Baked Apple Almond Dumpling

ingredients	preparation
454g 37g Sugar 2g 1g 2g Cornstarch	Peel apples completely, removing all skins and stems. Halve apples across the middle, creating both a top and bottom piece. Remove the core, being careful not to go thru the bottom of the apple. Using a melon baller or a spoon carve out the interior of the apple Keep the small interior pieces aside. In a small bowl combine white sugar, cinnamon and cornstarch together. Rub the apple cups with the cinnamon sugar mixture. Add the small pieces to the remaining cinnamon sugar mixture.

ingredients

preparation

Peel apples completely, removing all skins and stems. Halve apples across the middle, creating both a top and bottom piece.
Remove the core, being careful not to go thru the bottom of the apple. Using a melon baller or a spoon carve out the interior of the apple
Keep the small interior pieces aside. In a small bowl combine white sugar, cinnamon and cornstarch together. Rub the apple cups with the cinnamon sugar mixture. Add the small pieces to the remaining cinnamon sugar mixture.

ingredients	preparation
227g Nut Pastes - Almond Paste - 45# pail 108g 80g Confectioners Sugar 3g 2g Vanilla 18g Egg yolk	Cream Almond paste, cream cheese, salt and confectioners sugar together Add Egg yolk and vanilla; mix until just combined Set aside

ingredients

preparation

ingredients	preparation
30g egg white 2	1. Lay out puff pastry on a lightly floured surface. With a rolling pin, spread out puff pastry to make a sheet measuring roughly 9x14 inches. Using the round top of a saucepan (ideally 7-8 inches in diameter), cut 2 circles of pastry out of each sheet

Place apples in the center of the puff pastry circles, add the apple pieces on the bottom of the apple cup and then the almond paste filling over the top. Sprinkle some granulated almonds over the top of the filling.
Apply a light wash of the egg white to the rim of the pastry and fold toward the center over the apple, making sure to bring together the edges. Use your hands to shape the dumpling. Use the scraps of the puff pastry to make a braid and a bow, to decorate each dumpling.
Once shaped apply a light coat of egg white wash over the entire 4 dumplings. With a paring knife cut a vent at the top of the dumpling.
Bake for 18-22 minutes in a preheated oven at 400 degrees (200C) or until the pastry is golden brown and the filling is bubbling.
Serve hot with Vanilla ice cream or whipped cream.

Recipe