(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings(somebody else’s) grandma’s baked apple dumplings

JIAO-ZI is the Chinese word for DUMPLING and also the name of a fellow blogger’s (see Mandy Lee’s post from Lady and Pups here) dearest doggie & friend who passed away recently and who I dedicate this Western autumnal dessert to … As I said, this is in no way an Asian recipe nor a reinterpretation of one. My physical body has never travelled further East (whether from Canada or France) than Lebanon and nor has my spiritual culinary soul unfortunately, but I’m working on crossing that barrier soon. All that this is, is a baked apple recipe like our grandmothers would make (but not mine though, she was Greek) but in a dumpling form (not the elegant, deftly handled, meticulously wrapped and folded and steamed or boiled versions by Mandy, the kitchen goddess and mad scientist from the Lady and Pups blog, who is presently based in Beijing) but my more humble North-American/European version. I do what I know how to do and what I can, until I experiment, make mistakes, try again and learn to do other newer things, consequently being able to say that now I know how to do them too. As I mentioned, it’s a simple and honest dessert, as baked apples can only be, but fully and cuddly wrapped up in my version of a flaky pie crust with butter and sour cream but also cream cheese, creating a shell around the apple and stuffed with dried fruits and nuts and then served with some salty caramel sauce, because apple are sweet (but not that sweet) … Once again, thank-you to my friends who brought me back these wild apples and walnuts from the countryside (I still have some left) and my respects to Mandy Lee and her dearly-departed Jiao-Zi. Take care of yourselves … :)

(somebody else’s) grandma’s baked apple dumplings

17.10.2015

8 baked apples

ingredients

  • 8 small firm apples (peeled and cored) *my apples measured 6,5 cm in diameter and weighed 850 grams before peeling and coring)
  • 1 lemon (only the juice)
  • 2 tbsp brown sugar or raw cane sugar

dough

  • 375 grams all-purpose flour (3 cups) + extra for flouring work surface
  • 200 grams cold butter (3/4 cup + 2 tbsp) *I use half-salted butter, if you use sweet butter, add 1 tsp salt)
  • 200 grams cream cheese (3/4 cup + 2 tbsp)
  • 100 grams sour cream (1/2 cup)
  • 1 egg yolk
  • 2 tbsp brown sugar
  • 1 egg white (for brushing dough before baking)

filling

  • ½ cup chopped dried fruits & nuts or 75 grams (raisins, cranberries, almonds, walnuts, apricots, dates)
  • ½ cup or 75 grams brown or raw cane sugar
  • 1 ½ tsp cinnamon powder
  • 1 pinch (1/8 tsp) ground nutmeg
  • 3 ground cloves
  • ½ tsp vanilla extract
  • 1-2 tsp apple brandy (or cognac)

salty caramel sauce

  • 50 grams half-salted butter (1/4 cup)  *or use sweet butter and add 1 tsp salt
  • 100 grams raw cane sugar or brown sugar (1/2 cup)
  • 100 grams heavy cream (1/3 cup + 1 tbsp)
  • 1 tsp vanilla

instructions

  • prepare the dough first by cutting cold butter in small cubes and combining all wet ingredients (butter, cream cheese, sour cream and egg yolk) in a food processor, pulse a few times until coarsely mixed and add flour and sugar and pulse again until it forms a shaggy ball
  • remove dough from the food processor and lay onto your floured work surface
  • form into a smoother ball and cut into 8 pieces
  • roll into smaller balls and flatten slightly into disks
  • wrap each disk individually and place in the refrigerator for at least 30 minutes or overnight (or 2 days or longer if you freeze them in a freezer bag)
  • after the dough is chilled (or thawed), rework it by rolling out each disk into larger than a 20-21 cm flat disc (I calculated 3 x apple diameter for a good size)
  • create a perfect circle by using a plate and cutting around it and place each disk on a sheet of waxed paper and continue until all 8 disks are ready and place back inside the fridge (it is easier to work with cold dough than warmer dough)
  • prepare the filling by chopping the dried fruits and nuts, then combine with the spices, sugar, vanilla, apple brandy and set aside
  • peel and core apples and slice bottom end off for a flat stable side (double core for more space for filling if you prefer), toss with lemon juice and sprinkle with some brown sugar and toss again
  • remove dough disks from the refrigerator (2 at a time, so the other disks stay cold and are easier to handle) and place apple in the middle (flat cut-side down), fill with dried fruits and nuts mixture, brush egg white on inside edges of dough
  • fold dough carefully around the apple, pinch shut on top and brush with egg white and sprinkle with extra brown sugar and set aside (in the refrigerator would be best to rechill the dough) and continue untill all 8 apples are wrapped in dough (place in the refrigerator as you wait, colder dough wrapped apples retain a better shape)

note : I tested baking the apples with the folded seams on the bottom (you see 6) and the folded seams on the top (you see 2), it is best that the seams are on the top for a rounder and more compact end result

  • preheat oven to 220°C, lay out apple dumplings on a sheet of baking paper on a baking sheet
  • bake for 35-40 minutes, until golden, loosely lay a sheet of aluminum foil on top after 20 minutes of baking to avoid burning and remove foil 5 minutes before the end to brown them more if necessary
  • prepare the caramel sauce by melting butter and then adding brown sugar and stirring until melted, let it simmer until a few bubbles form on the surface, then remove from heat
  • add vanilla and heavy cream and stir until smooth and set aside
  • remove baked apple dumplings from oven, let cool and either serve warm (reheated in a warm oven for 10 minutes) or at room temperature (whole or slice in half) with warm or room temperature salty caramel sauce.

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