Calzone alla napoletana

I'm going to keep this post short, because my not-so-dream job has been keeping me busy, I'm prepping for a trip to New Orleans for my fifth wedding this year, and, best of all, my dad is in town for the week (!!!) having arrived last Saturday. And what better lunch for your dad after a 9 hour flight across the ocean with nothing but airplane food than a homemade, fresh out of the oven, calzone alla napoletana?!

A little background here -- the calzone hails from Naples, where it can also be fried instead of baked, in which case it is called pizza fritta (or panzerotto if you're in Puglia). The word calzone translates to "pant leg," in Italian -- appetizing, isn't it? -- which may be tied to the fact that calzone comes from the word calza, or stocking, something you can fill, much like how the calzone is filled with ingredients. Other theories say that the word calzone comes from the Latin word calceus which means "shoe," perhaps referring to the shape of the calzone, which I suppose could be interpreted as shoe-shaped. Had I been part of the Calzone Naming Committee way back in the day, I would've suggested something nicer and a bit more straightforward -- mezzaluna, for the blatant the half-moon shape?! -- but what's done is done, I suppose.

Putting aside shoes and pant legs and curious etymology, today's recipe is for a calzone filled with mild creamy ricotta and equally mild but gooey fior di latte, both of which both balance and complement the sharp saltiness of the Parmesan and the spicy heat of the salame, all of which is tucked in to a golden brown, perfectly chewy, nicely fluffy, crescent of dough. Its just as good as it sounds, and if you're deterred by the whole making-a-calzone-from-scratch thing, never fear! The dough comes together in no time, just a bit of mixing and kneading, at which point you leave it to rise for two hours, allowing you free time to - watch Netflix! paint your toenails! get a coffee! - that kind of thing. After the dough has risen, its just a matter of stirring together the filling ingredients, assembling the calzoni, and baking them for half an hour. If you're eating on Italian time -- i.e, around 8:30 -- and feeling a little more ambitious than usual, I'd say that these are even doable as a weeknight dinner, no joke. 

A couple of notes: If you can't find fior di latte where you are, mozzarella (the cows milk kind, not mozzarella di bufala) would be a good substitute. You can use Pecorino instead of the Parmesan if you'd like, and can substitute prosciutto for the salame. I used salame piccante (spicy salami) which gave the filling a nice kick. Note that this makes two very large calzones, serving either two very hungry people, or 4 or so people with smaller appetites.

Looking for other homemade bread recipes? I've got this pizza bianca, this rosemary focaccia, and these maritozzi, plus this challah bread and these bagels. Looking for other cheese-centric recipes?! I've got this parmigiana di melanzane, this tonnarelli cacio pepe, this rigatoni alle melanzane, this Torta Pasqualina, this Three-Cheese Zucchini Tart, this fettuccine with brie, tomatoes, and basil, this mozzarella in carrozza, and this roasted asparagus with gremolata and burrata.

CALZONE ALLA NAPOLETANA  

Ingredients for the calzone dough:
4 cups (500 grams) all purpose flour
1 cup (250ml) water, plus a little more if needed
2 1/2 teaspoons (12 grams) yeast
2 3/4 teaspoons salt
2 tablespoons olive oil

Ingredients for the calzone filling:
1 1/4 cups (300 grams) ricotta
4 ounces (120 grams) salame, cut into pieces
A four ounce piece (150 grams) fior di latte cheese, cut into pieces
1/4 cup (20 grams) Parmesan cheese, grated
1 egg
Salt and pepper to taste

To finish (optional):
1/4 cup (about 4 spoonfuls) crushed tomatoes
2 tablespoons olive oil

Directions:
Start with your calzone dough. In a large bowl, mix together the flour, water, and yeast. Add the oil and salt and stir again. If the dough seems dry (mine did) add a bit more water by the tablespoon.
Stir again and when the dough starts to come together, turn it out on to a floured work surface. Knead the dough until it is smooth and pliable, about 10 or so minutes. Put the dough in a lightly oiled bowl, cover with a kitchen towel, and let rise for two hours, or until doubled in size.

