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Prep Time:
15m
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Cook Time:
25m
Ingredients
Apple Dumplings
- 2/3 c ground almonds
- 1/2 c sugar
- 3 tbsp. unsalted butter, cut into pieces
- 1 tbsp. hazelnut liqueur
- 1 tbsp. brandy
- 1 tsp. vanilla extract
- 5 to 6 MacIntosh apples, peeled and cored
- 2 sheets frozen puff pastry, thawed but chilled
- 1 egg, whisked with 2 Tbsp water, for brushing
- Turbinado sugar, for sprinkling
Cardamom Custard Sauce
- 1 c half-and-half cream
- 3 pods green cardamom, lightly crushed
- 1 tsp. vanilla extract
- 2 large egg yolks
- 2 tbsp. sugar
Instructions
Apple Dumplings
- Preheat oven to 400F and lightly butter or spray a baking dish.
- In a food processor, pulse ground almonds and sugar. Add butter while pulsing, then add liqueur and vanilla, pulsing until a paste is formed.
- Stuff center of each apple with hazelnut mixture.
- Cut puff pastry into long strips, 1-inch wide.
- Starting at base of each apple, wrap apple with pastry so that pastry overlaps just slight as it spirals around the apple.
- Brush pastry with eggwash.
- Sprinkle with Turbinado sugar and place in prepared dish.
- Bake for 10 minutes, then reduce oven temperature to 375F and bake for about 15 more minutes, until pastry is a rich golden brown.
Cardamom Custard Sauce
- Bring cream, cardamom and vanilla up to a simmer over medium low heat.
- In a small bowl, whisk egg yolks and sugar. Slowly pour warm cream over yolks while whisking and return mixture to pot.
- Stir with a wooden spoon over medium-low heat until the custard coats the back of the spoon.
- Strain sauce and chill until ready to serve.
