Best Caramel Apple Dumplings Recipes

CARAMEL APPLE PUFF DUMPLINGS

Steps:

• Dumplings:.
• Preheat oven to 400°F.
• Thaw and unfold puff pastry.
• On lightly floured surface, roll the pastry into a 16" sqaure.
• Cut with a knife into 4 equal pieces.
• Peel and core cpples.
• Trim the bottoms so the apples sit flat.
• Place 1 apple in the center of each square.
• Use 1/4 teaspoon of lemon juice if apples start to trun brown.
• Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
• Spoon into apples.
• Beat the egg and water together in a small bowl.
• Moisten the edge of the pastry with the mixture.
• Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
• Place the dumplings in an ungreased 9x13 inch baking dish.
• Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
• Bake for 35 minutes until golden brown.
• When ready to serve; heat the caramel sauce and the toasted pecans.
• Place a warm dumpling on a serving plate and drizzle the sauce over the top.
• Garnish with cool-whip or vanilla ice cream, if desired.

APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle., On a well-floured surface, roll each portion of dough into an 8-in. square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom; dot each with 2 teaspoons butter. Replace apple tops., Gently bring up corners of pastry to center; pinch edges to seal. Place in a greased 8-in. baking dish. Bake, uncovered, at 350° for 15 minutes., Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. , Bake 35-40 minutes longer or until apples are tender and pastry is golden brown. Serve warm.

APPLE CIDER-CARAMEL DUMPLINGS

Steps:

• Make the apple cider-caramel sauce: In a medium pot, heat the cream and butter over medium until the butter is melted. Add the brown sugar and bring to a simmer over medium-low. Once simmering, cook, stirring constantly for 2 minutes. Add the apple cider and stir well to combine. (The sugar will seize, but just keep stirring and it will dissolve back into the liquid.) Add the cinnamon sticks and salt, and bring to a simmer over medium-low heat.
• While the mixture comes to a simmer, make the dumplings: In a medium bowl, whisk together the flour, brown sugar, baking powder, salt and nutmeg. Make a well in the center and add the milk, melted butter, egg and vanilla. Whisk to combine, then switch to a spatula or wooden spoon as the mixture comes together.
• Reduce the heat to a low simmer. Add a single layer of tablespoon-size scoops of batter to the pot (about 5 to 6 dumplings), cover the pot and set a timer for 8 minutes. (If desired, you can test one dumpling by cutting it in half to make sure it's cooked through.)
• After each batch, use a slotted spoon to drain and transfer to a medium bowl. Cover the bowl with plastic wrap or foil to help keep the dumplings warm. Repeat with the remaining batter, poaching the dumplings in batches until all of the batter is used. (The poaching liquid will thicken slightly and decrease as you cook the dumplings, even with the pot covered.)
• Once all the dumplings are fully cooked and removed from the pot, add the apples to the pot and simmer on low heat, uncovered, for 20 to 30 minutes, depending on how toothsome or soft you like your apples.
• While the apples cook, make the whipped cream: In a medium bowl, whisk the cream, confectioners' sugar and vanilla until it thickens enough to coat a spoon, but is still fluid. Chill the whipped cream until ready to use.
• Divide the warm dumplings among serving dishes. Spoon the sauce, apples and cream sauce over each portion and serve immediately.

CARAMEL APPLE DUMPLINGS

Steps:

• In a large saucepan, combine sauce ingredients; bring to a boil, stirring constantly. , For the dumplings, combine flour, sugar and baking powder in a large bowl. Add milk, butter and vanilla; stir just until moistened. Gently fold in apples. Drop by heaping teaspoonfuls into the boiling sauce. Cover and cook over low heat until a knife inserted in the center comes out clean, about 8-10 minutes. Serve warm with whipped cream or ice cream if desired.

