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SHARRON MITCHELL
Apple dumplings with raisins
It becomes old-fashioned cozy with these classic apple balls filled with raisins.
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Ingredients
Directions
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Let the butter puff pastry thaw. Peal the apples. Soak the raisins for 10 minutes in a bowl with hot water.
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Preheat the oven to 200 ° C.
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With the apple drill, put the clock houses out of the apples. Make the cavities slightly larger. Rub the apples with the lemon juice.
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Drain the raisins in a sieve and pat dry with kitchen paper. Mix them with the sugar and cinnamon.
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Place the slices of puff pastry on the work surface and roll them out with a rolling pin so that they become slightly larger.
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Put a knob of butter in the middle. Put the apples with the top down.
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Fill the cavities of the apples with the raisin mixture and press it well. Place a knob of butter on the filling.
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Fold the dough upwards along the apples. Moisten the edges with a little water and press the dough.
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Place the apple balls with the closing edge down on a baking sheet covered with parchment paper.
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Split the egg and beat the egg yolk. Brush the top of the bread roll with the egg and sprinkle the sugar over it.
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Put the baking sheet in the middle of the oven and bake the bread rolls in 25 min. Golden brown and done. Let them cool down on a rack until lukewarm.
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Nutrition
375Calories
Sodium0% DV1.145mg
Fat28% DV18g
Protein8% DV4g
Carbs17% DV51g
Fiber20% DV5g
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