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Best Easy Salted Caramel Apple Dumplings Recipe

Salted Caramel Apple Dumplings - featured image
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A lighter, more intentional take on classic apple dumplings, featuring tender Granny Smith apples wrapped in flaky puff pastry and drenched in a rich, salted caramel sauce. This quick and easy dessert delivers all the cozy comfort of the original without the sugar coma.

Ingredients

Scale
  • 2 medium Granny Smith apples (firm and tart; they hold their shape best during baking)
  • 1 sheet puff pastry (all-butter preferred, like Dufour or Trader Joe’s brand), thawed according to package directions
  • 2 tablespoons unsalted butter, melted (for brushing the pastry)
  • 1 tablespoon granulated sugar (for sprinkling on the pastry)
  • 1/2 teaspoon ground cinnamon (mixed with the sugar)
  • 1/2 cup packed light brown sugar (for the caramel sauce)
  • 1/4 cup unsalted butter, cut into pieces (for the caramel sauce)
  • 1/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 1 teaspoon vanilla extract (pure, not imitation)
  • 1/2 teaspoon flaky sea salt (like Maldon)
  • Vanilla ice cream or Greek yogurt for serving (optional)
  • Extra flaky sea salt for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Peel the apples. Using a small melon baller or teaspoon, core the apples from the top, being careful not to go all the way through the bottom, leaving about a 1/2-inch base intact.
  3. On a lightly floured surface, roll out the thawed puff pastry sheet just a little to smooth out the creases. Cut the sheet into four equal squares, roughly 5×5 inches each.
  4. Place one apple in the center of each pastry square. Bring the four corners of the pastry up and over the apple, pinching the seams together at the top to seal. Place each wrapped apple on the prepared baking sheet, seam side down.
  5. In a small bowl, mix the 1 tablespoon of sugar with the 1/2 teaspoon of cinnamon. Brush each dumpling with the melted butter, then sprinkle generously with the cinnamon sugar mixture.
  6. In a small saucepan over medium heat, combine the brown sugar and 1/4 cup of butter. Stir constantly until the butter is melted and the mixture is smooth and bubbling, about 2-3 minutes. Slowly pour in the heavy cream, whisking continuously. Let it cook for another minute until it thickens slightly. Remove from heat and stir in the vanilla extract and 1/2 teaspoon of flaky sea salt.
  7. Pour the warm salted caramel sauce over and around the dumplings on the baking sheet. Bake for 25-30 minutes, or until the pastry is puffed and deep golden brown and the apples are tender when pierced with a fork.
  8. Let the dumplings cool on the baking sheet for 5 minutes. Serve warm, spooning extra caramel from the pan over the top. Add a scoop of vanilla ice cream or Greek yogurt and a sprinkle of flaky sea salt if desired.

Notes

For best results, use firm, tart apples like Granny Smith. Avoid Red Delicious or Gala as they turn mushy. If pastry browns too quickly, tent with foil for the last 10 minutes. The caramel sauce can be made while dumplings bake. Leftover dumplings keep in the fridge for up to 3 days; reheat in a 350°F oven for 10 minutes.

Nutrition

Keywords: apple dumplings, salted caramel, easy dessert, fall dessert, puff pastry apples, baked apples, comfort food

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