CARAMEL APPLE DUMPLINGS

Steps:

• Make Caramel Sauce.
• Peel apples, core each, creating a 1" wide hollow from top to bottom.
• Place apples in a bowl and coat with lemon juice.
• On a lightly floured board, roll pastry into a 12" square.
• Cut into four equal squares and center an apple upright on each.
• Pour Caramel Sauce equally into apple hollows.
• Add chopped nuts at this time, if using.
• Brush egg/water mixture over 1/2" wide border around each pastry.
• To wrap each dumpling, with floured finger bring two opposite pastry corners up over apple and pinch tips together. Repeat with remaining two corners.
• Firmly pinch all tips together; pinch each seam, then fold over about 1/8" along the seam and pinch again, leaving no holes.
• Space evenly on a buttered 12x15" baking sheet.
• Bake at 375F for 20 minutes.
• Bake until pastry is deep golden, 10-15 minutes longer.
• With a wide spatula, transfer the dumplings to plates.
• Accompany with remaining caramel sauce and ice cream, if desired.
• Caramel Sauce:.
• In a 2-3 quart pan over medium heat, tilt and swirl sugar often until melted and amber-colored. About 5-7 minutes.
• Stir in whipping cream; mixture will bubble and sugar will harden.
• Stir until sugar melts again and sauce boils, 6-8 minutes.
• At once, pour sauce into a bowl.
• Stir in vanilla.
• Let sauce cool for 10 minutes, then stir in the rum.
• Serve warm or cool.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions.
• On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples. Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes.
• Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

HOMEMADE APPLE DUMPLINGS WITH CARAMEL SAUCE

Steps:

• In a large bowl, combine the flour, 2 teaspoons sugar and salt; cut in shortening until crumbly. In a small bowl, combine 1 egg, water and vinegar; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide into seven portions. , On a lightly floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square; place 1 tablespoon butter in the center of each. Combine cinnamon and remaining sugar; sprinkle over apples., Bring up corners of pastry to center; pinch edges to seal. Beat remaining egg; brush over pastry. Place in a greased 13-in. x 9-in. baking dish. Bake at 350° for 15 minutes., Meanwhile, in a large saucepan, combine the sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake 35-40 minutes longer or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

APPLE DUMPLINGS WITH SPICED BOURBON CARAMEL SAUCE

Steps:

• 1. Pre-heat oven to 500 degrees F. To make the sauce, combine "sauce" ingredients in a small saucepan over medium heat; bring to boil, reduce to low simmer 5 minutes, cook and stir until sugar dissolves. Remove from heat.
• 2. To make the dough, combine ingredients except the water and use a pastry blender to cut in shortening. Add 2 tablespoons of water and stir to combine. Add more water, 1 teaspoon at a time, until dough is sticking together but not sticky. Dump on a floured surface and knead, work into a ball. Divide and form into 6 balls. Wrap tightly in plastic wrap and refrigerate until ready to roll out. Roll each dough ball into a large square - large enough to wrap around the apple.
• 3. Set an apple in the center of each square. Mix together sugar and cinnamon; sprinkle over apples. Bring sides of dough together to cover apples; press to seal. Place seam-side down in a greased 13"x9" baking pan. Pour caramel sauce over dumplings.
• 4. Bake at 500 degrees for 5 to 7 minutes. Reduce heat to 350 degrees; bake for an additional 35 to 40 minutes, until golden and apples are tender. Serve with a scoop of ice cream and drizzled with sauce.

CARAMEL APPLE DUMPLINGS

Steps:

• Preheat oven to 400.
• Combine first 3 ingredients in a small saucepan.
• Place over low heat, and cook until smooth, stirring constantly.
• Remove from heat; set aside.
• Core apples, cutting to, but not through, the bottom of each apple.
• Spoon caramel mixture evenly into centers of apples.
• Place apples in a small baking dish; cover and bake at 400 for 35 minutes or just until apples are tender.
• Remove apples from dish, and let cool.
• Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered).
• Coat phyllo sheet with cooking spray.
• Fold phyllo in half crosswise.
• Place 1 apple on phyllo rectangle.
• Coat edges of phyllo with Pam; bring corners to center, pinching phyllo to seal.
• Coat dumpling with cooking spray Repeat with remaining apple and phyllo sheets.
• Place dumplings on a baking sheet coated with cooking spray.
• Bake at 400 for 5 minutes or until golden.

