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© Meredith Corporation. All rights reserved. Used with permission.
(12 servings, 1 dumpling & 2 Tbsp. sauce each)
To prepare sauce: Bring cider (or juice) to a boil in a large saucepan. Boil, watching carefully and stirring occasionally to keep bubbles down, until reduced to about 2 cups, 30 to 40 minutes. Combine cornstarch and water in a small bowl until smooth; whisk the cornstarch mixture into the boiling syrup. Return to a boil. Reduce heat and simmer, whisking frequently, until thickened, 2 to 4 minutes more. Remove from heat and cover to keep warm.
To prepare dumplings: Preheat oven to 350°F.
Combine raisins, brown sugar and apple pie spice in a medium bowl. Peel, halve and core apples. Place cut-side up on a clean work surface; spoon a little of the raisin mixture into the center of each apple half. Sprinkle any remaining sugar mix over the apples.
Combine butter and oil in a small bowl; set aside 2 tablespoons in another small bowl. Combine granulated sugar and cinnamon in a third small bowl. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a piece of wax paper and then a barely damp kitchen towel to prevent them from drying out.
Lay out one sheet of phyllo on a clean, dry surface. Using a pastry brush, lightly brush the sheet with butter mixture from the first bowl, then lightly sprinkle with cinnamon sugar. Repeat, layering on 3 more sheets of phyllo; coat and sprinkle the top sheet too. Cut the phyllo stack in half crosswise. Place a stuffed apple half in the middle of each stack. Gather the sides of the phyllo together, pinching the corners, to enclose the apple. Transfer the dumplings to a large rimmed baking sheet. Repeat with the remaining phyllo and apples to make 12 dumplings al together. Brush them with the reserved 2 tablespoons of butter mixture.
Bake the dumplings until the phyllo is golden brown and crisp, 35 to 40 minutes. Let stand at least 10 minutes and up to 30 minutes. Reheat the sauce, if desired. Serve the dumplings with the sauce.