Looking for a delicious dessert recipe? Then check out these berry-glazed apple dumplings that are baked using Pillsbury® refrigerated pie crusts.
box Pillsbury™ refrigerated pie crusts, softened as directed on package
medium baking apples, peeled, cored
tablespoons cream cheese
tablespoons sweetened dried cranberries
teaspoon ground cinnamon
cups raspberry-cranberry juice drink
Heat oven to 400°F. Remove crust from pouch; place on work surface. With kitchen scissors or knife, cut crust into 8 wedges.
For each dumpling, place 2 crust wedges together at points, overlapping points about 1/2 inch; press to seal. Center 1 apple on overlapped points. Spoon about 1/2 tablespoon each of the cream cheese and cranberries into center of each apple.
In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle each apple with 1/4 teaspoon sugar-cinnamon mixture. (Reserve remaining mixture.) Make 1 cut in each crust wedge from apple to edge to make 4 strips per apple. Separate strips enough to space evenly around apple. Bring strips up around apple, overlapping and sealing at top. Place wrapped apples in ungreased 8-inch square (2-quart) glass baking dish.
In 1-quart saucepan, mix juice drink and 2/3 cup sugar. Heat to boiling, stirring well to dissolve sugar. Pour over wrapped apples in baking dish. Sprinkle apples with remaining sugar-cinnamon mixture.
Bake 35 to 45 minutes or until apples are almost tender and crust is deep golden brown.
Spoon sauce mixture from baking dish over each apple; bake 5 to 10 minutes longer or until apples are fork-tender. Cool at least 1 hour before serving. Serve sauce over dumplings.
It's easy to double this recipe to make eight dumplings. Use both of the refrigerated pie crusts from a 15-ounce box, and double the remaining ingredients. Bake the dumplings in a 12x8-inch (2-quart) glass baking dish.
Cover and refrigerate any leftover dumplings. To reheat, microwave each dumpling on High for 10 to 15 seconds.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.