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Streusel Stuffed Baked Apple Dumpling
Streusel Stuffed Baked Apple Dumpling
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Sweet Apple Dumplings with a warm, buttery streusel wrapped in a flakey puff pastry and served over a pool of caramel.  Serve warm with ice cream.

Prep time
Bake/Cook time
0:30 to 0:35
4 servings
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Streusel Stuffed Baked Apple Dumpling
Light Brown Sugar
Prep time :
Bake/Cook time :
0:30 to 0:35
Yield :
4 servings


  • 1/4 cup quick-cook oats
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • Optional: 1/4 cup sweetened coconut flakes
  • 1/3 cup walnut pieces or nuts of choice
  • 1/2 cup (1 stick) cold butter, shredded or cubed
  • 4 Granny Smith apples
  • 1 store bought puff pastry, thawed
  • 1 egg


  1. In a small mixing bowl, stir together first 7 ingredients through walnuts.
  2. Using a pastry cutter, cut in butter and set aside.
  3. Core apples and using a sharp knife, cut around the opening to increase the size of the hole slightly to make more room for the streusel.
  4. Roll out 1 puff pastry sheet to make a 14x14 inch square.  Cut into 7x7 inch squares by cutting directly down the middle of each side.
  5. Place one apple upside down in each square and fill with streusel packing tightly.
  6. In a small bowl, crack and beat egg slightly and brush about a 1 inch border along the edges of each square.
  7. Starting with one apple, begin by pulling each corner, going in a clockwise or counter-clockwise motion, to the top of the apple and covering the streusel and opening tucking the corners in as you go.
  8. To make decorations, cut leaves from extra puff pastry sheet and score down the middle with a knife.  Brush and secure leaf with egg wash.
  9. Place on a baking sheet and refrigerate for 15 minutes.
  10. Brush the entire pastry with beaten egg and sprinkle with sugar.
  11. Cook 10 minutes at 425°F.  Reduce temp to 375°F and cook an additional 30-35 minutes.
  12. Serve warm over a pool of caramel with ice cream if desired.


Recipe developed for Imperial Sugar by Christy Landry @myinvisiblecrwn.

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