Apple Dumpling
Apple Dumpling Si pronuncia: AP-ul DUMP-ling
Apple dumpling è un dessert della tradizione Pennsylvania Dutch fatto con mele intere sbucciate avvolte in pasta e cotte al forno in sciroppo alla cannella. È un favorito delle stagioni fredde in Pennsylvania e nel più ampio Nordest americano, spesso servito caldo dal forno. La pasta diventa dorata e tenera, la mela morbida ma non sfaldata, e lo sciroppo aderisce a ogni dumpling. Sa di pasta burrosa, mela agrodolce e cannella calda, un semplice dolce contadino.
Apple Dumpling
Apple Dumpling
Pronunciato AP-ul DUMP-ling
- Porzioni
- 4
- Preparazione
- 25 min
- Cottura
- 45 min
- Totale
- 1 h 10 min
- Livello
- Medio
Anche senza frutta a guscio e senza uova.
Allergeni: contiene glutine, latte. Controlla le etichette degli ingredienti confezionati.
Ingredienti
Le quantità sono ricalcolate. I tempi di cottura e le dimensioni delle pentole restano gli stessi.
Dough
Filling
Cinnamon syrup
Procedimento
Heat the oven to 375°F (190°C) and have a 9-by-13-inch (23-by-33-cm) baking dish ready. Peel the apples and core them from the top, leaving the base intact so the filling stays inside.
Whisk the flour, baking powder and salt in a bowl. Add the cold butter and rub or cut it in until the mixture looks like coarse crumbs with some pea-sized pieces. Pour in the milk and stir just until a shaggy dough forms.
Turn the dough onto a lightly floured surface, knead 4 or 5 times just until it holds together, then divide into 4 equal portions. Pat or roll each portion into a roughly 7-inch (18-cm) square.
Mix the 1/4 cup (50 g) sugar with 1 teaspoon cinnamon. Set one apple on each dough square, spoon the cinnamon sugar into the core cavity, and add a small piece of the 2 tablespoons butter to each. Bring the corners of the dough up over the apple and pinch the seams firmly to seal.
Arrange the dumplings seam side up in the baking dish. Combine the 1/2 cup (100 g) sugar, water, 2 tablespoons butter and 1/4 teaspoon cinnamon in a small saucepan and bring to a simmer, stirring until the sugar dissolves. Pour the syrup around the dumplings.
Bake for 40 to 45 minutes, basting every 15 minutes with the syrup, until the pastry is golden and the apples are tender when pierced with a knife. If the pastry browns too quickly, tent the dish loosely with foil.
Let the dumplings stand for 10 minutes so the syrup settles. Serve warm, spooning some of the pan syrup over each one.
Varianti regionali
Some cooks tuck raisins into the apple cavity before sealing; others serve the dumplings with a pourable brown-sugar sauce instead of the thin cinnamon syrup.
Note del cuoco
- Choose firm, tart apples so they soften without collapsing during baking.
- Pinch the dough seams well and baste with the syrup to keep the pastry moist and glossy.
- A melon baller makes quick work of coring the apples without cutting through the bottom.
Servi con
Warm cream, vanilla ice cream, or a spoonful of the baking syrup.
Preparazione anticipata e conservazione
Assemble through the unbaked dumplings and refrigerate up to 24 hours; add the syrup just before baking. Leftovers keep covered in the fridge for 2 days and reheat at 300°F (150°C).
