- 1 (17 1/2 ounce) package frozen puff pastry, thawed
- 1 cup white sugar
- 3/8 cup dry breadcrumbs
- 3 tablespoons ground cinnamon
- 1 pinch ground nutmeg
- 1 egg, beaten
- 4 granny smith apples, peeled, cored and halved
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 2/3 cup chopped toasted pecans
- 2/3 cup packed brown sugar
- 2/3 cup all-purpose flour
5 tablespoons melted butter
Preheat oven to 425°F. Lightly grease a baking sheet.
Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
3In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
4Brush a pastry square with beaten egg.
5Place 1 tablespoon bread crumb mixture in center.
6Place one apple half, core side down, over bread crumbs.
7Top with another tablespoon of mixture.
8Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
9Brush each dumpling with beaten egg.
10Top with Pecan Streusel.
11Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and continue baking 25 minutes more, until lightly browned.
12Drizzle with icing.
13Let cool completely at room temperature.
14PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.
15To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.