Sauce recipe

Apple Dumplings with Manischewitz Caramel Sauce Recipe

1. Place the rack in the center of the oven and preheat to 375F. Line a rimmed baking sheet with parchment paper.

2. Core the apples and keep 1⁄4 inch. bottom piece of each core. Insert into the cores to seal the bottom of the apples. (This will prevent the filling from leaking.)

3. Combine the lemon juice with the brown sugar, 1 tablespoon of butter, cinnamon and 1⁄8 teaspoon of salt in a small bowl.

4. Cut each puff pastry into 4 equal squares. (You will have 8, but you will only need 6. Save the remaining pieces for another use.) Arrange 6 squares 2 ”apart on a prepared sheet.

5. Place 1 apple in the center of each square. Pour the lemon mixture into the hollows of the apples. Gently gather the corners of the dough around the sides of the apples, twisting them to secure them at the top as neatly as possible. Brush everything with egg wash.

6. Bake until pastry is puffed and golden all over, 20-25 min. (Do not cook for more than 25 min, otherwise the apples may collapse inside the dough.) Set aside.

7. Sauce: Place granulated sugar in a medium saucepan over medium heat. Cook, without stirring, for 2 min. Then start stirring with a wooden spoon until the sugar lumps melt and the liquid is an amber color, about 6 min.

8. Add 6 tablespoons of butter and stir thoroughly (it will bubble). Stir until combined, about 1 min, then simmer, without stirring, for an additional 1 min. (If the sauce splits, whisk until it coalesces.)

9. Slowly pour in the cream at room temperature (it will bubble) and stir for 1 min. Then boil, without stirring, for 1 min. Stir in the Manischewitz and 1⁄8 teaspoon of salt and cook for 1 min. Remove from the heat and let cool for 10 minutes. The caramel sauce will thicken as it cools.

9. Serve meatballs with a generous amount of cooled but still hot Manischewitz Caramel Sauce.


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