-
1
Line a baking sheet with parchment paper.
-
2
Peel and core apples.
-
3
Mix together sugar and cinnamon in a small bowl.
-
4
Unwrap one sheet of puff pastry, keeping the other refrigerated until ready to use. Cut pastry sheet into 4 equal squares. Gently roll each square with a rolling pin to roughly 1 1/4 times its original size, just large enough to fully encase one apple. Remove remaining puff pastry from refrigerator and repeat.
-
5
To assemble dumplings, place an apple in the center of a puff pastry square. Sprinkle 2 heaping spoonfuls of the cinnamon sugar over the apple, letting some collect in hollowed core.
-
6
Gently gather the puff pastry around the apple by lifting corners and tucking them into the core. Pinch together any places left open in the pastry so that none of the apple is exposed. Place dumpling on prepared baking sheet. Repeat with remaining apples and puff pastry.
-
7
Once dumplings are assembled, transfer baking sheet to freezer while oven preheats. A short freeze ensures the puff pastry stays in place on apples while baking.
-
8
Preheat oven to 375u00b0F.
-
9
Once oven is preheated, remove baking sheet from freezer. Lightly brush each dumpling with the beaten egg.
-
10
Bake dumplings on middle rack of oven for 35-40 minutes, until pastry is flaky and golden brown and apples are fork-tender.
-
11
Check to see that dumplings are done. Remove from oven or add time as needed.
-
12
Allow to cool 10 minutes before serving.
