Cheap Recipe: Creme-Filled Apple Dumplings

30 Mar

For a printable version of this recipe and complete ingredients listing, click here.

Ready to eat in under 30 minutes. What are you still sitting there for?

On Sunday morning, I cleaned my kitchen top-to-bottom. That afternoon, the boys miraculously both fell asleep at EXACTLY the same time. It was amazing. I heard angels sing.

Hubby was at work, dinner wasn’t for hours, and I had the place to myself. A smart mom would’ve probably followed the good old “sleep-when-the-baby-sleeps” adage and sacked out for a little while, but the kitchen just kept calling to me and I couldn’t resist fooling around in there for a spell, no strings attached.

Purchased crescent roll/pastry dough.

Low on groceries, I finally decided to give pastry-making a whirl (after a fashion, at least–I admit the dough isn’t from scratch) and whipped up these lil babies.

An hour later, the kids were awake, Hubby was home, and every one of the 6 pastries was already gone.

Cut dough into six roughly equal blobs.

Gulp. Gosh, those were good. I guess I should have made a double batch. Or a few. 🙂

 

The great thing about this recipe is that it can easily be

Dough "patties."

doubled, tripled or quadrupled using few ingredients! (A 4-pack of pudding and an 8-oz tub of cream cheese exactly quadruple the recipe, for instance.)

Preheat oven to 375 degrees. Open a can of refrigerated crescent roll dough OR a canned, uncut pastry dough sheet (available in the same aisle, depending on your grocer).

Pastry "shells."

Pull the dough out, work it into a good blob, and slice the dough into six roughly equal portions with a sharp knife.

Warm, softened cream cheese.

Take each dough portion and knead it into a flat “patty” about 1/4″ thick. Place these dough patties down in the cups of an ungreased muffin tin. Let dough come up the sides as far as it can.

(About halfway is good–if one patty turns out to be skimpier than another, you can always “steal” a little dollop of dough from one to stick

Ah, pudding. Is there anything you can't do?

inside the other.)

In a small bowl, microwave 2 ounces (about 1/4 small container) cream cheese on HIGH for 20 seconds. Stir in the contents of one vanilla pudding cup (or abour 3-4 ounces prepared vanilla pudding) and 1 teaspoon ground cinnamon.

The filling.

Add a spoonful of filling mixture to the center of each pastry cup.

Next, cut about 12 very thin slices (about 3/16″ thick) of an unpeeled apple and then halve each slice (see photo) as if you’d folded the two long

A spoonful of filling helps the apples go down.

ends back on themselves.

Stick about 4 apple slice halves, peel-side-up, down into the filling of each pastry cup.

Cut apples so they look like a tiny opera singer should wear them on her head.

Bake uncovered for about 15 minutes, or until visible portions of pastry dough have turned golden brown and filling develops a texture similar to toothpaste when touched.

Oven-ready!

(I know…I paint the most appetizing pictures with words, don’t I?)

Remove from oven; let cool 2-3 minutes before removing pastries from muffin tin.

Try sliding a butterknife down one side if they don’t want to pop right out of their holes. It shouldn’t take much coaxing to get them out in one piece.

Waiting to be glazed.

Meanwhile, mix a few teaspoons of sugar with a very small amount of hot water (add water a few drops at a time) to form a sort of goopy syrup you will use to glaze each pastry with.

Add water a few drops at a time to sugar. (Check out my son's awesome bumblebee bowl. Jealous?)

Brush or spoon the wet sugar in thin layers onto the warm pastries. Allow a few minutes for the glazing to dry.

The brushed-on sugar will crystalize as the water evaporates and form a shiny, professional-bakery look to your

Note: If a viking raids your kitchen, he can generally be appeased with a few apple slices.

 dumplings.

(The glaze will also lend that plain crescent roll dough an extra bit of sweetness and flavor as well.)

Top with additional sprinkled cinnamon or drizzle with caramel syrup. Each can of crescent roll

The perfect size...for cramming whole into your mouth when no one is looking.

dough should make 6 finished dumplings.

 

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5 Responses to “Cheap Recipe: Creme-Filled Apple Dumplings”

  1. Darla McKeown March 30, 2010 at 10:01 AM #

    These sound wonderful!!! Definitely will be on the menu this weekend!!!

  2. Kim March 30, 2010 at 10:16 AM #

    Sounds like the perfect thing to do during naptime, if you ask me.

  3. Gracie March 30, 2010 at 10:30 AM #

    Darla–Do let us all know how they come out! (and be honest!) 🙂

    Kim–I’m still drooling about your recipe you described earlier on FB!

  4. Walter March 31, 2010 at 8:07 PM #

    Oh wow! These look sooo crazy and sooo good – I am going to have to try them.

  5. Gracie April 1, 2010 at 8:36 AM #

    Welcome to RKP, Walter! Thanks for the compliment. I hope they come out great for you. My favorite thing about them is that they’re not too sweet. That much creme could’ve backfired terribly if it was sickeningly sugary. I promise these ones won’t make anyone’s teeth hurt. 🙂

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