Recipe: Apples wrapped in flaky dough are baked in a butterscotch sauce for a decadent dessert.
This recipe offers exact measurements that have been weighed out to the gram so you’ll be sure to get solid results, but do you need to worry yourself with precision? Absolutely not. When apple dumplings were invented long ago in the days of yore, measurements were “a palmful” of this, and “a fat glug” of that. This meant that each family could have its own signature apple dumpling recipe based on the size of their palms, and in a way, the world was better for it.
It’s easy to lose track of time when you’re having so much fun, but remember to work quickly when mixing the dough so the butter doesn’t melt into mush. You need cold butter if you want to end up with warm, flaky, buttery dumplings. Make a game of it; get a stopwatch and see how fast you can go, then try to beat your time the next time you make apple dumplings. Want to have a little grown-up fun? Add a splash or two of booze to your butterscotch when you’re adding the butter.
Once they’re cool enough to be eaten without injury, attack your apple dumplings with the ferocity of a kid on Christmas morning. This recipe makes enough to feed you and five other people,it can feed you six times. Leftover dumplings can be refrigerated for up to four days, so you can eat them for breakfast and dessert for three.
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