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Wednesday, September 14, 2011

Apple Dumplings | Caramel Apple Dumplings with Ice Cream | Fall Entertaining Recipes

I grew up in "Apple Country" in the Midwest - our little town was sprawling with apple orchards.  A trip out to the orchards in September for picking up locally grown apples was always a treat.  There is something about the smell of the apple orchard that just says Fall.  I swear they taste better when you've gone out to the orchard to get them yourself!

Everyone likes individual desserts - they are especially great for parties.  You always know you have exactly enough!  I love this recipe because you can make it ahead of time, then put it in the oven just before your guests arrive.  The house will smell like apple pie and when it is time for dessert all you have to do is get out the ice cream and caramel sauce.

Did I mention how easy this recipe is?   Frozen puff pastry saves the day again!  This dessert requires no skill whatsoever and is quite impressive to serve.  All you need to do is assemble the apples with the store bought puff pastry, sprinkle some cinnamon and sugar and you're all ready to go.

Bakers will tell you that there are some apples that are better for baking and some that are better for eating fresh.  Baking apples tend to be tarter and hold up against cooking, while 'eating' apples are sweeter and might fall apart when cooked.  For apple pies and crisps I would recommend using "baking apples', however for this recipe, I like to use any apple that I like to eat.   The cooking time for this recipe is only 20 minutes, the apple will not get mushy and fall apart like it would in a pie that bakes for an hour.  Some of my favorites to use are Gravenstein, Braeburn, Fuji and Pink Lady Apples.

Apple Dumplings
a fall favorite, serves 4

4 Apples
1 sheet of frozen Puff Pastry, thawed
1 egg
4 tablespoons of Sugar
4 teaspoons of Cinnamon
1 teaspoons of Nutmeg
1 teaspoons of ground Cloves

For Serving :
Caramel Sauce
Vanilla Ice Cream

Cut the piece of puff pastry into 4 equal squares.  Cut a hole in the center of each piece of pastry.  Stretch the pastry over each apple, centering the hole on the stem of the apple. 

In a small bowl, create an egg wash by mixing together an egg and a tablespoon of water.  Brush the egg wash over the pastry.  Mix together the sugar, cinnamon, nutmeg and cloves.  Roll each pastry covered apple in the mixture, coating the pastry.  Bake at 425 for 20 minutes.  Serve warm with caramel sauce and vanilla ice cream.


This is a sheet of frozen puff pastry.  It comes frozen and folded into thirds.  Thaw for 20 minutes before unfolding so the dough doesn't crack and break.

Cut a dime size hole in the pastry with a knife.

Stretch the dough over each apple.  Trim off the excess dough.

Brush on the egg wash and then coat the dough with the sugar and spice mixture.

When it has finished baking, the dough will have puffed and be flaky and tender... and so, so good!

I highly recommend drizzling caramel sauce over the entire thing.



  1. So easy! The wonders of puff pastry.

  2. kelly in georgia7:19 PM

    Oh my gosh that looks delicious! Do you have a particular recipe or brand of caramel sauce you recommend? The store bought ones I find often taste like butterscotch, which is NOT caramel.

  3. This sounds amazing! Jenny, any thoughts on what would happen if you cored the apple first? I just think it might make for easier eating. But then I wondered if it would make the bare apple (where the core was) mushy? Maybe stuff it with something (no idea as to what...)?

  4. Yum! This looks absolutely delicious...what a great idea. Gorgeous photos too!

  5. This looks amazing- I cant believe its so easy to make too. I am drooling.

  6. Anonymous8:27 AM

    The way I make these is by coring the apple then stuffing the core with a mixture of butter,Brown sugar, and rum finish the way you do in this recipe and enjoy

  7. Jenny8:31 AM

    I think the coring and stuffing sounds like a great idea! If you used butter and brown sugar, it would essentially make its own caramel sauce when you cut it open - oh wow!

    I'd love to see photos of someone that tries it! Email photos to me


  8. Wow look delicious! I really want to try this one! Do you have a recipe for puff pastry?

    kubeen from

  9. This comment has been removed by the author.

  10. I also grew up around a lot of apple orchards, in Michigan. Your apple dumplings look fabulous! Can I ask what type of camera you use? I want to improve my food blog, and my old point and shoot camera just isn't cutting it. Thanks!

  11. oh ever so yummy! taking a little time for this recipe on the weekend!!

  12. Isabelle9:32 PM

    I'm making these tonight! I'm so excited!! I'll have the pictures up on my tumblr!

  13. Your photos are mouth-watering and so tempting that I just had to try this out because I have two young children that I knew would have a good time with these. I was right - they loved every messy minute of it! I will definitely make them again!

  14. This looks so fun but more than that it looks really tasty! I am going to make this over the weekend and see how my husband and daughter like it. Can't wait!!

  15. Anonymous10:50 PM

    Mine turned out soggy. Any suggestions as to why? I followed the instructions exactly.(I've never used puff pastry before.) Oh, and the apples I used were Jonagolds.

  16. A great recipe I can't wait to try out. I love apples and cinnamon, and especially dumplings!

    I came up with a related recipe for Apple Dumplings in a cinnamon sauce. While different from your own, I think mine is a unique take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

  17. A great recipe I can't wait to try out. I love apples and cinnamon, and especially dumplings!

    I came up with a related recipe for Apple Dumplings in a cinnamon sauce. While different from your own, I think mine is a unique take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check out my recipe if have time.

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