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Pennsylvania Dutch Apple Dumplings

Pennsylvania Dutch apple dumplings are baked whole apples wrapped in tender pastry, then simmered in a cinnamon-brown sugar syrup. Expect golden pastry and tender apples with syrup pooling in a greased 9x13 dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pastry
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 0.67 cup cold shortening or butter
  • 5 tbsp ice water Use 5–6 tbsp as needed.
Filling
  • 6 small whole apples, peeled and cored
  • 6 tbsp brown sugar
  • 3 tsp cinnamon
  • 3 tbsp unsalted butter, divided into 6 pieces
Syrup
  • 1 cup water
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 2 tbsp unsalted butter
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 saucepan

Method
 

Prep
  1. Preheat the oven to 375F and grease a 9x13 baking dish so the dumplings release easily.
Make pastry
  1. Combine the all-purpose flour and salt, then cut in the cold shortening or butter until the mixture looks crumbly.
  2. Add ice water a spoonful at a time until the dough comes together, then divide it into 6 portions.
  3. Roll each portion into a circle large enough to wrap one apple.
Assemble and fill
  1. Place an apple on each pastry circle, then fill the core cavity with 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and a pat of butter.
  2. Wrap the pastry around each apple and pinch the edges to seal, then place the dumplings in the prepared baking dish.
Make syrup and bake
  1. Combine the water, granulated sugar, brown sugar, unsalted butter, and cinnamon in a saucepan and bring to a boil.
  2. Pour the hot syrup around the dumplings so it pools in the dish and partially surrounds each apple.
  3. Bake at 375F for 40-45 minutes until the pastry is golden and the apples are tender, with syrup bubbling around the edges.

Notes

For the easiest sealing, keep the pastry cold and pinch firmly at the seams so the syrup can’t leak out. Refrigerate leftovers in an airtight container up to 3 days; rewarm in the oven or microwave with a spoonful of syrup. Freezing is not recommended because the pastry texture softens after thawing. For a lighter option, use butter instead of shortening and reduce sugar slightly if you prefer a less sweet syrup.