ROANOKE – Liz Bushong is back with another delicious recipe in the Daytime Kitchen
Apple Dumpling Pastries-lizbushong.com
½ package-17.3 ounce package Puff Pastry Sheets-thawed
4 Golden Delicious Apples- peeled & partially cored
1-cup light brown sugar, packed
½ teaspoon ground cinnamon
½ cup pecans, chopped fine
¼ cup currents, optional
2 tablespoons butter, melted
1 egg + 1 tablespoon water
Garnish: Caramel ice cream topping and Vanilla ice cream
Preheat oven to 375 F. Spray 9 x 13" baking pan and line with parchment paper.
Peel and partially core apples, leave bottom of inside core of apple intact.
Mix together brown sugar and cinnamon. Roll peeled apple in sugar mixture.
Place on microwave safe plate and microwave for 3 minutes on high.
Remove from microwave and roll apple in mixture again.
Add to remaining sugar cinnamon mixture chopped pecans & currents.
Fill core of apples with pecan sugar mixture.
Drizzle apples with melted butter. Place in freezer for 5 -7 minutes before wrapping with pastry.
Unfold the pastry sheet on a lightly floured surface.
Roll the pastry sheet into a 10x9-inch rectangle.
Cut into 9 (1x10-inch) strips. Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes and stems from the last pastry strip.
Starting at the bottom of the apple, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Garnish each apple with 2 pastry leaves and stem.
Whisk together egg and water for egg wash. Brush the pastries with the egg wash Place the pastries on baking sheet. Bake 25 -30 minutes until pastries are golden brown. Serve with ice cream and caramel sauce.
Yield: 4 apple pastries
Recipe inspired by Pepperidge Farm.