The dessert version of these gourmet dumplings is simply wonderful!
°680 ml (2 3/4 cups) all-purpose flour
°180 ml (3/4 cup) aged cheddar cheese, grated
°330 ml (1 1/3 cups) unsalted butter, cold, cubed
°1/2 tsp. salt
°180 ml sour cream
°1 egg, yolk & white separat
°8 small apples, firm and crisp
°2 tbsp. lemon juice
°125 ml (1/2 cup) brown sugar, packed
°80 ml (1/3 cup) pecans , finely chopped
°2 tbsp. cinnamon
°80 ml (1/3 cup) unsalted butter
°180 ml (3/4 cup) brown sugar, packed
°1 1/2 tsp. vanilla extract
°1/2 tsp. salt
°180 ml 35% cream
Steps to take:
To make the dough, combine the flour, cheddar, butter, and salt in a food processor and process until a lumpy texture is achieved. Combine the sour cream and egg yolk in a mixing bowl. Mix only until the dough is completely homogenous. Using a floured surface, place the dough. Divide the dough into 8 equal halves after shaping it into a ball. Form each ball into a disc and wrap it in plastic wrap separately. Refrigerate for at least 1 hour before serving. The dough will last 3 days in the refrigerator and 1 month in the freezer.
To make the filling, follow these steps: Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Using parchment paper, line a baking sheet. Remove the tops of the apples (about 2.5 cm/1 in.) before slicing the base. After peeling the apples, use an apple corer or a paring knife to remove the cores. Lemon juice is applied to the apples. Combine 80 mL (1/3 cup) brown sugar, nuts, and cinnamon in a mixing bowl. To make a reservation.
Take the dough out of the fridge and knead it. Each disc should be rolled out into a 23 cm (9 in) circular. In the center of each circle, place an apple. Fill the heart that has been emptied with the brown sugar mixture. Brush a little beaten egg white around the edge of the pastry. Form pleats by bringing the edge over the top of the apple. To seal, press with your fingers. Rep with the remaining dough discs.
Place the dumplings on the parchment paper, about 2.5 cm apart (1 in.). Brush with the remaining egg white, then sprinkle with 3 tbsp. brown sugar (45 ml). Using cooking spray, coat a large piece of aluminum foil. With the oil side down, cover the dumplings with this sheet.
Preheat the oven to 350°F and bake the pastry until golden brown, about 35 minutes. 5 minutes before the end of the cooking time, remove the aluminum foil.
To make the caramel sauce, first melt the butter in a small saucepan over medium heat. Brown sugar should be added now. Bring to a gentle boil, stirring frequently. 3 minutes in the oven Stir in the vanilla essence and salt until the mixture is completely dissolved. Remove from the heat and let aside for one minute. Whisk in the cream until the mixture is smooth and homogenous. Drizzle caramel sauce over the dumplings and serve.