This easy puff pastry apple dumpling is a warm, flaky treat perfect for a cosy dessert. A whole apple is wrapped in buttery pastry, coated in cinnamon sugar, and baked until golden. Drizzle with sweet icing for an extra indulgent touch. Use any firm apple you have on hand for a delicious homemade twist!
Ingredients Needed
- 1 apple (Cortland, Granny Smith, Honeycrisp, or Braeburn)
- 1 sheet puff pastry
- ¼ tsp (1.25ml) ground cinnamon
- 1 tbsp (12g) brown sugar
- 1 beaten egg
Optional Icing:
- ½ cup (60g) powdered sugar
- 1 tbsp (15ml) water
How To Make Puff Pastry Apple Dumplings
- Thaw the puff pastry: Let it sit at room temperature for 30–60 minutes. Preheat the oven to 375°F (190°C).
- Prepare the apple: Peel and core the apple, leaving it whole. A melon baller works well for coring.
- Coat the apple: Mix the brown sugar and cinnamon on a small plate. Roll the apple in the mixture to coat evenly.
- Wrap in puff pastry: Place the apple in the center of the puff pastry. Trim excess pastry if needed and wrap it over the apple, sealing it completely.
- Apply egg wash: Beat the egg in a bowl and brush it over the wrapped apple for a golden finish.
- Bake: Place on a lined baking tray and bake for 45 minutes until golden brown.
- Make the icing (optional): Mix powdered sugar and water in a bowl. Drizzle over the baked apple before serving.
Recipe Tips
- Choose the right apple: Use firm apples like Granny Smith, Honeycrisp, or Braeburn. Softer apples may turn mushy when baked.
- Keep the pastry cold: If the puff pastry gets too warm, it won’t bake properly. Keep it chilled until you’re ready to wrap the apple.
- Seal the pastry well: Press the edges tightly so the pastry doesn’t open while baking. You can pinch or brush with a little water to help it stick.
- Use an egg wash for a golden finish: Brushing the pastry with beaten egg gives it a shiny, golden-brown crust. Don’t skip this step!
- Let it cool slightly before serving: The apple will be very hot inside. Let it rest for a few minutes so the flavors set and it’s easier to eat.
How To Store Leftovers?
- Refrigerate: Let the apple dumpling cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Store in the fridge for up to 3 days. Enjoy cold or at room temperature.
- Freeze: Wrap the cooled apple dumpling in plastic wrap, then in foil to prevent freezer burn. Store in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition Facts
Serving Size: 1 dumpling (approximately 85g)
- Calories: 230
- Total Fat: 11g
- Saturated Fat: 6g
- Sodium: 290mg
- Total Carbohydrate: 29g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 3g
Try More Puff Pastry Desserts:
Puff Pastry Apple Dumplings
Description
This easy puff pastry apple dumpling is a warm, flaky treat perfect for a cosy dessert. A whole apple is wrapped in buttery pastry, coated in cinnamon sugar, and baked until golden. Drizzle with sweet icing for an extra indulgent touch. Use any firm apple you have on hand for a delicious homemade twist!
Ingredients
Optional Icing:
Instructions
- Thaw the puff pastry: Let it sit at room temperature for 30–60 minutes. Preheat the oven to 375°F (190°C).
- Prepare the apple: Peel and core the apple, leaving it whole. A melon baller works well for coring.
- Coat the apple: Mix the brown sugar and cinnamon on a small plate. Roll the apple in the mixture to coat evenly.
- Wrap in puff pastry: Place the apple in the center of the puff pastry. Trim excess pastry if needed and wrap it over the apple, sealing it completely.
- Apply egg wash: Beat the egg in a bowl and brush it over the wrapped apple for a golden finish.
- Bake: Place on a lined baking tray and bake for 45 minutes until golden brown.
- Make the icing (optional): Mix powdered sugar and water in a bowl. Drizzle over the baked apple before serving.
Notes
- Choose the right apple: Use firm apples like Granny Smith, Honeycrisp, or Braeburn. Softer apples may turn mushy when baked.
- Keep the pastry cold: If the puff pastry gets too warm, it won’t bake properly. Keep it chilled until you’re ready to wrap the apple.
- Seal the pastry well: Press the edges tightly so the pastry doesn’t open while baking. You can pinch or brush with a little water to help it stick.
- Use an egg wash for a golden finish: Brushing the pastry with beaten egg gives it a shiny, golden-brown crust. Don’t skip this step!
- Let it cool slightly before serving: The apple will be very hot inside. Let it rest for a few minutes so the flavors set and it’s easier to eat.
Puff Pastry Apple Dumplings