Brioche and Puff

Apple Dumplings


8 oz. Brown Sugar

4 oz. Sugar

2 Tbsp. Cinnamon, ground

1 tsp. Nutmeg, ground

1 Vie de France Puff Pastry Sheet 

4 cups Water

2 cups Lemon Juice

6 Apples, Granny Smith

2 Tbsp. Butter

3 oz. Raisins, optional

2 oz. Egg Wash


MIX: In a large bowl, mix brown sugar, sugar, cinnamon and nutmeg. Set aside.

THAW: Thaw puff pastry at room temperature for 15 minutes, or in the refrigerator for 2-3 hours. Once thawed, keep refrigerated until ready to use.

PREPARE: Combine water and lemon juice in a large bowl. Peel and core apples, leaving them whole, and place in lemon water bath. On a floured surface, roll out the puff pastry sheet to approximately 16″ x 12″. Divide the sheet into 6 equal squares.

In a large saucepan (or deep skillet), melt butter over medium heat. Roll each apple into the cinnamon sugar mixture until evenly coated. Place each apple, right-side-up, in saucepan. Cook apples on medium heat, covered, for 20 minutes.

Remove apples from saucepan. Save remaining juice. Place cooked apple right-side-up, in the center of each puff pastry square. Pour cinnamon sugar mixture (dry) and 3 oz. raisins (if desired) in the center of the apple, filling it. Pour remaining cinnamon juice over the top (divide remaining juice between the 6 dumplings).

Wrap the sides of the pastry up around the apple, gathering at the top. Twist pastry at top of apple two times. Place on a sheet pan lined with parchment paper.

EGG WASH: Apply egg wash on dumplings.

BAKE: Bake in a preheated convection oven at 350° F for 18-22 minutes. Dumplings are finished when they reach a deep golden brown.