Apple Dumpling with Cinnamon-Rum Sauce ▶
The apple is filled with date butter and served with vanilla ice cream and cinnamon-rum sauce in this version of a beloved dessert.
- All-Purpose Flour - 2 1/2 cups, unbleached
- Salt - 1 teaspoon
- Sugar - 1 tablespoon
- Unsalted Butter - 1 cup (2 sticks), cold, cut into small pieces
- Ice Water - 1/2 cup
- Date Butter
- Medjool Dates - 6 ounces, pitted and finely chopped
- Unsalted Butter - 1/2 cup (1 stick), at room temperature
- Brown Sugar - 1/4 cup, packed
- Cinnamon - 1 teaspoon, ground
- Juice of 1 lemon
- Granny Smith - 4, halved lengthwise, cored, and peeled (alt.Gala apples)
- Egg Yolks - 2
- Heavy (whipping) cream - 2 tablespoons
- Sugar - 1/2 cup
- Cinnamon - 1 tablespoon, ground
- Cinnamon-Rum Sauce
- Brown Sugar - 1 cup, packed
- Cornstarch - 1 tablespoon
- Water - 1 cup
- Cinnamon Sticks - 2
- Unsalted Butter - 1 tablespoon
- Rum - 2 tablespoons
- Cinnamon Stick - eight pieces, 3-inch
- Confectioner’s Sugar - 1/2 cup, sifted
- Vanilla Ice Cream - 8 scoops
To make the dough: Combine the flour, salt, and sugar in a food processor. Add the butter and pulse to incorporate, mixing to a crumb texture. Or, to make by hand, in a medium bowl, combine the flour, salt, and sugar. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse corn meal. Slowly stir in the water until the dough comes together. Cover and refrigerate for at least 1 hour.
To make the date butter: Place the dates in a blender or food processor and pulse 2 or 3 times. Add the butter, sugar, and cinnamon and puree, scraping down the sides of the container several times.
Preheat the oven to 375 F. Line a baking sheet with parchment paper or grease it. Add the lemon juice to a bowl of cold water and add the apples to prevent any discoloration.
Divide the chilled dough in half and roll each out on a lightly floured board. Roll it into a 1/8-inch-thick square. Trim the edges to square the pastry off, then cut each square into fourths, each about 7 inches square. Reserve the trimmings for decoration. From each corner, cut into the dough about 1-1/2 inches toward the center, so the dough can be folded up pinwheel style.
Drain the apple halves and pat them dry with paper towels. Place an apple half, cut-side up, on each square. Fill the center of each apple with 1-1/2 tablespoons of the date butter. Pull up alternate corners, pinwheel style, and seal at the top. From the trimmings of the dough, cut 8 triangular pieces and pinch one end of each to form leaf shapes.
In a small bowl, whisk the egg yolks and cream together. Combine the sugar and cinnamon. Brush the entire surface of the dumplings with the egg mixture and place a dough leaf on top of each. Brush each leaf with the egg wash. Sprinkle the dumplings with the cinnamon sugar.
Transfer the dumplings to the prepared pan and bake for 20 to 30 minutes, or until the pastry is golden and the apples are tender when pierced with a knife. The dumplings can be made ahead and reheated in a preheated 350 F oven for 10 to 12 minutes.
To make the sauce: In a small saucepan, whisk together the brown sugar, cornstarch, and water. Add the cinnamon sticks and place over medium heat. Bring the mixture to a boil, then lower heat and simmer for 5 minutes, or until thickened. Remove from heat and stir in butter and rum. Set aside and keep warm.
To serve: Place a dumpling on ne side of each dessert plate. Stand the cinnamon stick pieces against the dumplings. Ladle the sauce over the top of the dumplings and around the plates. Dust each plate with confectioner’s sugar and garnish with a scoop of ice cream.