Apple Dumplings:  The Perfect Fall Dessert 

Ingredients:

For the Pate Brisee (Pastry dough)

3 3/4 cups unbleached all-purpose flour, plus more for work surface

1 1/2 teaspoons kosher salt

5 teaspoons granulated sugar

3 sticks cold unsalted butter, cut into cubes

3/4 cup ice water

For the Apples

6 firm, tart apples (such as Rome or Honey Crisp) with stems peeled and cored from the bottom. Select small apples so each apple is an individual serving.

Apple filling:

1/4 cup light- or dark-brown sugar

1 teaspoon ground cinnamon

4 tablespoons unsalted butter, room temperature

6 tablespoons raisins

Zest of 1 lemon, cut into very thin strips

1 large egg yolk

1 tablespoon heavy cream

Directions

    Step 1

    Make the pate brisee: Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse crumbs with some pea-size pieces remaining. Drizzle with ice water and pulse until mixture holds together when pinched. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not over-process.

    Step 2

    Divide dough into thirds. Transfer to 3 pieces of plastic wrap; knead once or twice. Form into squares and wrap in plastic. Refrigerate at least 1 hour and up to overnight, or freeze up to 3 months; thaw overnight in refrigerator before using.

    Step 3

    On a lightly floured surface, roll each square of dough into an 8-by-14-inch rectangle. Then cut into round or square shapes to cover the apple. Cut some leaves or flowers to use as decorations. Use the back of a knife to make the vein markings on the leaves. Keep the pastry chilled and covered with plastic wrap, on parchment-lined baking sheets, until ready to use.

    Step 4

For the apples: Preheat oven to 350 degrees. 

Peel apples without removing stems. Working from bottom of each apple, use an apple corer to remove core to within about 3/4 inch from the top. 

To remove any remaining seeds, use a 1/4 teaspoon spoon as a scraping tool 

Mix together sugar and cinnamon. Add butter, raisins, zest; stir until thoroughly incorporated. 

Divide mixture evenly between the cavities of apples.

 Place an apple onto the center of each pastry triangle. 

Whisk together egg yolk and cream.

 Brush edges of pastry with egg wash. 

Bring edges of pastry together and pinch or press to seal, leaving stems exposed. 

Garnish dumplings, as desired, with leaves moistened with egg wash to adhere. 

Return dumplings to parchment-lined baking sheet. 

Mix together egg yolk and cream. Lightly brush dumplings with egg wash then dust with sugar for a sugar glaze on the pastry when cooked. Chill until firm if pastry is to soft, Reserve egg wash.

Preheat oven to 400 degrees. 

Brush dumplings again with egg wash and dust lightly with sugar, and bake until nicely browned, 35-45 minutes. The apple should be tender when pierced with a knife near the stem.

Let cool slightly before serving.

Serve with whipped cream, or ice cream and berries. A cookie makes a nice touch.