Puff Pastry Apple Dumplings

Elena Butuc

This recipe was automatically translated from Romanian. View original here

This is my favorite dessert, I'm wondering why I haven't posted it on the site so far - it's a shame not to try it. They are like real aromatic bombs, with a fragile interior and a crisp exterior.

It is perfect to make them with homemade puff pastry, but the store-bought also works - I will prepare a very detailed recipe with the classic puff pastry dough, a real goodness and delicacy.

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Ingredients

Metric US

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Puff pastry

800 g

may need more or less depending on the amount of apples

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Apples

1 kg

amount varies depending on how much you want to make and how much puff pastry you have

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Sugar

100 g

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Cinnamon powder

0.5 tsp

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Egg

1 piece

Step by step

Apples are washed and peeled.

The puff pastry is cut into squares of about 10 cm on the sides - but it all depends on the size of the apple - and an apple is placed on each one.

Sugar and cinnamon are sprinkled in the middle of each apple and next to it. Put more or less depending on how sweet you like.

And now we coat the apples in the dough - one of the corners of the square rises above the apple and sticks well.

Next is the second corner of the square - lift it and glue it over the first.

Then the 3rd corner.

And the last corner of the square, stick well and make sure the apple is closed as well as possible.

If you put too little dough and spread it out, when baking it will break and there will be apple on the dough not apples in the dough - so try to make the squares a little bigger so that there is enough dough to coat the apples.