Распечатать
E-mail
Add a photoПорций: 6
Ингредиенты
- 2 c. all purpose flour
- 2 Tbsp. sugar
- 3/4 tsp salt
- 1 c. unsalted butter, cut into pcs
- 1 x egg yolk
- 3 Tbsp. water or possibly lowfat milk Filling
- 6 sm apples such as Macintosh or possibly Spy
- 6 Tbsp. sugar (1/4 c. + 2 Tbsp)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 dsh cloves
- 1/2 c. raisins
- 3 Tbsp. breadcrumbs
- 2 Tbsp. brandy Syrup
- 1 1/2 c. water
- 1 c. sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 Tbsp. butter Creme Anglaise
- 1 c. half and half cream
- 1/2 x vanilla bean, or possibly 1 tsp vanilla extract
- 2 x egg yolks
- 2 1/2 Tbsp. sugar
Инструкции
- To Assemble:APPLE NUTMEG DUMPLINGS: Preheat oven to 375 F. To prepare pastry, combine flour, sugar and salt. Cut in butter till the texture of coarse meal. Add in egg yolk and water and blend just till dough comes together. Wrap in plastic wrap and refrigeratefor 15 min.
- While pastry is chilling, prepare filling. Peel and core apples. Mix 1/4 c. sugar with 1/2 tsp cinnamon, nutmeg and dash of cloves. Dip apples in mix to coat. In a separate bowl, combine raisins with breadcrumbs, remaining 2 Tbsp sugar, 1/2 tsp cinnamon and brandy.
- Roll out pastry on a lightly floured surface into a rectangle 1/4-inch thick, about 20 by 12 inches. Trim edges of dough and cut into 6 squares. Place an apple in the center of each square and fill middle of apple with raisin filling. Wet edges of pastry squares and bring corners up to meet at top of apple and cinch together. Place dumplings in an ungreased baking dish (quite close together).
- To prepare syrup, bring water, sugar and spices to a simmer for 5 min. Remove from heat and stir in butter (this can be prepared ahead of time). Pour over dumplings. Bake for 45 min, till golden on top. Serve hot.
- VARIATION: In Step #3 above, before placing dumplings in ungreased baking dish, you can use excess pastry to cut leaf shapes and stems and place over dumplings as garnish - secure with water. Serve hot, drizzled with Creme Anglaise(recipe follows).
- Creme Anglaise:Bring cream with scraped seeds of vanilla bean to just below a simmer. Whisk together egg yolks and sugar. Gently whisk cream into egg mix and return to pot. With a wooden spoon over medium-low heat, stir sauce till it coats the back of a spoon, about 4 min. Strain and chill.
- Yield: 1 1/3 c..
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 6 servings | |
| Calories 823 | |
| Calories from Fat 325 | 39% |
| Total Fat 36.98g | 46% |
| Saturated Fat 23.16g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 343mg | 14% |
| Potassium 365mg | 10% |
| Total Carbs 121.52g | 32% |
| Dietary Fiber 5.5g | 18% |
| Sugars 77.84g | 52% |
| Protein 7.08g | 11% |
