Queenie's Apple Strudel Dumplings
Author: 
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 4 dumplings
 
You can substitute any apple you prefer, and you can use plain granulated sugar in place of vanilla sugar. If you don't want to add Biscoff cookies, just replace with an equal amount of breadcrumbs or shortbread cookies. If you use smaller apples, then adjust cooking time accordingly.
Ingredients
  • ⅛ cup golden raisins
  • ⅛ cup dried cranberries
  • 2 tablespoons apple cider
  • 4 medium to large Granny Smith apples, cored and peeled
  • ⅛ cup bread crumbs
  • ⅛ cup (about 2 cookies) Biscoff cookies, crushed finely
  • 1 teaspoon lemon juice
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 10 to 12 tablespoons (141 to 170 grams) unsalted butter, melted
  • about ½ cup vanilla sugar
  • about 20 sheets of phyllo dough, thawed
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a small skillet or saucepan, combine the raisins and cranberries with the apple cider and bring to a simmer. Let simmer for about 30 seconds, then cover, remove from heat, and set aside.
  3. In a medium bowl, thoroughly combine the breadcrumbs, cookies, lemon juice, cinnamon, salt, one tablespoon of the butter, and ¼ cup of the sugar. Roll each apple in the mixture to get a light coating on them. Set the apples aside in a 9x13-inch baking dish.
  4. Stir the raisin mixture into the remaining breadcrumb mixture until thoroughly combined.
  5. Stuff the core of each apple with the raisin mixture, packing them tightly. There should be just the right amount for the four apples. Set aside in the baking dish while you prepare the phyllo.
  6. On a sheet of parchment paper, place one sheet of phyllo in the center. Generously coat the top with melted butter. Sprinkle with one teaspoon of sugar. Repeat this process with four more sheets of phyllo on top, totaling a stack of five sheets (per apple). (See blog post for any helpful tips and advice.)
  7. Trim the phyllo to a square shape, place an apple, top-side down, in the center of the dough, and wrap the apple gently, but tightly. Turn the apple over so it is seam-side down, and return to the baking dish. Brush with melted butter, and sprinkle with sugar. Garnish as desired. Repeat with remaining apples.
  8. Bake for 25 minutes, until pastry is turning golden brown, remove from oven, and cover loosely with aluminum foil. Return to the oven and bake for another 25 minutes, until dough is deep golden brown and apples are cooked through.
Recipe by Bakingdom at http://bakingdom.com/2017/03/apple-strudel-dumplings.html