DUTCH APPLE DUMPLINGS

Total time: 2 hours

Storage: Refrigerate leftovers in a lidded container for up to 1 week or freeze for up to 2 months. Defrost completely in the refrigerator.

To reheat: Microwave in 1-minute increments until they’re as hot as you’d like them to be.

FOR THE DUMPLINGS

Generous 3 ¾ cups (475 grams) all-purpose flour, plus more for rolling out dough

1 tablespoon baking powder ½ teaspoon fine salt

2 ½ sticks (10 ounces/283 grams) cold unsalted butter

1 cup (240 milliliters) whole milk

6 medium-large baking apples, such as Honeycrisp or Granny Smith

cup (73 grams) packed light brown sugar

1 tablespoon ground cinnamon

FOR THE BUTTERSCOTCH SAUCE

2 cups (440 grams) packed light brown sugar

2 ½ cups (600 milliliters) water ½ teaspoon fine salt

1 ½ sticks (6 ounces/170 grams) unsalted butter

Heavy cream, for serving

Make the dumpling dough: Ina large bowl, whisk together the flour, baking powder and salt. Cut the cold butter into quarters lengthwise, then cut into small cubes and add to the dry ingredients, tossing them until they are evenly coated. Press the butter pieces between your thumbs and forefingers into small, flat pieces. Add the milk, and mix gently with a silicone spatula or wooden spoon until a shaggy, soft dough forms. It shouldn’t look too wet, but it shouldn’t have large clumps of bonedry ingredients either.

Line a large, rimmed baking sheet with a piece of plastic wrap and transfer the dough on top, patting it into a 1-inch-thick rectangle. Wrap well and refrigerate while you make the butterscotch, about 10 minutes.

Make the butterscotch syrup: In a medium saucepan over high heat, whisk together the 2 cups of brown sugar, the water and salt. Bring to a boil, stirring occasionally to dissolve the sugar, then reduce the heat so the liquid is at a simmer and cook for 5 minutes. Remove from the heat and stir in the butter until fully melted and the syrup is smooth. Pour into a 9-by-13-inch baking pan and set aside.

Peel and core the apples. About halfway through prepping the apples, remove the dough from the refrigerator and let it soften on the counter, about 5 minutes.

Assemble and bake the dumplings: Lightly flour your work surface and roll out the dough into a large rectangle about 1⁄8-inch thick. Cut the dough once horizontally and twice vertically into six square pieces. (It’s OK if they’re not perfect. The size of the rectangle will depend on the size of your apples.)

Place an apple in the center of each dough square. Mix the 1⁄3 cup of brown sugar and the cinnamon together in a small bowl and sprinkle into the hollowed apple. Wrap the apples fully in the pastry, pinching off pieces of dough to patch holes as needed, then briefly roll in your hands while applying a bit of pressure to smooth them out. Transfer to the freezer to firm up the dough, about 10 minutes.

Position a rack in the middle of the oven and preheat to 375 degrees.

Arrange the apples in the butterscotch syrup in the pan and bake for 45 to 55 minutes, or until you can easily pierce into the dough-encased apple. (Place a large, rimmed baking sheet on the rack beneath the apple dumplings to catch any drips.)

Remove from the oven and let cool for at least 15 minutes in the pan. Then, using a large spoon, scoop an apple and some of the sauce into each bowl and serve warm, with cold cream for pouring on top.

6 servings

Nutrition information per serving (1 dumpling with ¼ cup sauce):

Calories: 1,012; total fat: 53 g; saturated fat: 33 g; cholesterol: 138 mg; sodium: 524 mg; carbohydrates: 132 g; dietary fiber: 7 g; sugar: 64 g; protein: 11 g