Dairy Free Apple Dumplings
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Learn more →Ingredients
6 servings
For the pastry
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 6–8 tbsp ice water
For the filling
- 6 medium baking apples (such as granny smith or honeycrisp), peeled and cored
- ½ cup packed light brown sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tbsp unsalted butter, cut into 6 small piecesChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the syrup
- 1 cup water
- 1 cup granulated sugar
- 3 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- ½ tsp ground cinnamon
For assembly
- 1 egg, beaten
- 1 tbsp coarse sugar or granulated sugar, for sprinkling
For serving
- vanilla ice cream or whipped cream, for serving (optional)
Can be omittedvanilla ice cream
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt. Add the cold butter cubes and cut them in with a pastry cutter or fork until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible.
- 2
Drizzle in the ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. You may need anywhere from 6 to 8 tablespoons. Flatten the dough into a disk, wrap it tightly, and refrigerate for at least 30 minutes.
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