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.