Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 small firm apples (about 2 lb total), peeled and cored
- 1 box (2 sheets) frozen puff pastry, thawed
- 3 tbsp unsalted butter, softened (for filling)
- 3 tbsp packed light brown sugar (for filling)
- 1 tsp ground cinnamon (for filling)
- 1 tbsp lemon juice
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 tbsp unsalted butter (for syrup)
- 1½ cups water
- 1½ tsp ground cinnamon (for syrup)
- 1 tsp pure vanilla extract
- Pinch of fine sea salt
- 1 egg + 1 tbsp water (egg wash)
Do This
- 1. Heat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- 2. Simmer granulated sugar, brown sugar, water, butter, cinnamon, and salt for 5 minutes; stir in vanilla.
- 3. Peel and core apples; toss with lemon juice. Mix softened butter, brown sugar, and cinnamon into a paste.
- 4. Roll puff pastry into two 12-inch squares; cut each into 3 equal rectangles (6 total).
- 5. Place an apple on each pastry piece; fill cores with cinnamon-sugar butter. Wrap pastry up and around apples, sealing well.
- 6. Arrange dumplings in dish, brush with egg wash, and pour warm cinnamon syrup around (not over) dumplings.
- 7. Bake 45–55 minutes until pastry is deep golden and apples are very soft. Spoon syrup over and serve warm with ice cream or cream.
Why You’ll Love This Recipe
- Whole apples bake until they collapse into a jammy, cinnamon-perfumed center wrapped in crisp, flaky pastry.
- The buttery cinnamon syrup thickens into a glossy sauce that begs to be spooned over ice cream.
- Uses store-bought puff pastry for impressive results with minimal fuss.
- Perfect make-ahead dessert for cozy dinners, holidays, and family gatherings.
Grocery List
- Produce: 6 small baking apples (Granny Smith, Honeycrisp, Braeburn, or similar), 1 lemon
- Dairy: Unsalted butter, 1 egg, optional vanilla ice cream or heavy cream for serving
- Pantry: Frozen puff pastry (2 sheets), granulated sugar, light brown sugar, ground cinnamon, pure vanilla extract, fine sea salt
Full Ingredients
For the Dumplings
- 6 small firm apples (about 2 lb / 900 g total), such as Granny Smith, Honeycrisp, Braeburn, or Pink Lady
- 1 tbsp lemon juice
- 1 box frozen puff pastry (2 sheets, about 17 oz / 480 g), thawed but still cold
- All-purpose flour, for rolling
For the Cinnamon-Sugar Apple Filling
- 3 tbsp unsalted butter, softened
- 3 tbsp packed light brown sugar
- 1 tsp ground cinnamon
- Pinch of fine sea salt
- Optional: 2–3 tbsp finely chopped pecans or walnuts, or raisins, to stuff into the cores
For the Cinnamon Syrup
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) packed light brown sugar
- 4 tbsp (55 g) unsalted butter
- 1½ cups (360 ml) water
- 1½ tsp ground cinnamon
- Pinch of fine sea salt
- 1 tsp pure vanilla extract
For Finishing
- 1 large egg
- 1 tbsp water
- Optional for serving: vanilla ice cream, softly whipped cream, or pouring cream
Step-by-Step Instructions
Step 1: Prep the oven and baking dish
Preheat your oven to 375°F (190°C) with a rack in the center. Lightly butter a 9×13-inch (23×33 cm) baking dish or similar-sized deep baking pan. This helps prevent sticking and encourages the syrup to bubble up around the dumplings without burning.
Remove the puff pastry from the fridge or freezer packaging. If frozen, let it sit at room temperature just until it is pliable enough to unfold without cracking (usually 10–15 minutes). Keep it cool; warm pastry becomes sticky and harder to work with.
Step 2: Make the warm cinnamon syrup
In a medium saucepan, combine the granulated sugar, brown sugar, butter, water, ground cinnamon, and salt. Set the pan over medium heat and cook, stirring occasionally, until the butter is melted and the sugars have mostly dissolved.
Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring once or twice. You are not trying to make caramel; just dissolve the sugar and let the flavors meld. Remove the pan from heat and stir in the vanilla extract. Set the syrup aside to cool slightly while you prepare the apples and pastry.
Step 3: Prepare the apples and cinnamon filling
Peel the 6 apples completely, then use an apple corer (or a small paring knife) to remove the cores, leaving the apples intact with a neat tunnel through the center. Try not to cut all the way through the bottom; if you do, it is fine, but the filling may seep out a bit more.
Place the peeled apples in a large bowl and toss with the lemon juice to prevent browning.
In a small bowl, mix together the softened butter, brown sugar, cinnamon, and salt until you have a soft paste. If using chopped nuts or raisins, keep them nearby. You will use this mixture to stuff and flavor the centers of the apples.
Step 4: Roll and cut the puff pastry
Lightly flour your work surface. Unfold one sheet of puff pastry and gently roll it into roughly a 12×12-inch (30×30 cm) square, smoothing out the seams. Use a sharp knife or pizza cutter to cut the sheet into 3 equal rectangles. Repeat with the second sheet so you have 6 rectangles total, one for each apple.
