(upbeat music) - Hey there. My name is Trace Barnett,
better known as The Bitter Socialite.
One of my favorite desserts with apples is apple dumplings.
And we're gonna throw a little bourbon
in there for just some good measure.
So, to start you can either use a store bought pastry
or you can make a pastry of your very own.
You're gonna need one that's for a two pie crust.
If you make your pie crust at home,
go ahead flatten that out in a disk
and put that in the refrigerator for up to thirty minutes
before you start cooking with it.
Go ahead and kinda portion that out.
There's gonna be a little bit of dough left over
and if there's any corrections you need to make
or any additions that you want to make,
you can incorporate that left over dough there.
Take your rolling pin and gently flour that up.
And then you're gonna roll each little portion out.
And your roughly want a square or a circle
that's like six or seven inches in diameter.
That's all gonna be determined by the size of your apples.
You can use any kind of apple you want.
After you got that to square, I like to take one of these
little pastry crimpers and just go ahead
and make that into a nice square.
So, after you've rolled out your dough,
it's time to get to the apples, the most important part.
It's gonna peel the apple. It's also gonna to core it.
And one thing that I love about using this,
is it's gonna spiralize our apple core
and the apple is gonna cook quicker.
As you can see, our little spiralizer created
this perfectly cored area here.
And in that core, we're gonna add one tablespoon of butter.
Here's a mixture of sugar, nutmeg, allspice
and a little bit of cinnamon.
Pour about one tablespoon of that
into the core of your apple.
And then soak those raisins in a little bit
of bourbon, top that core off.
So after you've stuffed your apples, now it's time
to go ahead and layer the pastry around those.
As you can see here, I've taken the apple
and I've put it directly into that dumpling.
And then you just want to start forming
your dough up, just like that.
And then your gonna take it in your hand
and form it almost into a ball.
Go ahead and just make sure
everything is nice and sealed.
So after you've done that, you're gonna transfer that
to a baking dish and be sure your baking dish is large
enough so that there's two or three inches in between
each apple so they don't stick together as they cook.
(upbeat music)
So after you've got your dumplings made, go ahead
and utilize those pastry scraps that we talked about earlier
and use that same crimper and cut out
just the faint outline of a leaf.
Go ahead and add a vein right through the middle
of that to give it a little lifelike texture.
And just go ahead and put that directly onto your
dumpling and then give it one final little dusting
of the sugar, cinnamon, allspice, nutmeg mixture.
And I don't like to waste any so if you don't have enough
scraps to make leaves for all of them, don't worry about it.
Just put it on ones here, there and everywhere
and just top the ones that don't have a leaf
with a little extra sprinkle.
So after we've got our dumplings in the pan,
we're gonna throw together our bourbon brown sugar sauce.
So you're gonna need eight tablespoons of butter
and get those in a hot medium size saucepan.
So once your butter is melted,
you want to add in your brown sugar.
So once your brown sugar is completely dissolved into
the butter, you want to go ahead and add in your bourbon.
Give that a good stir and then
directly stir in some vanilla extract.
Stir that really well to combine and bring that to a boil.
(upbeat music)
So after you've brought your brown sugar bourbon sauce
to a boil, you're gonna reduce the heat to low
and let that simmer for five minutes or so.
Once that has simmered for five minutes,
you wanna turn the heat off, take one spoonful
and pour it directly over your apple dumpling.
Alright, so after you have your sauce spooned over
all your dumplings, you want to pop that
in a four hundred and twenty five degree oven
for roughly thirty five to forty minutes.
Whenever the apples are tender
and the pastries really nice and golden brown,
that's gonna be perfect and signal that they're done.
So these are fresh out of the oven
and we can tell they're perfectly done
because the pastry is perfectly browned and crisp.
Our bourbon brown sugar sauce has caramelized
and has a really deep golden color.
My favorite way to serve these apple dumplings is
with of course a dollop of ice cream.
(upbeat music)
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