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There’s something so comforting about the warm, cinnamon-spiced aroma that fills your kitchen when apple dumplings are baking in the oven. These little bundles of joy are the perfect combination of flaky pastry, tender apples, and a sweet, nutty filling. It’s the kind of dessert that feels like a cozy hug on a crisp fall evening, but really, they’re delicious any time of year. And don’t worry — while they might look a bit fancy, they’re surprisingly easy to make and totally worth the effort.
For the perfect pairing, I recommend serving these apple dumplings with a glass of Kendall-Jackson Vintner’s Reserve Chardonnay. The smooth, rich texture of the wine works wonders with the buttery pastry and spiced apple filling, while the wine’s subtle citrus notes add a refreshing contrast.
Apple Dumplings
Recipe Type:
Dessert
Prep Time:
45 minutes
Cook Time:
45 minutes
Total Time:
90 minutes
Servings:
6
Ingredients
- 6 small (2 1⁄2” wide) Fuji apples, peeled
- 1⁄4 C. walnuts, toasted
- 5 Tbsp. unsalted butter at room temperature
- 1⁄4 C. packed brown sugar
- 1⁄2 tsp. vanilla extract
- 1⁄2 tsp. ground ginger
- 1⁄2 tsp. ground cinnamon
- Pinch of salt
- Pastry Dough
- 1 large egg, lightly beaten
- Raw sugar for sprinkling
Instructions
- Core the apples, leaving the base intact. If necessary, cut a thin slice from the bottom of each apple so it will stand upright.
- In a food processor, pulse the walnuts until chopped. Add the butter, brown sugar, vanilla, ginger, cinnamon, and salt and process until blended. Stuff equal amounts of the nut mixture into the center of each apple. Place the apples on a plate, cover, and refrigerate until the butter mixture is firm, about 30 minutes.
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- On a floured board, roll out 1 piece of dough into a 6” round disk, about 1⁄8” thick. Place an apple in the center and pull the dough up around the apple, creating a seal at the top by pleating and pinching the dough together. Repeat with the remaining dough and apples. Brush with the beaten egg and arrange on the prepared pan. Sprinkle with raw sugar.
- Bake until the apple is tender and the pastry is browned (the dumplings may leak slightly), 40-45 minutes. Remove from the oven and let cool for 20 minutes. Carefully transfer each dumpling to a small plate and serve.
