Apple Dumplings with Manischewitz Caramel Sauce

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20 min


1 h


6 to 8

Apple Dumplings with Manischewitz Caramel Sauce

(Photo: Erik Putz)

For a Hannukah dessert, core little McIntosh apples, sprinkle them with sugar and spice, and wrap them in pastry. While they’re turning puffed and golden, you’ll make a caramel sauce out of Manischewitz. — Amy Rosen 

Apple Dumplings

  • 6 small McIntosh apples
  • 1/2 lemon , juiced
  • 2 tbsp packed dark brown sugar
  • 1 tbsp butter , melted
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 450-g pkg puff pastry sheets , (2 sheets), thawed
  • 1 large egg , beaten

Caramel Sauce

  • 1 cup granulated sugar
  • 6 tbsp butter
  • 1/2 cup 35% cream , at room temperature
  • 1/8 tsp salt


1. Position rack in centre of oven and preheat to 375F. Line a rimmed baking sheet with parchment.

2. Core apples and retain 1⁄4-in. piece from the bottom of each core. Insert into cores to plug bottoms of apples. (This will keep filling from leaking.)

3. Stir lemon juice with brown sugar, 1 tbsp butter, cinnamon and 1⁄8 tsp salt in a small bowl.

4. Cut each puff pastry sheet into 4 equal squares. (You will have 8, but you’ll only need 6. Save remaining pieces for another use.) Arrange 6 squares, 2 in. apart, on a prepared sheet.

5. Place 1 apple in the centre of each square. Drizzle lemon mixture into hollows of apples. Gently gather corners of pastry up sides of apples, twisting to secure at the top as artfully as you can. Brush pastry all over with egg wash.

6. Bake until pastry is puffed and golden all over, 20 to 25 min. (Don’t bake for longer than 25 min; otherwise, apples may collapse inside pastry.) Set aside.

7. Sauce: Place granulated sugar in a medium saucepan set over medium. Cook, without stirring, for 2 min. Then start stirring with a wooden spoon until sugar clumps melt and liquid is amber-coloured, about 6 min.

8. Add 6 tbsp butter and carefully stir (it will bubble up). Stir until combined, about 1 min, and then let it bubble, without stirring, for 1 min more. (If sauce splits, whisk until it comes back together.)

9. Slowly stream in room temperature cream (it will bubble up) and stir for 1 min. Then boil, without stirring, for 1 min. Stir in Manischewitz and 1⁄8 tsp salt and cook for 1 min. Remove from heat and let cool for 10 minutes. Caramel sauce will thicken as it cools.

9. Serve dumplings with a generous pour of the cooled but still warm Manischewitz caramel sauce.

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