Apple dumplings are the perfect fall treat! I love eating anything apple during autumn, and this apple dumpling recipe is a total classic. These dumplings have the best texture and just the right amount of sweetness. They’re so good fresh out of the oven with a scoop of ice cream!
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This apple dumpling recipe is something I enjoy making on chilly fall afternoons and sharing with my family. It brings everyone together because no one can resist these! They’re super easy to make with simple ingredients like store-bought pie dough and crisp apples. Plus, they look super impressive.
What’s in this Apple Dumpling Recipe?
- Pie Crust: I made this recipe super easy with premade refrigerated pie crusts, but you could also use homemade or (thawed) frozen puff pastry sheets.
- Apples: I like Granny Smith apples because they have a great balance of tart and sweet flavors and hold up well to baking.
- Butter: Unsalted butter keeps the filling nice and moist.
- Sugar: Granulated sugar helps sweeten the apples and keeps them moist.
- Cinnamon: Ground cinnamon adds a warm, spicy flavor to the dumplings.
Tips for Success
- Make sure to carefully pinch together the edges of the pastry to minimize leaks. I like to use egg wash (1 egg mixed with 1 tablespoon of water) to act as glue.
- Sprinkle the dumplings with cinnamon sugar as soon as they come out of the oven for a little something extra.
How to Store and Reheat
Once your apple dumplings are baked, let them cool completely, and then wrap each one with plastic wrap. You can then store them in an airtight container or Ziplock bag for up to 4 days or in the freezer for up to 3 months. To reheat, let them thaw in the refrigerator or defrost in the microwave. You can then bake them in the oven or just heat them in the microwave for a few minutes.
Serving Suggestions
I always serve my apple dumplings with a scoop of ice cream (my pumpkin ice cream is so good!) and a drizzle of caramel sauce. Yum!
5-Star Review
“I love that this recipe is half of the usual size of an apple dumpling but a perfect portion… There was some seepage as I underestimated the size of my pastry squares but we just called them “brown sugar candy” and had fun eating it as well. Overall, success!!” -Emily Peacock-Nilsen
Apple Dumplings Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Rolling Pin
Ingredients
- 2 packages refrigerated pie crust 850 grams, or puff pastry
- 4 small apples
- 4 tablespoons unsalted butter 57 grams, cold and cubed (½ stick)
- ½ cup granulated sugar 100 grams
- 2 tablespoons ground cinnamon 18 grams
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside.
- Roll out the pastry to ⅛-inch thickness and cut into 8×8-inch squares.2 packages refrigerated pie crust
- Cut out leaf shapes with a sharp knife and press leaf veins into the leaves with the back of the knife. Keep the remaining pastry cold until ready to use.
- Peel each apple and core down to the bottom, but not all the way through. Make sure to get all seeds and as much core out as possible. Cut each apple in half lengthwise.4 small apples
- Mix together the sugar and cinnamon (a little apple pie spice is a nice extra ingredient). Toss the cubed butter in the cinnamon.½ cup granulated sugar, 2 tablespoons ground cinnamon, 4 tablespoons unsalted butter
- Drop butter cubes and cinnamon sugar into the middle of each apple filling the space where the core was. and place cut-side down on a square of pastry.
- Working with one apple at a time, bring the edges of the pastry up to the top of the apple until the apple is covered.
- Crimp the edges together and pinch the dough together to seal firmly. If needed, use a little egg wash or water to moisten the edges so the pastry will stick together.
- Dip the ends of each leaf into water and press into the top of the apple. You can add a little stem if desired.
- Place the apples on the prepared baking sheet and chill until ready to bake.
- When all apples are prepared, brush with an egg wash (1 egg mixed with 1 tablespoon water).
- Bake for 15 minutes.
- Glaze the apples with the egg wash again and sprinkle with cinnamon-sugar if desired.
- Bake another 10-15 minutes, until golden brown and beautiful. If the apples are browning too quickly, reduce the heat to 375°F for the last 10-15 minutes.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Apple Dumplings Step by Step
Cut the Leaves: Preheat oven to 400°F. Line a baking sheet with parchment paper. Set aside. Roll out 2 packages of refrigerated pie or puff pastry to ⅛-inch thickness and cut into 8×8-inch squares. Cut out leaf shapes with a sharp knife and press leaf veins into the leaves with the back of the knife. Keep the remaining pastry cold until ready to use.
Cut the Apples: Peel 4 small apples and core them down to the bottom, but not all the way through. Make sure to get all seeds and as much core out as possible. Cut each apple in half lengthwise.
Toss the Butter: Mix together ½ cup of granulated sugar and 2 tablespoons of ground cinnamon (a little apple pie spice is a nice extra ingredient). Toss 4 tablespoons of cubed unsalted butter in the cinnamon.
Stuff the Apples: Drop butter cubes and cinnamon sugar into the middle of each apple filling the space where the core was. and place cut-side down on a square of pastry.
Seal the Dumplings: Working with one apple at a time, bring the edges of the pastry up to the top of the apple until the apple is covered. Crimp the edges together and pinch the dough together to seal firmly. If needed, use a little egg wash or water to moisten the edges so the pastry will stick together.
Egg Wash the Dumplings: Dip the ends of each leaf into water and press into the top of the apple. You can add a little stem if desired. Place the apples on the prepared baking sheet and chill until ready to bake. When all apples are prepared, brush with an egg wash (1 egg mixed with 1 tablespoon water).
Bake the Dumplings: Bake for 15 minutes. Glaze the apples with the egg wash again and sprinkle with cinnamon-sugar if desired. Bake another 10-15 minutes, until golden brown and beautiful. If the apples are browning too quickly, reduce the heat to 375°F for the last 10-15 minutes.
I love that this recipe is half of the usual size of an apple dumpling but a perfect portion. I did add brown sugar, ground ginger, and allspice to the sugar mixture. I put a cube of butter on top of each apple instead of in the mix. Also, I baked at 380° for 30 mins. There was some seepage as I underestimated the size of my pastry squares but we just called them “brown sugar candy” and had fun eating it as well. Overall, success!!
Those look incredibly tasty, Emily!
WHAT!
why have I been making them any other way!!
How do you make the egg wash?
Just egg whites and water work great!
The way you decorate it so beautiful! Thank you for sharing the recipe!