Cranberry-Glazed Apple Dumplings

Enjoy this berry-glazed apple dumpling recipe baked using Pillsbury® refrigerated pie crusts.

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  • prep time 20 min
  • total time 2 hr 15 min
  • ingredients 8
  • servings 4
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on package
4
medium baking apples, peeled, cored
2
tablespoons cream cheese
2
tablespoons sweetened dried cranberries
1
tablespoon sugar
1/4
teaspoon ground cinnamon
1 1/2
cups raspberry-cranberry juice drink
2/3
cup sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Remove crust from pouch; place on work surface. With kitchen scissors or knife, cut crust into 8 wedges.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake 35 to 45 minutes or until apples are almost tender and crust is deep golden brown.
  • 6 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.
  • 1 Heat oven to 400°F. Remove crust from pouch; place on work surface. With kitchen scissors or knife, cut crust into 8 wedges.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake 35 to 45 minutes or until apples are almost tender and crust is deep golden brown.
  • 6 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
15mg
15%;
Sodium
290mg
290%;
Total Carbohydrate
100g
100%
(Dietary Fiber
2g
2%
  Sugars
68g
68%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
35%;
Calcium
2%;
Iron
0%;
Exchanges:
1 Starch; 1 Fruit; 4 1/2 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 Fat;
Carbohydrate Choices:
6 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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