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If you love eating apples and sliced cheese, this is be perfect for snack or with a glass of wine.
½ cup packed brown sugar
½ cup chopped pecans
1 tablespoon granulated sugar
2 cups all-purpose flour
3 ounces white cheddar cheese, shredded (2 cups)
½ cup butter, cut into cubes
6 to 8 tablespoons cold water
2 medium Granny Smith or Jonathan apples, peeled, cored and chopped (about 2 cups)
3 tablespoons apricot preserves
Combine the brown sugar and pecans; set aside.
Put flour, ½ cup of the cheddar cheese, granulated sugar, and ¼ teaspoon salt in a food processor and mix with one on/off pulse. Add the butter. Process until the mixtures resembles small peas. Slowly add enough water, while the processor is running, to turn the mixture into a ball. Gently knead until smooth. (This can be done without a food processor.)
Preheat an oven to 400 degrees F.
Divide the dough into 8 pieces. Roll the dough on a lightly floured surface into an 8-inch circle.
Place 3 tablespoons cheddar cheese and ¼ cup chopped apple in the center of the dough circle. Sprinkle with 1 tablespoon nut mixture, and brush the edges with water.
Wrap the dough edges around the apples and cheese and press together to seal. Place on parchment-lined baking sheets, sealed sides up.
Bake for 20-25 minutes, or until pastry is light golden brown. Spoon some apricot preserves on top of each dumpling. Cool 20 minutes. Serve warm. Makes about 8 servings.