- Hey, I'm John Kanell,
today on Preppy Kitchen,
we're making apple dumplings.
So let's get started.
First off,
set that oven to 350.
Add one half of a cup of granulated sugar into
a smallish bowl.
And we're gonna mix this
with two teaspoons of cinnamon
for a delicious cinnamon sugar filling.
If you want,
add any spices that you enjoy,
you can let me know in the comments what you love.
We're just gonna mix
this up really quickly
and then set it aside.
Now, it's time to peel
and core those apples.
Get those kitchen helpers out.
You'll want eight medium-sized apples
for this recipe
and use your favorite apple,
there's so many delicious varieties.
Just make sure it's not one
of the ones that fall apart in baking.
I might be using Honeycrisp today,
which is Brian's all-time favorite apple.
I am using Honeycrisp today, might.
(upbeat music)
I've officially misplaced my apple corer.
I can't believe it.
So, we're gonna improvise today.
A lot of you probably don't have one at home.
You can use a knife carefully.
I'm gonna do that along with a small round cookie cutter.
These come in your cookie cutter sets.
So just press that down.
Oh, that went through the core.
Pull it out.
(bright music)
(laughing)
Well, well, well,
cut the bottom of your apples off so they lay flat.
(upbeat music)
Is this too big?
(apple smacking)
Works every time,
Cannoli form to the rescue.
All right,
thank goodness I had that cannoli form,
look at that beautiful core sample I got out.
Set your apples aside,
I'm doing half of the apples now
and the other half I'm gonna do with the kids later.
So they have a fun project,
but I will core and peel the apples for them.
Now we're gonna pull out our pastry dough.
Mine has been resting
on the counter for just a little bit,
because if it's too cold,
it's impossible to roll.
I made two rounds of pastry dough last night
with my favorite Preppy Kitchen and pastry dough recipe,
that's in the description box below.
Right now,
we're gonna roll this out on
a floured surface and divide it up.
I'm using a pastry mat today.
It is so convenient.
All you have to do is lift it up
and you can flip things around
and it just avoids every single mess.
The only thing
that's annoying is drying it after washing it,
real talk.
I'm gonna divide this into four equal pieces.
Now these will get shaped into squares.
This pastry does getting rolled out
to a bit less than a quarter of an inch thick
and you'll want a seven inch square
for most of your apples.
If you're unsure about
how big it should be,
get an apple,
place it in the middle.
And you should be able to fold it up to the edges like
this to cover the apple.
Always keep your pie dough moving.
If it stays on your mat
for too long or your counter,
bad things happen.
This is why it's convenient to use a pastry mat.
Gravity will move it around for you
if things get close to stuck.
So right now I'm gonna use
a crimped cutter and just square
this pastry dough off like a giant ravioli.
Once your pastry is rolled out,
get one of those apples.
It's like a big apple donut.
Place it right in the middle,
fill almost at the top with cinnamon sugar.
So you're gonna cap it off with a dot or about
a teaspoon of butter.
That's gonna melt right into
the sugar and make amazing things happen.
Now we're gonna fold this up
to the edge like that and wet my fingers just
for a little bit of gluing.
So this doesn't fall apart in the oven.
Cover that up.
Another dot of water, press.
Dot of water and press.
This looks gorgeous already,
but we can use our scraps for some beautiful accents.
I'll show you that in a minute.
Now, for the rest of the apples,
I rerolled the scraps that I had leftover.
And then we're just gonna cut
out some cute little leaves for the top.
You'll see how these make everything amazingly better.
And now I'm just going
to attach them to the top with an egg wash.
And just like that,
these dumplings look a thousand times cuter.
I mixed up an egg wash of just one egg,
like a drop of water mix mix mix.
And then that's gonna give us that golden brown color
that all pastries should have.
You could also just brush these with milk or cream
if you don't want to use the egg.
We're going to sprinkle it with
the remaining cinnamon sugar.
The rest can just go into the pan.
Our last step is
to make our brown sugar sauce.
This is gonna go into
the fridge to hang out while we do that,
just so the pastry keeps its shape, optional.
To make our sauce,
we're combining three tablespoons of butter,
one and a quarter cups of packed brown sugar
as well as one or quarter cups of water
in a small pot.
Most of the water.
We're gonna place this over a medium low heat.
And then once it's all melty,
we're gonna pour it.
This makes about two cups of sauce.
So pour one cup into each of your pans.
Into the oven,
350 for about an hour
or until the pastry is golden brown and
the apples are tender.
Use a skewer to test the apples if you're not sure.
(sauce sizzling)
If you like this video,
check out my apple playlist.
It's like an individual perfect little apple pie.
I hope you get a chance
to make this recipe and I'll see you in the next video.