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| Sinful! |
I wonder if Eve had this dessert in mind when she was caught scrumping
apples from the garden of paradise. What was her sin exactly: Nicking the apples?
Fencing the stolen fruit? Getting caught before she had a chance to turn her
illicit bounty into apple fudge dumplings?
I’ve asked around and it appears most of my friends would
have been booted out of paradise too, having partaken of orchard-raiding in
their youth. The lure of this crime wasn’t so much the prize of stolen fruit as
the thrill of the dare. Don’t judge – there was nothing decent on the telly and the internet
hadn’t been invented.
Anyway, now that apple harvest time is upon us, it would be a
sin not to make this simple treat. Have some good vanilla ice cream standing by
for a match made in heaven.
For 4 apple dumplings
you will need…
… to preheat the oven to 180˚C before you start to assemble the dumplings
… to preheat the oven to 180˚C before you start to assemble the dumplings
Apple Fudge Dumplings
1 x 425g packet all butter puff pastry sheets (2 sheets)
4 apples (about the size of a tennis ball)
100g soft fudge, roughly chopped
75g walnuts or pecans, roughly chopped
a little milk to seal and glaze
4 whole cloves
1 tablespoon dark brown sugar
4 apples (about the size of a tennis ball)
100g soft fudge, roughly chopped
75g walnuts or pecans, roughly chopped
a little milk to seal and glaze
4 whole cloves
1 tablespoon dark brown sugar
1.
If
necessary, thaw the pastry sheets according to the instructions on the packet.
2.
With
a sharp knife, cut a strip about 2cm wide from each pastry sheet and set aside
before cutting each pastry sheet in two.
3.
Remove
the core from each apple using a corer or a sharp knife.
4.
Combine
the chopped fudge with the chopped walnuts or pecans and pack the centre of
each apple with the mixture.
5.
Now,
place a stuffed apple in the centre of a pastry portion. Lightly brush the
edges with milk and bring opposite corners together to enclose the apple. Pinch
the seams to seal the pastry well or the fudge will escape as it melts. Repeat
with the remaining apples.
6.
Cut
8 oval-shapes from the pastry trimmings you made at step 3 to make 'leaves'. Brush
the back of the leaves with a little milk and place two leaves on each apple. Secure
with a whole clove 'stem'.
7.
Using
a sharp knife, poke two slits in the top of each apple to allow steam to escape
and prevent the pastries from bursting open. Brush with a little milk and
sprinkle with a little brown sugar. Bake in the preheated oven for 40 minutes
or until golden and scenting your kitchen with autumnal aromas.
8.
Leave
to cool for about 5 minutes or so before serving with whipped cream, vanilla
ice cream, or custard and a drizzle of the cinnamon cider syrup.
While the apple fudge
dumplings are cooking make the syrup…
Cider Cinnamon Syrup
250 mls cider (or apple juice)
1 stick cinnamon, broken in half
4 tablespoons runny honey
25g butter
1 stick cinnamon, broken in half
4 tablespoons runny honey
25g butter
1.
Place
the cider and cinnamon stick in a small saucepan. Bring to the boil the simmer until
reduced by half. Add the honey and continue to simmer for a further 5 minutes.
Then add the butter, stirring until incorporated, and continue to simmer for a
further 5 minutes.
2.
Strain
to remove the cinnamon. Leave to cool. Pour over the apple fudge dumplings just
before serving.