Next, start on the filling for your calzones. If using fior di latte, place in a strainer or colander for a bit to let the liquid drain off. Chop in to pieces and then squeeze any excess liquid out with paper towels (to avoid a watery calzone filling). Place in a bowl and add the rest of the filling ingredients, and stir until smooth. Season to taste with salt and pepper.
Once the two hours are up, take your dough and place again on a lightly floured work surface. Dust the rolling pin you're using with a bit of flour too. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Divide the dough in to two equal pieces and roll each piece out until it is about 1/4 of an inch thick. Move each piece of dough to a piece of parchment paper, if you want transporting your calzones later to be easier (otherwise, do as I did and use a spatula to move the assembled calzone to your baking sheet). Divide the filling up equally and spread on one side of each calzone.
Fold the calzones over on to the filling to make a half-moon shape, and then use a fork to seal the border of each calzone. If you're using it, stir together the olive oil and crushed tomatoes, and brush on the tops of the calzones (as you can see, I didn't use this). If you're not using tomatoes, brush the tops of the calzones with a little olive oil. Transport the calzones to your baking sheets very carefully, using a large spatula, or the parchment paper.
Bake the calzones in the preheated oven for 10 minutes, then lower the heat to 350 degrees (180 degrees Celsius) and bake for another 20 minutes, or until the calzones are golden brown. Let cool slightly and dig in. Makes 2 very large calzones, serving two very hungry people or 4 people with smaller appetites.

                                                                             


Recipe barely adapted from www.misya.com.















Pasta e ceci

After this month's chocolate cake with sticky sweet caramel icingbrown sugar baked apples wrapped in buttery pastry, and pumpkin doughnuts fried and then dipped in a powdered sugar glaze, well, I thought perhaps it was time to give your teeth and tummies a break with something a bit more wholesome, a lot less sugary, and a touch more Italian to shake up the American recipes lately. Ladies and gentlemen, I give you: pasta e ceci.

Pasta e ceci (pasta and chickpeas in broth) is a Roman classic, and Italian cuisine at its best -- its simple and straightforward, no fuss or frills, yet still manages to be incredibly delicious and flavorful. Its a dish with endless variations, too -- in the course of my pasta e ceci research, I came across versions that called for anchovies, melted into the olive oil as the first step of the recipe; recipes that included passata (crushed tomatoes); recipes that called for different sorts of pasta, from spaghetti to broken pieces of lasagne. Many recipes left the chickpeas whole, while some recommended they be pureed, and while we're on the topic of the chickpeas, how to cook them?! The majority of pasta e ceci recipes I came across used dried chickpeas left to soak in water for at least 12 hours, then drained and left to cook in more water for another 45 minutes or so. While there's nothing wrong with this method, I'd like to not have to plan so far in advance to have my pasta e ceci fix, especially since this is the sort of dish I want when I'm craving something cozy after a long day at work. I don't know about you, but 765 minutes standing between me and my pasta e ceci seems kind of steep on a weeknight (raise your hand if you're with me!)

And then I stumbled upon this recipe, from Rachel Roddy, expat, blogger, and top authority on Roman food here in the Eternal City, author of two cookbooks with a cooking column in the Guardian to boot. Rachel is also responsible for this stellar lemon, ricotta, olive oil cake, as well as this spot-on tonnarelli cacio e pepe. When it comes to pasta e ceci, well, she seems to have understood my dilemma, providing a recipe for a quicker, more practical version of the dish, one that is more 28-year-old-working-full-time than Italian nonna, with none of the goodness or appeal of the dish lost. This pasta e ceci calls for canned (tinned, as Rachel says -- British English) chickpeas instead of dried ones (no lengthy soaking required!) half of which are pureed along with the other soup ingredients, resulting in a thicker, smoother textured pasta e ceciThe recipe still leaves room for variation, too, proving just how flexible this dish is -- throw in a potato if you'd like, add a pinch of chili flakes if you want some heat, or toss in a rind of Parmesan if you have it. The resulting dish is the most comforting of comfort food dinners, marvelous with a little extra grated cheese and a dash of olive oil over the top to serve. The leftovers, if there are any, are fantastic for lunch the next day, and wait there's more! Unlike the past few recipes I've posted, its pretty nutritious, too (unless we count the apple here as fruit and the pumpkin here as a vegetable...) 

A couple of notes: If you want to take the scenic route to your pasta e ceci, do check out Rachel's other recipe hereThe carrot I listed in the ingredients below is not part of her original recipe, but I happened to have a lone carrot hanging about in my fridge and threw it in to the pot, and I'm happy I did (it added a little color too). If you're skeptical about the use of water instead of broth here, the water makes the soup taste overall lighter and allows the other ingredients to shine, plus lets you control the salt content. Rachel also says you can use lasagna sheets, broken up (about 200 grams of them or nearly 8 ounces) in place of the ditalini or small pasta. 

