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Lightened-Up Apple Dumplings
2 h 5 m
“This old-school, comforting dessert will remind you of something your grandmother might make. Although the dough is healthier, thanks to whole-wheat flour, the pastry still comes out flaky and tender like a traditional dough would. The apples are the perfect texture and melt in your mouth, and the cream-yogurt mixture is the element that completes this dessert. Be sure to buy smaller apples; a bag of snacking apples—like the ones you would buy for your kids—are the perfect size for this recipe.”
1 cup (about 4 ounces) white whole-wheat flour, plus more for work surface
2 tablespoons granulated sugar
¾ teaspoon kosher salt
3 tablespoons vegetable shortening, cubed
1 tablespoon canola oil
5 to 7 tablespoons ice cold water, as needed
¼ cup raisins
3 tablespoons granulated sugar
1 tablespoon honey
1 teaspoon ground cinnamon
6 small (4 ounces each) tart apples (such as Granny Smith), peeled and cored
1 tablespoon tap water
1 large egg, lightly beaten
3 tablespoons heavy whipping cream
3 tablespoons vanilla low-fat Greek yogurt
1Prepare the dough: Pulse flour, sugar and salt in a food processor until fully combined, 6 to 8 times. Add shortening; pulse until mixture resembles small pea-size crumbles, 6 to 8 times. Add oil and ice cold water, 1 tablespoon at a time, pulsing until a loose dough forms, 6 to 8 times. Transfer to a dry work surface; shape into a 5- x 7-inch flat rectangle. Wrap with plastic wrap; refrigerate 1 hour.
2Preheat oven to 350°F. Stir together raisins, sugar, honey and cinnamon in a small bowl. Set aside.
3Unwrap dough and cut into six equal pieces. Roll each dough piece into a 5- to 6-inch square on a lightly floured work surface. Place one apple in the center of each square. Fill apple cores evenly with raisin mixture. Working with one square at a time, pull sides of dough up and over apple to wrap apple completely; pinch dough together at the top, brushing with tap water to seal. Press dough gently against the apple to help adhere and, if needed, to repair any holes in dough.
4Brush dumplings evenly with beaten egg. Arrange dumplings in an ungreased 13- x 9-inch baking dish. Bake in preheated oven until pastry is golden and apples are tender, 35 to 40 minutes.
5Whisk whipping cream vigorously by hand in a cold metal bowl until stiff peaks form, about 1 minute. (Alternatively, beat with an electric mixer on high speed until stiff peaks form, 30 to 40 seconds.) Fold in yogurt. Serve dumplings topped with a dollop of whipped cream mixture.