Sourdough Apple Dumplings
These Sourdough Apple Dumplings feature large, tender apple slices wrapped in a flaky sourdough pastry made with sourdough discard. Baked with a luscious golden syrup sauce and served warm with a scoop of creamy vanilla ice cream, these dumplings are the perfect comforting dessert for chilly evenings.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Salt
Salted butter
Sourdough discard
Milk of choice
Turbinado sugar
Water
Granulated sugar
Brown sugar
Maple syrup
Cinnamon
Vanilla bean paste or extract
Apples of choice (I used Fuji and Granny Smith)
Why You’ll Love Sourdough Apple Dumplings:
Unique Sourdough Flavor: The sourdough discard adds a subtle tang to the flaky pastry, which perfectly complements the sweetness of the apples and golden syrup sauce, creating a unique flavor profile.
Flaky, Buttery Pastry: Made with sourdough discard, the pastry is wonderfully flaky and buttery, wrapping around the apple slices for a delicious contrast in textures.
Golden Syrup Caramelization: The dumplings are baked in a golden syrup sauce that caramelizes as it bakes, creating a luscious, sweet coating that makes each bite truly irresistible.
Comforting Apple Filling: The large apple slices stay tender yet firm, offering a warm, comforting flavor that’s perfect for fall or any time you’re craving a cozy dessert.
Perfect Use for Sourdough Discard: If you’re looking for a creative way to use up your sourdough discard, these dumplings are an ideal option that transforms the discard into a delectable treat.
Ideal Fall Dessert: With warm apples, sweet caramel-like sauce, and flaky pastry, these dumplings capture all the best flavors of fall, making them the perfect seasonal dessert.
Delicious When Paired with Ice Cream: Served warm with a scoop of vanilla ice cream, these apple dumplings offer a delightful contrast of temperatures and textures, with the cold, creamy ice cream melting over the warm pastry.
Easy to Make Ahead: These dumplings can be assembled ahead of time and baked just before serving, making them a convenient dessert for gatherings or special occasions.
Crowd-Pleasing Dessert: The combination of tender apples, sweet sauce, and flaky sourdough pastry is sure to be a hit with friends and family, making it perfect for holidays or cozy dinner parties.
Homemade Comfort: These dumplings are the ultimate comfort food, featuring simple, wholesome ingredients that come together to create a homemade dessert full of love and warmth.
Tips for Making Sourdough Apple Dumplings:
Use Cold Butter for Flaky Pastry: When making the sourdough pastry, use very cold butter and work quickly to keep it cold. This helps create a flaky, tender texture in the pastry once baked.
Slice Apples Evenly: Cut the apple slices evenly so that they bake at the same rate. Large, uniform slices help ensure the apples are tender but not mushy.
Avoid Overfilling: Wrap the apple slices tightly in the pastry without overfilling..
Make the Golden Syrup Sauce Rich: The golden syrup sauce can be enhanced by adding a touch of cinnamon or nutmeg for extra warmth. Pour the sauce generously over the dumplings before baking to ensure a rich, caramelized finish.
Bake in a Deep Dish: Use a deep baking dish to prevent the golden syrup sauce from spilling over. A deep dish also helps the dumplings absorb the sauce, adding extra flavor and moisture.
Keep an Eye on Baking Time: Bake the dumplings until the pastry is golden brown and crisp, and the apples are tender when pierced with a fork. Avoid over-baking, as this can dry out the pastry.
Serve Warm with Ice Cream: These dumplings are best served warm, straight from the oven. The combination of warm apple dumplings and cold vanilla ice cream is irresistible, creating a contrast in both temperature and texture.
Reheat Leftovers: To reheat leftover dumplings, warm them in the oven at 350°F (175°C) for 10-15 minutes. This helps keep the pastry crisp and ensures the filling is warm.
Use Sourdough Discard for Extra Tang: Using sourdough discard in the pastry gives it a slightly tangy flavor that balances the sweetness of the apples and syrup. Make sure the discard is fresh for the best flavor.
Don’t Roll Pastry Too Thin: Roll out the sourdough pastry to about 1/8-inch thick. If it’s too thin, it may tear during baking, and if it’s too thick, the dough might overpower the filling.
How to Store Sourdough Apple Dumplings:
Room Temperature (Up to 1 Day): Store the sourdough apple dumplings at room temperature in an airtight container for up to 1 day. Make sure they are completely cooled before storing to maintain the texture of the pastry.
