Today was one of those days where I wanted something sweet to eat but I didn’t want cake or cookies. I’ve had a lot of both of those lately and wanted something different. I did what I normally do when I want to bake but have no idea what to make; I went into the kitchen to see if anything inspired me. The first thing my eyes landed on was my fruit bowl where I had around 10 apples. A 3 pound bag was on sale for $1.88 this week so I had to buy them!
My first thought was to make an apple pie which sounds good, but then we would have an entire pie which I would then eat. No good. The wheels were turnings when I thought of the incredible apple dumplings the Mennonite women sell at the farmer’s markets. Since they consist of basically the same ingredients as an apple pie, but in individual servings, I knew it was a jackpot idea.
I didn’t really have any recipe so I just made them on a whim. I stuffed the apples with a cinnamon sugar mixture and topped the crusted apples with a sugar syrup. I ended up making 4 of them and I’m not ashamed to say that both my husband and I ended up eating 2 each the day I made them. The pie crust gets crunchy and golden brown on the outside while the baked apple is stuffed with a gooey cinnamon mixture. The syrup on top became sticky and sweet. One tip, allow the apples and syrup to cool about 15 minutes before serving as the syrup turns into a thick, caramel mixture which is MAG on top of the apples.
These dumplings were perfect for this weeks #SundaySupper theme Stuff, Wrap, and Roll! The brown sugar mixture is stuffed inside the apples and then the apples are wrapped in pie crust! This was such a fun theme and I can’t wait to see what everyone else made.
Apple Dumplings (a Hezzi-D original)
4 apples (any type)
1/2 c. brown sugar
2 t. cinnamon
1 t. nutmeg
1/2 t. salt
3 T. butter, melted
1 refrigerated pie crust
For the syrup:
1/2 c. water
1/2 c. sugar
2 t. cinnamon
1 t. vanilla
1. Preheat the oven to 375 degrees.
2. Core the apples and then peel them. Place on a cutting board.
3. In a small bowl combine the brown sugar, cinnamon, nutmeg, salt, and melted butter.
4. Unroll the refrigerated pie crust and cut into 4 pieces. Roll each piece into a square. Place an apple on each piece of pie crust. Stuff the center of the apple with the cinnamon and sugar mixture.
5. Fold two edges of the pie crust up on top of the apple. Fold the other two edges up and pinch them to seal the apple inside. Place the apples in an 8 x 8 baking dish.
6. Meanwhile, heat the water and sugar in a microwave safe dish for 1 1/2 minutes. Remove from the microwave and stir until the sugar has dissolved. Add in the cinnamon and vanilla. Pour over top of the apples.
7. Bake for 40-45 minutes, spooning the syrup mixture on top of the apples twice during baking, until the crust is golden brown.
8. Remove the apples from the oven and cool for at least 5 minutes. Serve warm in a bowl.
Starters and Snacks
- Easy Apple Dumplings by Hezzi-D’s Books and Cooks
- Endive Stuffed with Blue Cheese, Walnuts and Honey by Shockingly Delicious
- Filipino Turon (Banana Lumpia) by Killer Bunnies, Inc
- Arepas de Queso (cheese stuffed cornmeal cakes) by A Kitchen Hoor’s Adventures
- Chicken Tinga Taquitos with Avocado Cream by Savvy Eats
- Eggy Rice Wraps by Jane’s Adventures in Dinner
- Puff Pastry and Prosciutto Wrapped Asparagus by The Girl In The Little Red Kitchen
- Onigiri by Brunch With Joy
- Stuffed Pierogie Shells by Seduction in The Kitchen
- Scotch Eggs with Sriracha Dipping Sauce by Run DMT
- Celery Root Lettuce Wraps with Beluga Lentils by The Wimpy Vegetarian
Entrees and Mains
- Rouladen by The Not So Cheesy Kitchen
- Stracci di Antrodoco by Manu’s Menu
- Eggplant Rollatini by MealDiva
- Chicken Cordon Blue by The Foodie Army Wife
- Stuffed Whole Baby Savoy Cabbages by Food Lust People Love
- Chicken Taco Egg Rolls by Table for Seven
- Shrimp Tempura Rolls by Small Wallet, Big Appetite
- Lemon and Herbed Stuffed Salmon by Nosh My Way
- Tamales de Rajas y Requeson (Roasted Poblano Tamales) by La Cocina de Leslie
- Bademjan Shekam-por – Persian Stuffed Eggplant by Culinary Adventures with Camilla
- Mascarpone Blueberry Stuffed French Toast by gotta get baked
- Korean-style Meaty Stuffed Potatoes by kimchi MOM
- Strawberries and Cream Pancake Roll by Curious Cuisiniere
- Creamy Goat Cheese Quinoa Stuffed Tomatoes by Take A Bite Out of Boca
- Rolled Greek Meatloaf by Kudos Kitchen By Renee
- Shrimp Burritos Con Queso by Cooking On The Ranch
- Bee-Bim Bop Sushi Rolls by NinjaBaking.com
- Angel Hair Shrimp Lettuce Wraps by Family Foodie
- Genoa Salami and Kalamata Olive Calzones by The Texan New Yorker
- Zucchini Boats by Confessions of a Culinary Diva
- Girl’s Camp Breakfast Burritos by Hot Momma’s Kitchen Chaos
- Crab Louie Stuffed Chicken by Cindy’s Recipes and Writings
- Rustic “Wrapped” Tart with Ramps by Delaware Girl Eats
- Potato Roll Stuffed with Ham and Cheese in Red Sauce by Basic N Delicious
- Ham, Turkey and Cheddar Turnovers by Magnolia Days
- Crispy Chipotle Shrimp Burritos by Bobbi’s Kozy Kitchen
- Caprese Stuffed Chicken Breasts by Peanut Butter and Peppers
- Pizza Pockets by girlichef
- Ham and Cheese Crescent “Roll” Stromboli by Rants From My Crazy Kitchen
- Beef Wellington Braciole by Cupcakes & Kale Chips
- Greek Salad Wrap by The Messy Baker
- Cabbage Venison Lettuce Wraps With Fresh Herbs by Sue’s Nutrition Buzz
All things Sweet
- Carrot Cake Cinnamon Rolls by Chocolate Moosey
- Chocolate Hazelnut Rugelach by Desserts Required
- Chocolate Cake Roll by That Skinny Chick Can Bake
- Cannoli Stuffed French Toast by Momma’s Meals
- Lemon Poppyseed Swirl Cookies by What Smells So Good
- Peanut Butter Chocolate Chip Cookie Dough Egg Rolls by Melanie Makes
- Raspberry and Lemon Curd Mascarpone Stuffed French Toast by La Bella Vita Cucina
- Chocolate Chip Banana Sweet Rolls by Big Bear’s Wife
- Orange Chocolate Swiss Roll by Noshing With The Nolands
- Salted Caramel Chocolate Cookies by Alida’s Kitchen
- Flourless Peanut Butter and Jelly Cookies by Pies and Plots
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