I don’t really have a recipe for Apple Dumplings. I’m happy to share the basics.
I used my regular pastry dough made with all butter. And I divided it into four pieces and shaped into small discs. Refrigerated the dough for an hour. I peeled the apples and cored from the top to within a 1/4 to half inch from the bottom. Filled the cavity with a mixture of butter, brown sugar, a little bit of flour and cinnamon. Rolled out three of the discs and draped over the top of the apple and pinched together on the bottom. Rolled out the last disc and hand-cut leaves for decoration. Brushed with milk, sprinkled with sugar and baked on parchment for about 50 minutes at 350°F. These were medium size apples.
I like to serve with ice cream and either my favourite caramel sauce
or with a warm vanilla cream sauce.