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Devon apple dumplings


Makes: 6
timePrep time: 25 mins
timeTotal time:
Devon apple dumplings
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole

Makes: 6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
593Kcal
Fat
29gr
Saturates
18gr
Carbs
74gr
Sugars
36gr
Fibre
6gr
Protein
7gr
Salt
0.7gr

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 50g butter, finely diced
  • 50g demerara sugar
  • 50g raisins
  • ½ tsp ground cinnamon
  • 6 medium Bramley apples (each about 200g)
  • 500g ready-made shortcrust pastry
  • flour for dusting
  • 1 egg white, lightly beaten
  • 6 tsp caster sugar
  • cream or custard, to serve

Step by step

Get ahead
The apples can be prepared and chilled in the fridge for 24 hours before baking.
  1. Mix the butter, sugar, raisins and cinnamon in a small bowl. Peel the apples, then remove the core from each with a corer or a teaspoon, leaving the apple whole.
  2. Preheat the oven to 200°C, fan 180°C, gas 6. Put a baking tray in the oven to heat.
  3. Remove the shortcrust pastry from the fridge and cut in half, then cut each piece into 3 equal rectangles. Flatten each piece with your hand and shape roughly into a circle shape, then roll out thinly on a work surface lightly dusted with flour until it forms a rough circle large enough to wrap completely around an apple (about 20cm in diameter). Place one apple in the centre of one piece of pastry and spoon a little of the butter and sugar mixture inside the apple (where the core used to be), packing it in tightly. Brush the edges of the pastry with a pastry brush slightly wet with water, then gather the pastry up over the apple, pleating the pastry all the way around to enclose it, pinching the pastry tightly together at the top. The pastry will be quite thick at the top, so pinch off a little – enough to roll thinly into a leaf – and set aside. Repeat with all the apples.
  4. Gather the pastry trimmings together and roll out thinly then cut out 6 small oval leaf shapes, score with the back of a knife, brush the back of each with a damp pastry brush and place one leaf on each apple.
  5. Brush the apples with the egg white, sprinkle with sugar; put on the hot baking tray. Bake for 30 minutes until golden and the apples are tender. Serve hot with cream or custard.

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