For the dumplings:
8 small, chilled apples, 100g each
(Granny Smith, Pink Lady, Honeycrisp or an heirloom apple)
8 tsp unsalted butter
1 ½ tsp cinnamon
For the sauce:
1 cup water
½ cup honey
¼ cup brown sugar
¼ tsp salt
For the pastry:
2 ½ cups (340g) flour
1 Tbsp sugar
1 tsp kosher salt
1 cup cold butter, cubed
1 Tbsp apple cider vinegar
5–6 Tbsp ice water
1. Start by making the pastry. In a food processor: pulse the flour, sugar and salt together. Add the cubed cold butter and pulse until pea-sized crumbs form. Add the apple cider vinegar and 5 Tbsp ice water and pulse, it will look a little bit crumbly at first and then as you pulse it will begin to form into a ball. If it doesn’t clump together easily, add another Tbsp water, or as needed. Be careful not to overmix and once it forms a ball, transfer it out of the processor and divide into two equal-sized pieces.
2. Form each piece of pastry into a square shape and tightly cover with plastic wrap or a beeswax wrap. Allow the dough to chill for at least 1 hour, or overnight, before using.
3. Preheat the oven to 180°C. Grease an approx 22x35cm baking dish.
5. Peel and core your cold apples; it is easier to wrap the pastry around the apple if they are chilled as opposed to at room temperature.
6. Roll out one piece of pastry into a large square. Divide into four even-sized squares approx 20x20cm. Repeat the process with the second piece of pastry.
7. Place a cored apple upright on the middle of each square. Add a 1 tsp of butter to the centre of the apple. Sprinkle the tops of the apple with cinnamon. Bring the corners of the pastry up and over the apple, pressing the edges together to fully encase the apple.
8. Place the apple dumplings into the greased baking dish and bake for 30 minutes.
9. While the apple dumplings are baking, make the sauce by combining the water, honey, sugar and salt in a small pan. Bring to a simmer and cook until sugar is fully dissolved, about 3-4 minutes.
10. Pour the sauce over the apple dumplings, then place them back in the oven to bake for an additional 20-30 minutes, or until the pastry is golden brown, and the apples are tender when tested with a skewer or thin knife.
11. Serve warm or room temperature.
Recipe by Sonya Sanford for The Nosher, myjewishlearning.com/the-nosher