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Apple Dumplings & Brandy Sauce Recipe

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This recipe for Apple Dumplings & Brandy Sauce, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Land O' Lakes
Added: Tuesday, September 23, 2008


Dumplings Ingredients:

2 cups all-purpose flour
teaspoon salt
cup cold butter
2/3 cup sour cream
1/3 cup sugar
1/3 cup chopped pecans
2 tablespoons butter, softened
6 medium tart cooking apples, cored, peeled

Sauce Ingredients:

cup firmly packed brown sugar
cup heavy whipping cream
2 tablespoons butter
1 tablespoon brandy**

Heat oven to 400 F. Combine flour and salt in medium bowl; cut in cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.

Roll dough into 19x12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.

Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15x10x1-inch jelly-roll pan, seam-side down.

Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.

Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings..

Personal Notes:
Personal Notes:
**Substitute 1 teaspoon brandy extract.




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