caramel apple twist

This is my inaugural post and I'm starting off with apple dumplings topped with dulce de leche ice cream. My husband has been craving his grandma's apple dumplings and since apples are everywhere now, I decided to start the fall off with a twist on the caramel apple.

The ice cream recipe is from Gourmet Magazine's May 2007 issue. I altered the recipe by adding an egg yolk to the milk/cream mixture. I used a jar of La Salamandra dulce de leche that has been in my cupboard for months just screaming to be put into something. I think this was the easiest ice cream recipe I have ever made, it almost seemed too easy. The recipe did not call for an egg, which is against all of my instincts, so the first step did not get as thick as I am used to. I ended up adding one egg yolk when I mixed in the dulce de leche because it just seemed too thin. Next time, I will add a couple more. I put a piece of plastic wrap over it and put in the fridge overnight instead of using the ice bath step. Next day, I poured it into the ice cream maker and it took about 35 minutes to set up enough to put it in another container and back in the freezer.





















Now, apple dumpling time. I used grandma's recipe (see below), only making one change - using butter instead of shortening for the dough. The dough took 5 minutes to mix up, then I refrigerated it for a couple of hours. When I rolled it out it got kind of soft (it was probably too warm). So, I just added a small sprinkling of flour so it wouldn't stick to my rolling pin. I was a little bit worried, but the end result was fabulous. My husband was so happy and my friends said that it was some of my best work !

This is my new favorite fall dessert and I plan on making it a lot because it is sooooo simple and good.



APPLE DUMPLINGS

1/2 recipe flaky pastry (good idea to use whole recipe and freeze leftovers)
6 medium cooking apples
1/2 C sugar
1/2 tsp cinnamon
3T butter or oleo

SYRUP
1/2 C sugar
3T butter
1/4 tsp cinnamon
Bring to a boil , then set aside.

Peel & core apples. Roll pastry to less than 1/8 thick and cut in six 7" squares. Place an apple on each square. Mix sugar and cinnamon and use to fill cavity of each apple, dot with butter. Bring opposite ends of pastry up over apples, moisten and seal. Place a few inches apart in baking pan. Bake at 425 for 30 minutes. Take out of oven and pour syrup over and return to oven for 15 more minutes or until apples are tender. Serve warm.

Flaky pastry

4 C all purpose flour
1 3/4 C shortening (not oil) (I substituted butter)
1T sugar
2 tsp salt
1 T vinegar
1 egg
1/2 C water

With a fork mix first 4 ingredients until it resembles coarse corn meal. In a small bowl mix and beat next 3 ingredients, add to flour mixture and blend with a fork until dry ingredients are moistened. With hands mold dough in a ball and chill at least 15 minutes. Dough can be stored in refrigerator 3 days or can be frozen till ready to use. Makes 2- double crust pies and 1-9" shell.