Apple dumplings were one of my favorite desserts as a kid. My aunt and I would beg my Mom to make them and she would always agree to it if we peeled the apples and cored them. So while we were working on the apples, she was making the dough and the syrup.
I had make them twice after becoming vegan and now I know what my Mother meant when she said she’d do it if we helped. It’s simple, but it feels like a lot of work/mess to do for 6-10 people. And then everyone would devour it and there would be nothing left. So I figure if I’m going to do it, I’ll make sure to make it even fancier with a cream cheese center. I mean why not? If I’m already going to commit to making apple dumplings, then why not add in a quick step and have a creamy center?
You can use this recipe with or without the cream center. It will be the same recipe and it will cook the same way.
Apple Dumplings with Cream Cheese Center
- 2 cups all-purpose flour or whole wheat flour
- 1 teaspoon salt
- 2/3 cup plus 2 tablespoons earth balance, cold
- 4 to 5 tablespoons cold water
- 6 medium apples – I like to use Granny Smith since it’s a harder and not as sweet
- 2 1/2 cups packed brown sugar
- 1 1/3 cups water
- 1 tbsp cinnamon
- 1 tsp nutmeg CREAM CASHEW CHEESE
- 1 tub Kite Hill Almond Milk Cream Cheese OR
- 1 1/2 cups raw cashews, soaked overnight
- 1 tbsp Apple Cider Vinegar (ACV)
- 1 tsp lemon juice
- CREAM CHEESE
- If you are making your own cream cheese, blend together the soaked cashews, ACV, and lemon juice. Put in a bowl, cover, and put on the counter overnight. APPLE DUMPLINGS
- Preheat oven to 425 degrees F.
- Grease a 9×13 pan and set aside.
- Make the sauce. In a small sauce pan, heat up the brown sugar, 1 1/3 cups water, cinnamon and nutmeg. Let simmer on low while you make and prepare the rest.
- Get the apple prepared. Peel and core the six apples. Make sure all the seeds are out of the center.
- Make the crust. The butter and the water must be cold. Mix together the flour and salt. Add in the earth balance butter. You can use a food processor or use two knives to cut into the flour. Mix until the butter is distributed. Add in the water a tbsp at a time. I put ice in a small cup of water and spoon in the water until there is enough to form a dough. Roll out on a floured surface to make it about 1/4 in thick. Cut into 6 rectangles.
- Take an apple and put it in the center of one of the pieces of dough, spoon in the cream cheese to fill the middle of the apple. Take the dough and slowly cover the apple. You can push the crust up and around the apple to make sure it’s covered. Place it in the 9×13 pan. Continue with the rest.
- Once the apples are covered, take the sauce to spoon over top. There will be leftover sauce for plating. Put in the oven uncovered for 40 minutes.
- Let rest for 10 minutes. Serve with extra sauce and ice cream if desired.