If at any point the pastry becomes very soft or sticky, transfer the pieces to a baking sheet and place them in the fridge for 5–10 minutes to firm up. Cool pastry will puff and flake better in the oven.
Step 5: Fill and wrap the apples
Place one pastry rectangle in front of you, with a short side facing you. Set an apple upright in the center. Use a small spoon or your fingers to press some of the cinnamon-sugar butter into the hollow core of the apple, packing it down gently. If using nuts or raisins, tuck a spoonful into the center as well. Repeat for each apple, dividing the filling evenly.
To wrap, bring the corners of the pastry up around the apple like a little bundle, overlapping the edges to completely enclose the fruit. Pinch and press the seams firmly to seal, trimming any thick excess if needed and using it to patch any thin spots. You can twist the excess at the top to create a small “stem” or fold it flat for a smooth top.
Arrange the wrapped dumplings seam-side up in the prepared baking dish, leaving a bit of space between them so the syrup can flow around each one.
Step 6: Add syrup, egg wash, and bake
In a small bowl, whisk together the egg and 1 tbsp water to make an egg wash. Brush the tops and exposed sides of the pastry with a thin, even layer. This will give your dumplings a deep golden, shiny finish.
Carefully pour the warm cinnamon syrup into the baking dish around the dumplings, avoiding the tops as much as possible so they can brown nicely. The syrup should come about 1/3–1/2 of the way up the sides of the dumplings.
Transfer the dish to the oven and bake for 45–55 minutes, or until the pastry is deeply golden and crisp, the syrup is bubbling thickly, and a skewer slides into the apples with almost no resistance. Smaller apples may be done closer to 40–45 minutes; larger ones can take up to 60 minutes.
Step 7: Rest, sauce, and serve
Remove the baking dish from the oven and let the dumplings rest for 10–15 minutes. During this time the syrup will thicken slightly and cling beautifully to the pastry.
To serve, use a large spoon or spatula to lift each dumpling into a shallow bowl or onto a dessert plate. Spoon plenty of the warm cinnamon syrup from the pan over and around each dumpling. Serve as is, or add a scoop of vanilla ice cream or a drizzle of pouring cream or whipped cream for extra richness.
These dumplings are at their very best warm from the oven, when the apples are soft and jammy, the pastry is crisp, and the syrup is glossy and fragrant.
Pro Tips
- Choose the right apples: Firm baking varieties like Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape while becoming tender. Softer apples may disintegrate too much.
- Keep the pastry cold: Work quickly and chill the wrapped dumplings for 10 minutes before baking if your kitchen is warm. Cold puff pastry puffs higher and flakes better.
- Seal thoroughly: Press seams firmly and patch any thin spots. This keeps the buttery cinnamon filling mostly inside the apple instead of leaking out into the pan.
- Control browning: If the tops of the dumplings are browning too quickly before the apples are soft, tent the dish loosely with foil for the last 10–15 minutes.
- Thicker syrup: For an extra-thick sauce, simmer the syrup 3–5 minutes longer before pouring into the dish, or spoon some over the dumplings halfway through baking.
Variations
- Maple-bourbon twist: Replace ½ cup of the water in the syrup with pure maple syrup and add 1–2 tbsp bourbon after removing the syrup from the heat.
- Nutty streusel center: Mix 3 tbsp chopped pecans or walnuts and 1–2 tbsp oats into the cinnamon-sugar butter filling for a crunchy surprise inside each apple.
- Caramel-apple dumplings: Instead of the butter-sugar filling, tuck 2–3 soft caramel candies into the core of each apple, then proceed as directed.
Storage & Make-Ahead
Leftover apple dumplings keep well. Let them cool completely, then cover the baking dish tightly or transfer dumplings and syrup to an airtight container. Refrigerate for up to 3 days.
Reheat individual portions in the microwave (about 45–60 seconds) or rewarm several dumplings together in a 325°F (165°C) oven for 15–20 minutes, loosely covered with foil, until heated through and the syrup is bubbly.
For make-ahead prep, you can assemble the unbaked wrapped apples (without syrup), place them on a parchment-lined tray, cover tightly, and refrigerate for up to 24 hours. When ready to bake, prepare the syrup, arrange the chilled dumplings in the dish, pour the syrup around them, and bake as directed (add 5–10 extra minutes if starting from very cold).
You can also freeze unbaked wrapped dumplings on a tray until solid, then pack into a freezer bag for up to 2 months. Bake from frozen, adding the syrup as directed and increasing baking time by 10–15 minutes as needed.
Nutrition (per serving)
Approximate values per dumpling (including syrup, without ice cream): about 540 calories; 8 g fat (4.5 g saturated); 92 g carbohydrates; 4 g fiber; 56 g sugars; 7 g protein; 260 mg sodium. Values will vary depending on the specific puff pastry and apples used, as well as any optional add-ins and accompaniments.
