Apple Dumplings With Creamy Custard Sauce

Course : Dumplings
Serves: 4
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11 ounces pie crust mix
1/4 cup margarine
2 tablespoons dark brown sugar
3 tablespoons walnuts or pecans -- finely chopped
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 medium baking apples -- (about 3 pounds)
4 whole cloves
1 large egg yolk
2 tablespoons water
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 cups milk
2 large egg yolks
1 teaspoon pure vanilla extract

Preparation / Directions:

1. Prepare pastry according to package directions; divide into 4 pieces.

2. Wrap in plastic film or waxed paper; refrigerate.

3. In small bowl mix together margarine, brown sugar, walnuts, cinnamon and nutmeg until smooth.

4. Core and peel apples; fill hollows with sugar mixture.

5. Grease shallow baking pan.

6. On floured surface roll out each pastry quarter into 10-inch square; use pastry wheel for decorative edge. Save trimmings to make leaves.

7. Place 1 apple on each square; bring each corner of square to top of apple and pinch edges together firmly to cover apple.

8. Roll out trimmings; cut 16 leaves.

9. Place 4 leaves on each apple; place whole clove in center.

10. Mix egg yolk and water; brush on apples.

11. Bake in preheated 400 F. oven 35 minutes, or until golden brown.

12. Serve warm with Creamy Custard Sauce.

Creamy Custard Sauce Makes 2 cups

1. Mix together sugar, cornstarch and salt in 2-quart saucepan; gradually until smooth.

2. Stir in 2 egg yolks lightly beaten.

3. Stirring constantly, bring to boil over medium-low heat; boil 1 minute.

4. Remove from heat; stir in vanilla.

5. Cover surface with waxed paper or plastic wrap; refrigerate 2 hours or until chilled. stir in milk

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