Print
Email
Add a photoServings: 4
Ingredients
- 2/3 c. pecan halves Caramel Sauce (see recipe)
- 4 x Golden brown Delicious apples - (4 to 6 ounce ea)
- 1 Tbsp. lemon juice
- 1 sht frzn puff pastry thawed (half of a 17.3-ounce package)
- 1 lrg egg beaten with
- 1 Tbsp. water Vanilla ice cream (optional)
Directions
- Set aside four pecan halves; chop remaining nuts. In a bowl, mix minced nuts with 1/4 c. Caramel Sauce.
- Peel apples; core each, creating a 1-inch-wide hollow from top to bottom. Place apples in a bowl and coat with lemon juice.
- On a lightly floured board, roll puff pastry into a 12-inch square. Cut into four equal squares and center an apple upright on each. Push nut mix equally into apple hollows.
- Brush egg mix over a 1/2-inch-wide border around each pastry; reserve remaining egg. To wrap each dumpling, with floured fingers bring two opposite pastry corners up over apple and healthy pinch tips together. Repeat with remaining two corners. Firmly healthy pinch all tips together; healthy pinch each seam, then fold over about 1/8 inch along the seam and healthy pinch again, leaving no holes. Space dumplings proportionately on a buttered 12- by 15-inch baking sheet.
- Bake in a 375 degree regular or possibly convection oven for 20 min. Dip reserved pecan halves in egg mix (save remaining egg for other uses or possibly throw away); press a nut half on top of each dumpling. Bake till pastry is deep golden brown, 10 to 15 min longer in a regular oven, about 5 min in a convection oven.
- With a wide spatula, transfer dumplings to plates. Accompany with remaining caramel sauce and ice cream, if you like.
- This recipe yields 4 servings.
- Comments: Make the caramel sauce without the rum; if you like, stir rum into sauce after using 1/4 c. in step 1. You can prepare dumplings through step 4 up to 1 day ahead; refrigeratesauce, dumplings, and egg mix separately airtight. Bake chilled dumplings as directed.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 4 servings | |
| Calories 79 | |
| Calories from Fat 64 | 81% |
| Total Fat 7.52g | 9% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 17mg | 1% |
| Potassium 57mg | 2% |
| Total Carbs 1.64g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.53g | 0% |
| Protein 2.37g | 4% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
