Don’t you just love puff pastry? It’s so gloriously puffy and buttery and just so wonderful.
These little packages of cranberry apple pie filling are just the thing for a little treat, although you may need two! They are quite addicting. In all honesty I made them yesterday and I my kids turned their little noses up to the cranberries (my little trick to get them to not eat certain treats so Daddy and I can eat them all) so Jeremiah and I devoured half the batch all by ourselves.
Mind you we had been making tons and tons of applesauce and applebutter and were perhaps a bit loopy…but once we had the desserts thrown in the mix we were quite happy and just kept eating them.
These aren’t difficult to make at all, if making a large batch they may be a tad time consuming, but for the batch I have listed here it doesn’t take much to whip them up for a little treat after the kids have gone to bed 😉
- FOR THE DUMPLINGS
- 1 package frozen puff pastry, thawed
- 2 apples, peeled and sliced into small pieces or chunks
- 1½ cups cranberries
- 1 cup sugar
- ¼ cup all purpose flour
- ½ teaspoon cinnamon
- 1 egg
FOR THE VANILLA SAUCE - ¼ cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon cold water
- Preheat your oven to 375˚.
- In a medium mixing bowl, combine the apples, cranberries, sugar, flour and cinnamon and toss to combine,
- On a floured surface, roll out the first sheet of puff pastry until it is quite thin, about 12x12". Cut into 9 squares.
- Place about a ¼ cup of the filling in the center of each square.
- Crack the egg into a small bowl and mix it up a bit with a pastry brush, then brush a little around the edges of each square.
- Carefully fold up all 4 corners and all seams and pinch together, place the dumpling on a baking sheet and repeat with remaining squares until you have used both sheets of puff pastry and all (or most of) the filling.
- Once they are all shaped, brush with a little of the egg on the outside of each dumpling and then place the baking sheet in the oven.
- Bake for about 25-30 minutes or until the pastries are a nice golden color.
- Allow to cool while you make the vanilla sauce (or you could make it while the dumplings are in the oven).
- Simply combine all the sauce ingredients in a medium saucepan, whisk together and then place over medium heat. Whisk until thick and bubbly.
- Serve the dumplings topped with a little sauce.
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