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Apple Dumplings with Cardamom Custard Sauce

  • Prep Time: 15m
  • 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

  1. Preheat oven to 400F and lightly butter or spray a baking dish.
  2. In a food processor, pulse ground almonds and sugar. Add butter while pulsing, then add liqueur and vanilla, pulsing until a paste is formed.
  3. Stuff center of each apple with hazelnut mixture.
  4. Cut puff pastry into long strips, 1-inch wide.
  5. Starting at base of each apple, wrap apple with pastry so that pastry overlaps just slight as it spirals around the apple.
  6. Brush pastry with eggwash.
  7. Sprinkle with Turbinado sugar and place in prepared dish.
  8. 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

  1. Bring cream, cardamom and vanilla up to a simmer over medium low heat.
  2. In a small bowl, whisk egg yolks and sugar. Slowly pour warm cream over yolks while whisking and return mixture to pot.
  3. Stir with a wooden spoon over medium-low heat until the custard coats the back of the spoon.
  4. Strain sauce and chill until ready to serve.