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 the 225 g pastry butter into flour, the 45 g pastry sugar and salt; add enough cold water to bind.
Step 2
Gather into a disk, chill 30 minutes, then divide and roll to the shape required by the specific dish.
Step 3
For the proposed wine sauce, simmer wine and the 35 g sauce sugar uncovered for 8–10 minutes until reduced by roughly one-third and lightly syrupy; remove from heat and whisk in the 10 g sauce butter and lemon. Serve a little warm sauce alongside the dessert.
Step 4
Heat oven to 190 °C and grease a baking dish with the 15 g dish butter. Fill each peeled, cored apple with currants, the 40 g filling sugar, cinnamon and lemon zest.
Step 5
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 6
Serve each warm dumpling with the proposed wine sauce alongside.
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