Apple Dumplings with Spiced Rum Caramel Sauce
These apples are topped with butter, brown sugar and cinnamon, then wrapped in puff pastry and baked until golden brown. Top them off with a spiced rum caramel glaze before serving.
Servings: 4
Calories: 543kcal
Ingredients
- For the dumplings:
- 1 sheet Puff Pastry cut into quarters
- 2 good sized Granny Smith apples, cut in half, cored and peeled
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 Tablespoon + 4 teaspoons butter
- For the Rum Sauce:
- 2 Tablespoons butter
- 3/4 cup brown sugar
- 2 Tablespoons Spiced Rum I used Captain Morgan
- 1/2 cup heavy cream
- Ice cream and walnuts for serving - optional
Instructions
- To make the dumplings: Preheat your oven to 375 degrees, and spray a shallow baking dish with non-stick baking spray. Remove one sheet of pastry dough from the freezer, let thaw until it's easy to work with. Roll it out slightly on a floured surface and cut into quarters. Place one of the halved, peeled and cored apples in the center of each quarter. Mix together brown sugar, cinnamon and nutmeg in a bowl. Sprinkle over the top of each apple. Top with a teaspoon sized pat of butter. Wrap puff pastry around the apple, and pinch to seal at the top. Place in a shallow baking dish. Melt the Tablespoon of butter and brush over the tops of each apple. Bake for 40-45 minutes or until pastry is golden brown and flaky.
- To make the Sauce: Melt butter in a saucepan, add to it brown sugar and rum. Whisk while sugar dissolves. Add in heavy cream and whisk while sauce thickens.
- Pour over warm dumplings and serve.
- **Can be topped with ice cream and walnuts, if desired.
Notes
Recipes adapted from Taste of Home and Port and Fin
Nutrition
Serving: 1g | Calories: 543kcal | Carbohydrates: 64g | Protein: 3g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 142mg | Fiber: 2g | Sugar: 57g