As I flipped through the Williams-Sonoma catalogue I got in the mail today, I came across this yum recipe! These look relatively easy to make and sound so tasty. What a great thanksgiving dessert!
MacGregor Mann, sous chef at Amada restaurant in Philadelphia, created these apple dumplings, which make an inspired dessert for autumn gatherings and holiday meals.
Ingredients:
For the dough:
- 2 tsp. fine sea salt
- 2/3 cup ice-cold water
- 5 cups all-purpose flour
- 1/2 tsp. baking powder
- 4 sticks unsalted butter, chilled and cut into cubes
For the apples:
- 4 honeycrisp apples, each 6 to 8 oz.
- 1/4 cup plus 1 Tbs. firmly packed dark brown sugar
- 2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 egg, lightly beaten with 1 tsp. water
- Warmed cream for serving (optional)
- Caramel sauce for serving (optional)
Directions:
To make the dough, in a small bowl, dissolve the salt in the water. In a food processor, pulse together the flour and baking powder until combined. Add the chilled butter pieces and process until the butter resembles the size of small peas. Gradually drizzle in the ice water mixture, pulsing to combine. Remove the dough from the food processor. Divide the dough into 2 balls and flatten each into a disk. Wrap separately with plastic wrap and refrigerate for at least 2 hours or up to overnight.Serves 8.Recipe by Chef MacGregor Mann, Amada, Philadephia.
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