Dumplings With Medjool Dates And Maple Sauce

Recipe Ingredients

		Date Butter
9		Medjool dates - (6 oz) - pitted, chopped (large)
		= (or other dates)
6 tablespoons	90ml	Unsalted butter - room temperature
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
1 teaspoon	5ml	Cinnamon
		Pastry Dough
3 3/4 cups	234g / 8.3oz	Flour
1 1/2 tablespoons	22ml	Sugar
1 1/2 teaspoons	7.5ml	Coarse salt
1 1/2 cups	297g / 10oz	Cold unsalted butter - cut in bits
9 tablespoons	135ml	Ice water - (to 12)
		Apple Dumplings
		Pastry Dough - (listed above)
		Flour - for rolling
4		Granny Smith apples - (7-oz ea) - peeled, and
		Halved lengthwise
		Date Butter - (listed above)
1		Egg yolk
1 tablespoon	15ml	Whipping cream
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Cinnamon
		Maple Sauce
1 cup	237ml	Water
1		Cinnamon stick
3/4 cup	120g / 4.2oz	Brown sugar - (packed)
2 teaspoons	10ml	Cornstarch
1/4 cup	82g / 2.9oz	Pure maple syrup
1 tablespoon	15ml	Cold unsalted butter

Recipe Instructions

For the Date Butter: Combine the dates, butter, brown sugar and cinnamon in a food processor or mixer. Process until smooth. Remove the date butter to a small bowl and refrigerate until somewhat firm.

For the Pastry Dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to mix. Add the cold butter all at once and pulse a few times until the butter and flour form crumbs. Start adding ice water, a tablespoon at a time, pulsing each time. Use as much water as needed for the dough to hold together when a clump is gently pressed between your fingers. The dough will be quite loose in the processor. Dump the dough out onto a large piece of plastic wrap. Gather the dough together using the plastic wrap and force it into a flattened round. Chill the dough an hour or longer before rolling out.

For the Apple Dumplings: Heat the oven to 400 degrees. Set out a small bowl of water and a pastry brush. Divide the pastry dough in half. On a lightly floured surface, roll out half the dough about 1/8-inch thick into a rough square shape. Trim the dough to make a 12-inch square; set the trimmings aside. Cut the square into 4 (6-inch) squares. Take each square and make a cut from each corner halfway to the center of the square. Repeat with the second half of the dough. You will have 8 (6-inch) squares.

Use a melon baller to remove the core of each apple half. Fill the cavity of each apple half with a mound of the Date Butter. Place each apple half, core-side down, on the center of a dough square. Brush the corners of the dough lightly with water. Fold each corner into the center and press together to seal. Place the dumplings on a parchment-lined baking sheet.

Reroll the pastry trimmings, if you'd like, and cut out 8 leaves using a small knife or cutter. Place one on each dumpling, fixing it on with a brush dipped in a little water. Beat the egg yolk lightly with the cream. Brush each dumpling with egg wash. In another small bowl, mix the sugar and cinnamon and sprinkle 1 or 2 teaspoons on each dumpling.

Bake the dumplings until the pastry is golden and the apples feel tender when pierced with a knife, about 25 minutes; rotate the baking sheet halfway through. Place the dumplings on plates and spoon warm Maple Sauce over and around them.

For the Maple Sauce: Bring the water and cinnamon stick to a boil in a small saucepan over high heat. Combine the brown sugar and the cornstarch in a small bowl and add to the boiling water. Lower the heat and simmer, whisking occasionally until slightly thickened, about 5 minutes. Remove from the heat and add the syrup and butter, stirring until the butter melts. Remove the cinnamon stick before serving. Serve warm.

This recipe yields 8 servings.

Each serving: 875 calories; 463 mg. sodium; 149 mg. cholesterol; 47 grams fat; 28 grams saturated fat; 113 grams carbohydrates; 7 grams protein; 6.29 grams fiber.

Source:
The Los Angeles Times, 10-23-2002

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