CARAMEL APPLE-CRESCENT 'DUMPLINGS'

Steps:

• Heat oven to 375ºF.
• Microwave caramels and 1 Tbsp. milk in small microwaveable bowl on HIGH 40 sec.; stir. Cube half the cream cheese. Add to caramel sauce along with the flour; stir. Microwave until caramels and cream cheese are completely melted and sauce is well blended, stirring every 10 sec.
• Unroll crescent dough; separate into 8 triangles. Place on parchment-covered baking sheet; spread with caramel sauce. Top with apples, placing 1 apple wedge at shortest side of each triangle. Roll up, starting at apple-topped sides. Rearrange, if necessary, until roll-ups are point sides down on baking sheet.
• Bake 12 to 14 min. or until golden brown. Meanwhile, mix sugar with remaining cream cheese and milk until blended.
• Cool roll-ups 5 min. Drizzle with cream cheese glaze. Serve warm.

CARAMEL APPLE-CRESCENT 'DUMPLINGS'

Steps:

• Heat oven to 375ºF.
• Microwave caramels and 1 Tbsp. milk in small microwaveable bowl on HIGH 40 sec.; stir. Cube half the cream cheese. Add to caramel sauce along with the flour; stir. Microwave until caramels and cream cheese are completely melted and sauce is well blended, stirring every 10 sec.
• Unroll crescent dough; separate into 8 triangles. Place on parchment-covered baking sheet; spread with caramel sauce. Top with apples, placing 1 apple wedge at shortest side of each triangle. Roll up, starting at apple-topped sides. Rearrange, if necessary, until roll-ups are point sides down on baking sheet.
• Bake 12 to 14 min. or until golden brown. Meanwhile, mix sugar with remaining cream cheese and milk until blended.
• Cool roll-ups 5 min. Drizzle with cream cheese glaze. Serve warm.

CARAMEL-FILLED APPLE DUMPLINGS

Steps:

• Heat oven to 400°F.
• Unfold pastry; roll out each pastry sheet on light floured surface to 16x14-inch rectangle. Cut each sheet into 4 (8x7-inch) rectangles.
• Melt caramels with half-and-half in heavy saucepan on low heat, stirring frequently until smooth.
• Place apples on center of pastry rectangles; fill apple cores with caramel mixture. Fold pastry up and around apples, pressing edges together at top and sides to seal well. Place on baking sheet.
• Bake 20 to 25 min. or until pastry is browned.

"CIN'S CARAMEL-PEPPERMINT APPLE DUMPLINGS"

Steps:

• 1-Deep-dish round pie plate (or you could use an 8x8-inch square baking dish).
• Preheat oven: 350 dF Bake time: 50 to 60 minutes
• Open cans of cinnamon rolls and with you're hands, flatten a cinnamon roll, wrap around 1-slice of apple and lay in the dish...continuing with each one until all 10 are done. If you have any apple-slices left, cut them into bite-size pieces and place them intermingled between cinnamon filled rolls, and on top.
• Sprinkle cinnamon-sugar over the top.
• Take the warm melted butter and stir together with the splenda, caramel syrup and peppermint dip. Then pour over the cinnamon rolls and apples.
• Now pour the Canada Dry Ginger Ale over top of all and place in center of oven to bake for 50 to 60 minutes.
• When baked pour the icing, that came with the cinnanmon rolls, over the top...OR NOT...your choice. I did.
• You could just drizzle some of the Caramel Sundae Syrup on top if you'd rather. This turned out yummy...