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.
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Apple Dumplings with Spiced Rum Caramel Sauce
2largeGranny Smith applescut in half, cored and peeled
1/4cupbrown sugar
1/4teaspooncinnamon
1/8teaspoonnutmeg
1Tablespoon+ 4 teaspoons butter
For the Rum Sauce:
2Tablespoonsbutter
3/4cupbrown sugar
2TablespoonsSpiced RumI used Captain Morgan
1/2cupheavy cream
Optional for serving:
Ice cream and chopped walnuts or pecans
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.
Top with ice cream and walnuts, if desired.
Notes
Store leftover dumplings in the refrigerator, covered, for up to three days. Reheat in a 325°F oven until warmed through and crisp again. The caramel sauce can be stored separately in the fridge and heated gently on the stove or in the microwave before serving.To Freeze Apple Dumplings: Bake them as directed, let them cool completely, then wrap each one tightly and freeze for up to two months. Reheat in the oven until warmed through and crisp. The caramel sauce is best made fresh, but it comes together quickly while the dumplings reheat.
