Apple Dumplings
Preheat oven to 350 degrees F (175 degrees C). Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan. In small bowl, combine sugar, water, melted butter, and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan. In small bowl, combine sugar, water, melted butter, and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
- Carbohydrate 17.0689362642099 g
- Cholesterol 30.5031250388668 mg
- Fat 11.5101262646627 g
- Fiber 0.0862874975204468 g
- Protein 0.12770750015366 g
- Saturated Fat 7.2885006342861 g
- Serving Size 1 1 Serving (62g)
- Sodium 83.0157501051287 mg
- Sugar 16.9826487666894 g
- Trans Fat 0.806888376026445 g
- Calories 170 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Butter a 7x11 inch baking pan. Separate biscuit dough into 8 pieces. Flatten each piece of dough into a circle. Wrap one biscuit around each apple half and place, seam side down, in pan.
- In small bowl, combine sugar, water, melted butter and vanilla. Pour mixture over dumplings in pan. Sprinkle cinnamon on top. Bake 35 to 40 minutes, until golden. Serve hot.
The Biscuit Foundation
Refrigerated flaky biscuit dough relies on laminated layers of fat to achieve its rise. When working with cold canned dough, press each piece outward from the center using your palms rather than a rolling pin to preserve those delicate air pockets. Flatten the rounds until they measure roughly six inches across to ensure complete coverage around each apple half. Place every wrapped parcel seam side down in the 7x11 inch baking pan so the dough does not unspool during the bake. If you substitute a scratch-made pie pastry, expect a flakier, less pillowy texture because laminated yeast dough behaves differently than an all-butter shortcrust.
The Liquid Pour
The combination of sugar, water, melted butter, and vanilla creates a rudimentary syrup that bakes into a rich glaze. Whisk the granulated sugar thoroughly into the warm water and melted butter until the grains dissolve completely. Pour this liquid directly over and around the dumplings rather than over the exposed fruit tops. As the oven heats the pan to 350 degrees Fahrenheit, this surrounding liquid reduces and thickens, basting the base of the dough while steam softens the interior fruit.
Baking Dynamics
Baking takes between 35 and 40 minutes in a standard oven. Watch for a deep golden-brown exterior on the pastry edges and test the apple center with a thin metal skewer to confirm tenderness. Fresh apples require the full cooking duration to break down their cellular walls and yield a soft bite. Preserved or previously poached fruit will cook significantly faster and risk turning mushy if left for the full duration. Let the pan rest for ten minutes after removal so the boiling sugar syrup stabilizes into a spoonable sauce.
