These gourmet dumplings in dessert version are truly exquisite!
* Ingredients :
°680 ml (2 3/4 cups) all-purpose flour
°180 ml (3/4 cup) aged cheddar cheese, grated
°330 ml (1 1/3 cups) unsalted butter, cold, cubed
°1/2 tsp. salt
°180 ml sour cream
°1 egg, yolk & white separat
°8 small apples, firm and crisp
°2 tbsp. lemon juice
°125 ml (1/2 cup) brown sugar, packed
°80 ml (1/3 cup) pecans , finely chopped
°2 tbsp. cinnamon
°80 ml (1/3 cup) unsalted butter
°180 ml (3/4 cup) brown sugar, packed
°1 1/2 tsp. vanilla extract
°1/2 tsp. salt
°180 ml 35% cream
* Steps :
For the preparation of the dough: in a food processor, mix the flour, the cheddar, the butter and the salt until obtaining a dough with a lumpy texture. Add sour cream and egg yolk. Mix until the dough is homogeneous, nothing more. Placing on floured surface. Shape the dough into a ball, then divide into 8 equal parts. Shape each ball into a disc shape and wrap individually in plastic wrap. Refrigerate for at least 1 hour. The dough will keep in the refrigerator for 3 days, or in the freezer for 1 month.
To prepare the filling: preheat the oven to 220°C (425°F). Cover a baking sheet with parchment paper. Cut the tops off the apples (about 2.5 cm/1 in.), then slice the base. Peel the apples, then remove the cores with an apple corer or paring knife. Brushing apples with lemon juice. Mix 80 ml (1/3 cup) of brown sugar with the pecans and cinnamon. To book.
Take the dough out of the refrigerator. Roll out each disc into a 23 cm (9 in) circle. Place an apple in the center of each circle. Fill the emptied heart with the brown sugar mixture. Brush the edge of the pastry with a little beaten egg white. Bring the edge over the top of the apple, forming pleats. Press with fingers to seal. Repeat with rest of dough discs.
Arrange the dumplings on the parchment paper, spacing them about 2.5 cm (1 in.). Brush with remaining egg white, then sprinkle with 3 Tbsp. (45 ml) brown sugar. Spray a large sheet of aluminum foil with cooking spray. Cover the dumplings with this sheet, oil side down.
Bake in the middle of the oven until the pastry is golden brown, about 35 minutes. Remove the aluminum foil 5 minutes before the end of cooking.
For the preparation of the caramel sauce: in a small saucepan, melt the butter over medium heat. Add brown sugar. Bring to a light boil, stirring occasionally. Cook 3 minutes. Add the vanilla extract and salt, stirring until the mixture is dissolved. Remove from heat and let stand 1 minute. Add the cream, whisking until the preparation is homogeneous. Place dumplings on plates and drizzle with caramel sauce.