Grams called these Apple Dumplings. The new rage on Facebook calls them Apple Pie Rings. Grams spent time making homemade dough with love and wrap whole apples, but you can cheat and use boxed puff pastry. Grams also used whole eggs for the wash. Either way they are perfect comfort food for fall!
APPLE PIE DUMPLINGS servings: 10 pies
1 box puff pastry sheets
2 LARGE apples (Granny Smith, Pink Lady or Cosmic are great choices)
1/2 cup sugar
1 tablespoon QUALITY ground cinnamon
1/2 teaspoon FRESH ground nutmeg
2 tablespoons egg whites
Juice of 2 LARGE lemons
- Thaw puff pastry.
- Preheat the oven to 400°.
- Peel and core the apples to a 1 inch center hole diameter if you want the circle to be large enough to thread the puff pastry through for the pumpkin looking ring. Otherwise the rings can just be wrapped evenly.
- Slice into rounds.
- Add the lemon juice to a large bowl of water just deep enough to cover the apple slices.
- Unfold the puff pastry and roll it until it is slightly larger.
- Cut the puff pastry into 1/2 inch strips.
- Mix together the cinnamon, sugar and nutmeg in a shallow dish. Set aside.
- Pat the apple slices dry with a paper towel and dust them with a bit of cinnamon sugar.
- Wrap strips of the puff pastry (3-4 strips per apple ring) around each apple ring.
- Brush the wrapped apple rings with egg wash on both sides.
- Dip the rings into the remaining cinnamon sugar.
- Place them on a parchment paper-lined baking sheet.
- Bake for 20-25 minutes until puff pastry is flaky and light golden brown.
- Cool for 10 minutes before serving.
NOTE: DO NOT skip the egg wash; it makes the cinnamon sugar stick to the puff pastry.