INGREDIENTS (for 4 generous dumplings)
CRUST:
2 cups all purpose (or Andina if you can find it) flour
1/2 tsp. salt
1/3 cup very cold butter chopped in small pieces
1/4 cup coconut oil (solid from fridge) in small pieces
1/3 cup very cold white wine
FILLING:
2 large or 4 small unpeeled organically grown apples
2 tbsp. lemon juice
1/4 cup coconut or brown sugar
1 tsp. cinnamon
optional: a few blueberries or a handful of raisins and/or a walnut half
powdered sugar for dusting
PROCEDURE
1. For the crust whisk (or sift) together the flour and salt.
2. Cut in (or rub in) quickly the fats to form a crumbly mixture (don’t over work).
3. Now pour over the cold wine and quickly mix with a fork until mixture comes together in a ball.
4. Press together slightly and wrap in cling film. Chill a few minutes in the fridge.
5. For the filling core the unpeeled apples. Cut the larger ones horizontally in half.
6. Sprinkle the apples with lemon juice and set aside. Cut the dough into 4 pieces.
7. Roll each piece into a thin circle on a lightly floured surface. Centre each with the prepared apple.
8. Sprinkle each apple with the cinnamon/sugar mixture. Dot with butter. Add berries if desired.
9. Wrap each apple with the crust “envelope style” and bake them on a cookie sheet at 180deg C (375deg F) for about half an hour or until golden. If you wish you can brush them with a little cream or milk and a sprinkling of sugar before placing the dumplings in the oven. When done let them cool for 10-15 minutes on the pan.
TO SERVE
Let the dumplings cool on a plate. They are delicious warm sprinkled with powdered sugar.
Crust dough rolled out
Finished apple dumplings
Prepared apple halves
