‹ Michigan Apple Recipes

Topsy-Turvy Salted Caramel Apple Dumplings

Michigan apples and pecans are encased in flaky phyllo, and finished with a sweet and salty glaze to complete this elegant dessert.

Recommended Apple Varieties: 

Empire, Gala, Ida Red, Jonagold, Jonathan, or McIntosh.

INGREDIENTS:
  • 1 8-ounce roll of phyllo dough, thawed
  •  1 cup butter, melted
  • 5 cups tart apples, peeled, cored, chopped
  •  1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • ¼ cup pecans, chopped
  • ¼ cup dark corn syrup
  • 1/3 cup brown sugar
  • ¼ cup butter, melted
  • 1 teaspoon sea salt
  • Spray Oil or butter

     

 SERVING SIZE:

6 dumplings

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Spray sides and bottom of 6 count large muffin pan.
  3. Combine apples, sugar, flour, cinnamon and nutmeg in a large saucepan.
  4. Cook apples over medium heat for about 15 minutes until tender. (Apples should be slightly crunchy.)
  5. Add lemon juice and remove from heat.
  6. In a separate bowl, combine pecans, corn syrup, brown sugar and butter. Pour mixture into bottom of muffin pan, dividing mixture evenly between all 6 cups.
  7. Unroll phyllo and cut in half so you have two 4 ½” by 7” sections.
  8. Remove a single sheet and brush with butter. Repeat with another sheet and place on top of first sheet, crisscrossing sheet. Repeat until you have 6 layers.
  9. Press into muffin cup on top of pecan mixture.
  10. Pour apple mixture into opening and cover with overhanging phyllo dough, brushing with butter after each fold.
  11. Brush top with butter. Repeat with remaining muffin cups.
  12. Place muffin pan on a cookie sheet and bake for 30 to 35 minutes at 350 degrees.
  13. Remove from oven and allow dumplings to cool for 5 minutes.
  14. Invert dumplings onto serving plate. Sprinkle with salt and serve warm.