Caramel Puff Apple Dumplings

Caramel Puff Apple Dumplings



1 sheet frozen puff pastry…

4 medium cooking apples ( Golden Delicious or Jonathan)

4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend

2 tablespoons unsalted butter or 2 tablespoons margarine

1 teaspoon cinnamon

1 egg, lightly beaten

1 teaspoon water

1 teaspoon sugar or 1 teaspoon Splenda sugar substitute

1/4 teaspoon lemon juice, for apples in case they start to turn brown


1/2 cup prepared caramel ice cream topping

1/3 cup toasted chopped pecan halves

Cool Whip (optional)

vanilla ice cream (optional)



Preheat oven to 400°F.

Thaw and unfold puff pastry.

On lightly floured surface, roll the pastry into a 16″ sqaure.

Cut with a knife into 4 equal pieces.

Peel and core apples.

Trim the bottoms so the apples sit flat.

Place 1 apple in the center of each square.

Use 1/4 teaspoon of lemon juice if apples start to trun brown.

Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.

Spoon into apples.

Beat the egg and water together in a small bowl.

Moisten the edge of the pastry with the mixture.

Bring the pastry up around the apple, pleating the pastry as needed to form a seal.

Place the dumplings in an ungreased 9×13 inch baking dish.

Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.

Bake for 35 minutes until golden brown.

When ready to serve; heat the caramel sauce and the toasted pecans.

Place a warm dumpling on a serving plate and drizzle the sauce over the top.

Garnish with cool-whip or vanilla ice cream, if you desire 👍

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