Refrigeration (Up to 3 Days): Place the dumplings in an airtight container and store them in the refrigerator for up to 3 days. The flaky pastry will soften slightly, but reheating them can help restore their crispiness.
Freezing Baked Dumplings (Up to 2 Months): You can freeze baked apple dumplings for up to 2 months. Wrap each dumpling individually in plastic wrap and place them in a freezer-safe bag or container. Thaw in the refrigerator overnight and reheat in the oven before serving.
Freezing Unbaked Dumplings: Assemble the apple dumplings without baking, then freeze them on a tray until firm. Transfer the frozen dumplings to a freezer-safe bag. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Reheating for Best Texture: To reheat, place the dumplings in a 350°F (175°C) oven for 10-15 minutes. This helps crisp up the sourdough pastry and warm the apple filling. Avoid using the microwave, as it may make the pastry soggy.
Storing Golden Syrup Sauce Separately: If you have extra golden syrup sauce, store it separately in an airtight container in the refrigerator for up to 1 week. Reheat the sauce gently on the stove or in the microwave before drizzling over the dumplings.
Keep Pastry from Getting Soggy: To prevent the pastry from becoming too soggy, store the dumplings in a container lined with paper towels to absorb excess moisture. This helps maintain their flakiness.
Reheat Before Serving with Ice Cream: When serving, always reheat the dumplings before adding a scoop of vanilla ice cream. The warm dumplings and cold ice cream create a delightful contrast in texture and temperature.
Avoid Storing with Ice Cream: Store the dumplings and ice cream separately. The ice cream should be kept in the freezer until ready to serve, while the dumplings can be reheated just before serving.
Layer with Parchment Paper: If stacking the dumplings in a container, place a layer of parchment paper between each layer to prevent them from sticking together and to help maintain their flaky crust.
FAQs:
Q: Can I make the sourdough pastry dough ahead of time?
A: Yes! You can make the sourdough pastry dough ahead of time. Wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. When ready to use, let it sit at room temperature for 10-15 minutes before rolling it out for easy handling.
Q: Can I freeze the apple dumplings?
A: Absolutely! You can freeze baked or unbaked sourdough apple dumplings. For unbaked dumplings, assemble them and freeze on a tray until firm. Then, transfer them to a freezer-safe container. Thaw them overnight in the refrigerator before baking. Baked dumplings can be frozen, too—just reheat them in the oven to restore their crispiness.
Q: How should I store leftover apple dumplings?
A: Store leftover apple dumplings in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for 10-15 minutes to crisp up the pastry and warm the apple filling before serving.
Q: How do I prevent the pastry from getting soggy?
A: To keep the pastry from getting soggy, allow the dumplings to cool completely before storing, and store them in an airtight container lined with paper towels to absorb any excess moisture. Reheating in the oven also helps restore the crispiness of the pastry.
Q: What kind of apples work best for these dumplings?
A: Firm apples like Granny Smith, Honeycrisp, or Pink Lady are ideal for sourdough apple dumplings. These varieties hold their shape well during baking and offer a nice balance of tartness and sweetness.
Q: How do I serve the dumplings?
A: Sourdough apple dumplings are best served warm, straight from the oven, with a generous scoop of vanilla ice cream on the side. The warm pastry and cold ice cream create a delightful contrast that makes this dessert extra special.
Q: Can I use store-bought pastry instead of homemade sourdough pastry?
A: Yes, you can use store-bought puff pastry if you’re short on time. However, the homemade sourdough pastry adds a unique tangy flavor that perfectly complements the sweet apples and syrup.
Q: How do I know when the dumplings are done baking?
A: The dumplings are done when the pastry is golden brown and the apples are tender when pierced with a fork. The golden syrup sauce should be bubbly, which means the apples have cooked through and absorbed the flavor.
Q: Can I substitute the golden syrup with something else?
A: If you don’t have golden syrup, you can substitute it with a mixture of honey and a bit of water or use maple syrup. Both alternatives will provide a sweet, caramel-like flavor that complements the apples well.
Q: Can I make the golden syrup sauce ahead of time?
A: Yes! You can make the golden syrup sauce ahead of time and store it in an airtight container in the refrigerator for up to 1 week. Reheat it gently on the stove or in the microwave before pouring over the dumplings.
Check out my other fall recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough apple dumplings. Happy baking!
