Apple Crescent Dumplings Recipes

APPLE CRESCENT DUMPLINGS

Steps:

• Peel and core apples. Cut each apple into quarters, having a total of 8 pieces.
• Separate crescent rolls. Wrap an apple quarter in each roll. Place in a 9 x 9 inch square baking dish. Using fingers sprinkle with cinnamon.
• In a medium saucepan, combine butter, sugar, water and orange juice. Bring to a boil. Remove from heat and stir in vanilla. Pour over dumplings.
• Bake in a 350 degree oven for 20 minutes or until crust is golden brown. Spoon liquid in baking pan over the hot dumplings and serve. Suggestion: Serve with a scoop of vanilla ice cream.

COUNTRY APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
• Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
• Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

CRESCENT ROLL APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F.
• Wash the apples, peel and cut into eight equal slices or segments.
• Unwrap the crescent roll and separate the triangles.
• Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant. You can wrap it like a crescent roll or you can wrap the dough over the apple slice covering the whole apple (dumpling style), either way.
• Place each dumpling in an 11 x 13-inch baking dish that has been sprayed with Pam or coated with a stick of butter.
• In a sauce pan, combine water, butter, sugar, and vanilla and heat to a rolling boil.
• Pour boiling mixture over the dumpling and sprinkle dumplings with cinnamon.
• Place uncovered in 350 degree oven and bake for approximately 30 minutes, or until they become golden brown.
• Serve immediately and top with cool whip. Or serve with a scoop of vanilla ice cream, mmmmm -- Ah-mazing !
• WARNING: Prepare this dish at your own risk. It is beyond imaginable.
• I actually cut the recipe in half unless I have a big group to serve. And then I use a square Pyrex dish when I cut it in half.

APPLE DUMPLINGS WITH SAUCE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle., Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple., Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon sugar., In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples. , Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.

CRESCENT APPLE DUMPLINGS

Steps:

• Unroll crescent rolls and separate into eight triangles. Cut apple into eight wedges. Place an apple wedge and two red-hots on each crescent triangle. Bring up corners of dough to center; pinch edges to seal. Place in a greased 8-in. square baking dish., In a small bowl, combine the sugar, butter and vanilla; spoon over rolls. Slowly pour soda around the rolls (do not stir). Sprinkle with pumpkin pie spice. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve warm with ice cream if desired.

APPLE DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch pan.
• Peel and core the apples, then cut each into 8 slices. Roll each apple slice in a crescent roll piece, then transfer to the prepared pan.
• Melt the butter in a saucepan, then add the sugar and barely stir. Add the vanilla and stir slightly, then pour the entire mixture over the apples. Pour the citrus soda around the edges of the pan. Sprinkle with cinnamon and bake until golden brown and crispy on top, about 40 minutes.
• Serve, spooning some of the sweet sauces from the pan over the top.

CROCK POT APPLE DUMPLINGS

Steps:

• Spray your crock with cooking spray
• Take one slice of apple and wrap on crescent roll around the apple slice starting with the small end of the cresent roll and place in your crock
• Repeat the above step for all of your crescent rolls (I usually have a few apple slices left over to munch on since my slicer cuts each apple into 10 pieces and there are only 8 rolls in each can)
• Slice your butter into a microwave safe bowl with your sugar and cinnamon
• Heat in your microwave until your butter is melted (about a minute in my microwave) and mix well
• Pour your mixture on top of all your dumplings
• Pour your can of Mountain Dew around the edges and in between the rows of dumplings (if you pour it on top of the dumplings, then the cinnamon sugar mixture won't stay on top!)
• Cover and cook on high for 4-6 hours

APPLE DUMPLINGS

Steps:

• Make the pate brisee: Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.
• Divide dough into thirds. Transfer to 3 pieces of plastic wrap; knead once or twice. Form into squares and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.
• On a lightly floured surface, roll each square of dough into an 8-by-14-inch rectangle. Then cut each square into two 9-inch triangles and some leaves. Use the back of a knife to make the vein markings on the leaves. Keep the pastry chilled and covered with plastic wrap, on parchment-lined baking sheets, until ready to use.
• For the apples: Preheat oven to 350 degrees. Peel apples without removing stems. Working from bottom of each apple, use an apple corer to remove core to within about 3/4 inch from the top. To remove any remaining seeds, use a 1/4 teaspoon. Mix together sugar and cinnamon. Add butter, raisins, zest; stir until thoroughly incorporated. Divide mixture evenly between the cavities of apples. Place in a 13-by-9-inch baking dish along with 3 tablespoons water and bake, basting occasionally with pan juices, until just fork-tender, about 1 hour. Transfer baking dish to wire rack and let cool completely.
• Place an apple onto the center of each pastry triangle. Whisk together egg yolk and cream. Brush edges of pastry with egg wash. Bring edges of pastry together and pinch or press to seal, leaving stems exposed. Garnish dumplings, as desired, with leaves moistened with egg wash to adhere. Return dumplings to parchment-lined baking sheet. Mix together egg yolk and cream. Lightly brush dumplings with egg wash and chill until firm, reserving egg wash.
• Preheat oven to 400 degrees. Brush dumplings again with egg wash, and bake until nicely browned, 25 to 35 minutes. Let cool slightly before serving.

APPLE DUMPLINGS

Steps:

• Peel and core apples.
• Cut each apple into 8 slices each.
• Roll each apple slice in a crescent roll.
• Place in a 9 x 13 buttered pan.
• Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.
• Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

EASY APPLE DUMPLINGS

Steps:

• Preheat oven to 350°F. Grease a 13x9-inch baking dish.
• Unroll the crescent roll dough and separate the triangles. Wrap each apple slice in one of the dough triangles and set in the greased baking dish.
• Whisk together the melted butter, ½ cup sugar and vanilla. Mixture will be grainy. Pour the butter mixture evenly over the top of the dough-wrapped apples.
• Pour the ginger beer or ginger ale around the edges of the pan.
• Whisk together the 1 ½ tablespoons of sugar and apple pie spice. Sprinkle evenly over the top of the dumplings.
• Bake for 40-45 minutes or until the tops of the dumplings are golden and the syrup is bubbly. Let cool for a few minutes before serving warm.
• Store any leftovers covered in the fridge for up to 3 days.