CookEat Recipe
Polish Currant-Stuffed Apple Dumplings
Whole currant-filled apples wrapped in butter pastry and baked, with a separately prepared wine sauce.
Method
Steps
Step 1
Rub cold butter into flour, sugar and salt; add enough cold water to bind. Gather into a disk, chill 30 minutes, then divide and roll to the shape required by the specific dish.
Step 2
For the proposed wine sauce, simmer wine and sugar uncovered for 8–10 minutes until reduced by roughly one-third and lightly syrupy; remove from heat and whisk in butter and lemon. Serve a little warm sauce alongside the dessert.
Step 3
Heat oven to 190 °C and butter a baking dish. Fill each peeled, cored apple with currants, sugar, cinnamon and lemon zest.
Step 4
Divide chilled rich pastry into four, wrap each apple and seal underneath. Set in the dish and bake 35–45 minutes until pastry is golden and apples tender.
Step 5
Serve each warm dumpling with the proposed wine sauce alongside.
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