Traverse City Record-Eagle


November 15, 2010

Local food makes quintessential Thanksgiving



Thaw puff pastry squares (or substitute your favorite pie dough). Wash, dry and core apples. Place 1 T. crumbs in the middle of a square. Place cored apple on top of crumbs.

Fill center of apple with dried cherries. Sprinkle with cinnamon sugar.

Put 1 T. Sticky Bun Smear on top of cherries in center of apple. Brush puff pastry with egg wash. Gently pull corners of puff pastry square up to cover apple.

Secure puff pastry with toothpicks so that it won't slide off while baking. Brush exposed puff pastry with egg wash and sprinkle with sugar crystals.

Bake at 350° for 50-60 minutes, until nicely browned. Serve warm, preferably with freshly whipped cream. Makes 12 dumplings.

Cinnamon Sugar

7 T. white sugar

7 T. brown sugar

2 t. cinnamon

Combine all ingredients. Store tightly covered until ready to use. Makes enough for 12 dumplings.

Sticky Bun Smear

½ c. brown sugar

7 T. unsalted butter

¼ t. salt

¼ t. cinnamon

¼ t. cardamom

¼ c. honey

1 t. vanilla extract

Cream butter and brown sugar together.

Add remaning ingredients and blend well.

Store in refrigerator but bring to room temperature before using. Makes enough for 12 dumplings.

-- Bob Korten, Crescent Bakery,

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