Even though I couldn't find frozen spiced apples, I really liked this recipe. I used canned apple pie filling and added pumpkin pie spice and extra cinnamon. I also baked the pecans inside the dumpling instead of sprinkling them on top. This was an easy recipe that looked really elegant and kids would love. It was so easy.
Anne's Quick Apple Dumpling Bundles
More From Southern Living
Total: 40 Minutes
- 1/2 cup chopped pecans
- 1/2 (15-oz.) package refrigerated piecrusts
- 1 (12-oz.) package frozen spiced apples, thawed
- 1 egg white, lightly beaten
- 1 (12-oz.) jar caramel topping, warmed
- 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 6 minutes or until toasted and fragrant. Remove from oven; increase oven temperature to 425°.
- 2. Unroll piecrust on a lightly floured surface. Cut piecrust into fourths. Divide apples among each fourth, placing in center. Pull corners together over apples, pinching edges to seal. Place on a lightly greased aluminum foil-lined baking sheet; brush with egg white, and sprinkle with sugar.
- 3. Bake at 425° for 20 to 22 minutes or until golden. Serve apple bundles with caramel topping. Sprinkle with pecans.
- Note: We tested with Stouffer's Harvest Apples and Smucker's Caramel Flavored Topping.
Toasting pecans deepens their natural buttery sweetness. Keep them on-hand by refrigerating shelled pecans (toasted or untoasted) in an airtight container for up to three months or freeze up to six months.
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