Monday, September 6, 2010

Caramel Apple Puff Dumplings

Recipe adapted from pg 154 in the Apple Cookbook by Olwen Woodier
1 sheet frozen puff pastry
4 medium apples, cored & peeled
1 tbsp Splenda Blend Brown Sugar
2 teaspoons cinnamon, divided
2 tbsp Egg Beaters
1/2 tsp water
1 tsp sugar
1/2 cup prepared caramel sundae topping
1/3 toasted chopped pecan halves

Thaw and unfold the pastry as the package directs.

Preheat oven to 400. Spray a 9 x 13 inch dish with cooking spray.

Roll the pastry into a 16 inch square. Cut into 4 equal squares.

Place one apple in the center of each pastry square. Combine Splenda blend brown sugar and 1 tsp cinnamon. Spoon mixture into apples.

Combine the egg beaters and water in a small bowl. Brush edges of puff pastry dough. Bring the pastry up around the apple, pinch edges together to form a seal.

Place dumplings in pan.

Combine remaining tsp of cinnamon and sugar in a bowl. Brush apples with remaining egg mixture. Sprinkle with cinnamon sugar.

Bake for 35 minutes or until golden brown.

For the sauce, combine the caramel and pecans in a small bowl. Microwave for 30 seconds on high heat.

Place dumplings in bowls. Drizzle sauce on top.

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