Ingredient: white & bown sugar

Part of the enjoyment of writing these blog stories and recipes is the research process. I find it fascinating to learn about the different cultures through their recipes. With some, you have to dig deep to retrieve the authentic recipe or process. Many recipes, as I know from my own family heritage, only exist in memory. These recipes are priceless pieces of family traditions. Each having a history and story of it’s own making them unique and special.

Whenever I feel inspired to create a new recipe, I try to learn everything I can about it’s history and the way it is traditionally made, then I set out on my own. It’s not that I think I can do it better, but rather just personalizing it to our taste.

Fruit dumplings were most popular in England and Central Europe. As people crossed the ocean, they carried with them the recipes for the foods they knew and loved. As time passed they experimented more with the flavors of fruit dumplings. The dough evolved from flour and potatoes to the pastry dough we know today.

I have made this BAKED STONE FRUIT DUMPLING  recipe with either my own homemade pastry or frozen puff pastry. We found them real good either way.

Print Recipe

Baked Fruit Dumplings

Adding a scoop of ice cream makes this an irresistible dessert.

Votes: 2
Rating: 3
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Course

dessert

Cuisine

American, European, German

Servings

Dumplings MetricUS Imperial

Ingredients

Dumpling

• 1/2 cup sugar
• 3 Tbsp dry bread crumbs,
• 1/4 tsp cinnamon If you are using just apples, increase the cinnamon if preferred
• dash of nutmeg
• 450 grams frozen puff pastry, thawed
• 1 egg, beaten
• 3 cups fresh fruit combo 3 apricots, 2 red plums & 1 peach or nectarine, unpeeled, diced into 1/4" pieces

Streusel

• 1/3 cup pecans, toasted & chopped
• 1/3 cup brown sugar, packed
• 1/3 cup flour
• 2 Tbsp PLUS 1 1/2 tsp butter, melted

Caramel Sauce

• 2 tsp flour
• 1/2 cup water
• 1/3 cup EACH white & bown sugar
• 3 Tbsp butter,
• dash of salt

Course dessert Cuisine American, European, German Servings Dumplings MetricUS Imperial Ingredients Dumpling 1/2 cup sugar 3 Tbsp dry bread crumbs, 1/4 tsp cinnamon If you are using just apples, increase the cinnamon if preferred dash of nutmeg 450 grams frozen puff pastry, thawed 1 egg, beaten 3 cups fresh fruit combo 3 apricots, 2 red plums & 1 peach or nectarine, unpeeled, diced into 1/4" pieces Streusel 1/3 cup pecans, toasted & chopped 1/3 cup brown sugar, packed 1/3 cup flour 2 Tbsp PLUS 1 1/2 tsp butter, melted Caramel Sauce 2 tsp flour 1/2 cup water 1/3 cup EACH white & bown sugar 3 Tbsp butter, dash of salt

Votes: 2 Rating: 3 You: Rate this recipe!

Instructions

Dumplings

1. In a small bowl, combine sugar, bread crumbs, cinnamon & nutmeg. On a lightly floured surface, roll pastry into two 12-inch squares. Cut each sheet into nine 4-inch squares. Brush squares with egg. Place 1 tsp sugar mixture in the center of each square; top with 2 Tbsp chopped fruit of your choice & 1 more tsp sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Place on greased baking sheets.

Streusel

1. In a small bowl, combine streusel ingredients. Brush remaining egg over dumplings; press streusel over tops. Bake at 375 F. for 14-18 minutes or until golden brown. Place pans on wire racks & allow to cool about 10 minutes before serving.

Caramel Sauce

1. While dumplings are baking, combine flour & water in a small saucepan beating until smooth. Add the sugars, butter & salt. Bring to a boil; cook & stir until smooth & blended. If serving immediately, place dumpling on serving plate & pour sauce over top.
2. 

Recipe Notes

• These versatile dumplings can also be made with tart apples or mixed berries.