John Myers
Baked Apple Dumplings with Cranberries
The perfect baked apple dumplings with cranberries recipe with a picture and simple step-by-step instructions.
- 100 g Soft butter
- 80 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 2 tsp Cinnamon
- 4 Pc. Apples
- 1 Pc. Squeezed lemons
- 100 g Ground rusks
- 2 Pc. Eggs
- 150 g Biscuit crumbs
- 1 l Fat for deep-frying
- 250 g Cranberries from the glass
- 5 Pc. Chocolate flakes
- 5 Pc. Mint leaves
- Powdered sugar
- Beat the softened butter with sugar and vanilla sugar in a bowl until frothy and stir in a pinch of salt and cinnamon each.
- Peel and quarter the apples and cut out the cores. Cut the pulp into small cubes and drizzle with the juice of a lemon. Mix with the ground rusks and stir into the buttercream.
- Cover and chill the apple butter mixture for 30 minutes.
- Shape the dough into dumplings the size of table tennis balls.
- Next, whisk 2 eggs and pull the dumplings through the eggs first and then turn them twice in the biscuit crumbs
- Heat the deep-frying oil to approx. 180 degrees, fry the dumplings in portions until golden brown and briefly drain on kitchen paper.
- Dust the dumplings with powdered sugar and serve in portions with the cranberries. The dish is decorated with a mint leaf and chocolate flakes.
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