Apple and mascarpone dumplings

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I had gathered the ingredients for this dish prior to the snow because, I had planned on making these during the snow. Something about snow always makes me want to have something sweet and warm. A pastry or a cookie but when I saw the mascarpone on sale, I knew it had to be. Unfortunately, we lost power from Wednesday - Saturday and I had no use of my oven. By the time we got it back, the snow was pretty well melted by then. No worries, these tasted just as good without snow.

I think you could play around with these a lot, try half and apple instead of a quarter, different spices & cheeses, and I'm looking forward to replacing the apple with a peach in the summer. Eat alone or top with another dollop of mascarpone and let the warm pastry melt it, a serving of ice cream or fresh cream would do as well.  

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Recipe (Makes 8 dumplings)

Apples - 2, I used a sweet small, pink-fleshed apple

Mascarpone - About 1/3 a container (5-6 TB) 

Sugar - scant 1/2 cup

Flour - 1TB

Cinnamon - 1tsp

Cloves - 1/4tsp

Vanilla extract - 3/4tsp

Anise extract - 1/2tsp (optional or try almond) 

Pastry ingredients

Flour - about 11/4cup (I used a heaped 1cup) (I used all purp but pastry might have been better) 

Sugar - a tablespoon or two - just a small fingerful

Salt - a small pinch

Butter - 1 stick very cold cold. If you can leave this is the freezer awhile, even better. 

Water - ice cold water in a two cup measuring pyrex

Egg wash - beat together an egg white mixed with a splash of cream or milk. 

Fill a two cup measuring pyrex (or do this in a bowl) with ice and water. We want this to sit, let the ice start to melt, to get very cold water. The key to good pastry is not letting the butter melt until it is in the oven. Shift together the flour, sugar, & salt for the pastry. Cut your butter into smallish cubes. Toss in the flower and work in with your finger tips. You want the mixture to look coarse but about the sizes of peas; work quickly. Now you will start adding in the ice water (strained from the ice). Add the water slowly, mixing the water/flour together as you go. You want to keep adding water until the mixture just comes together. You don't want it too wet and sticky. You should be able to press it into a ball - it is ok if there are some dry spots. Form into a ball and wrap in plastic. Place in your fridge for half an hour at least. It will keep in the fridge for a day or two.

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Preheat your oven to 350 degrees and grease a baking sheet. Toss together the sugar, 1TB flour, cinnamon, & cloves. Place your marscapone in a small bowl and beat in (with the back of a spoon) the extracts. Slice you apples into quarters. Hollowing out a little bowl in the center of each apple wedge, to hold the mascarpone. Toss each wedge into the sugar/spice mixture - flipping to coat. Then take a generous teaspoon of the mascarpone/extract mixture and place into the shallow bowl on the apple wedge. Adding more mascarpone if there is leftover after all 8 wedges. 

Take out your pastry dough and cut into 8 wedges. Working quickly, roll the wedge into a ball and roll into a disc on a floured surface. You want the size to be just big enough to wrap around an apple quarter. Mine were just a bit smaller than the size of my hand. Place a apple quarter with mascarpone on the dough disc, facing down. Sprinkling with more of the sugar/spice mixture and then wrap the pastry up, kind of like a burrito. Repeat with all 8. Place, spacing evenly, on a baking sheet. Brush on eggwash, top with more sugar/spice mixture or course sugar and bake until golden - about 30 minutes. 

Serve and top with more mascarpone, cream, or ice cream. 

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