Looking for other soup recipes? I've got this Chickpea, Sausage, and Kale Soup, this Pasta e Fagioli, this Turkey, White Bean, and Spinach Soup, and this Tomato Basil Soup. Want other recipes with beans? I've also got this Insalata di Tonno e Fagioli and this Hummus.

PASTA E CECI

Ingredients:
(2) 400 gram cans of chickpeas
1 small onion
1 stick of celery
1 carrot, peeled (optional)
1 small potato, peeled (optional)
Salt
6 tablespoons (about 1/3 cup or 84 grams) extra virgin olive oil
1 sprig of fresh rosemary
1 teaspoon tomato paste
A small pinch of dried red chili flakes (optional)
5 cups (1.2) litres water
A pinch of salt
A parmesan rind (optional but recommended!)
3/4 cup (120 grams) small dried pasta such as tubetti or ditalini

Black pepper

Directions:
Drain and rinse the chickpeas. Dice the carrot, onion and celery. Cut the potato into chunks. Heat the olive oil in a large heavy-based pot over medium-low heat, and saute the onion and celery until slightly softened. Add the potato and stir to coat with the olive oil, then add the rosemary, tomato paste, and chili (if you are using it). Stir everything together and cook for a minute. Next, add the chickpeas, stir again, and add your water, a pinch of salt, and the parmesan rind (if you're using it). Bring this mixture to a boil, then lower the heat and simmer the soup for 20 minutes.

Using a ladle to help you, remove half the soup from the pan and puree it in a blender -- be careful handling hot liquids, of course! -- or alternatively, pass it through a food mill or use an immersion blender to make it smooth. Return your pureed soup to the pan.

Remove the cheese rind from the soup. Taste the soup and add more salt if necessary. Bring the soup to a boil again and add the pasta. Cook until the pasta is tender, stirring as you go, and adding a little more water if the soup seems thick (I ended up adding another cup or so). Taste the soup again to make sure your seasonings are spot on (now is the time to add a grind or two of black pepper) and serve with some olive oil drizzled over the top. Serves 4.

Recipe from Rachel Roddy, via The Guardian.




Pumpkin Doughnuts with Cinnamon Glaze

Word has reached me here in Rome that in my home state of Rhode Island, a marvelous, magical shop has appeared, by the name PVDonuts. The PV part refers to the city of Providence, where the store is located, while the donut part refers to the fact that, as you might have guessed, this is a doughnut shop. Let me cut to the chase: PVDonuts doesn't make just any doughnuts -- these are super fresh, made daily doughnuts in all sorts of flavors that change monthly and often reflect the seasons. There are classic doughnuts like glazed crueller, chocolate sprinkle, and powdered sugar, yes, but also other flavors like Chocolate Oreo, Cookie Butter, Lemon Trifle, Maple Banana Walnut, Birthday Cake, Apple Toffee, Cinnamon Bun, Dunkaroo, and Honey Sea Salt, among many, many others. PVDonuts hasn't been around long, but its doing remarkably well for itself -- I've heard that people wait in lines that stretch out the door, and not a single doughnut remains unsold at the end of the day. Its been featured in the Daily Mail, on Buzzfeed, and in Cosmopolitan magazine, to name just a few, and the founder and head baker isn't much older than me, which I find pretty cool. 

But this is the thing: I've never been to PVDonuts. Never! The last time I was in RI was for my brother's wedding, and time was short (family weddings rarely leave time for frivolous things like doughnuts). "PVDonuts!!" stayed sadly unscratched on my usual list of "places to go and people to see." The very first thing I'll do when home is make a trip to PVDonuts, but in the meantime, these doughnuts taunt me from all the way across the ocean, all the way from another continent, via their super active and ever updated Facebook and Instagram accounts. Their doughnuts are a feast for the eyes, perfectly glazed and frosted and garnished, proud and puffy and just begging to be eaten, needing nothing but perhaps a cup of coffee alongside. Have a look here:
Photo from https://www.facebook.com/pvdonuts/.
The equation went a little something like this then: the daily torture inspiration provided by PVDonuts, plus the arrival of October aka Pumpkin Spice Season equaled a doughnut craving that could not be satisfied here in Italy -- Italians do many things well, but doughnuts are not one of them -- leaving me no choice but to make my own doughnuts at home. The posts from PVDonuts about their seasonal Hazelnut Pumpkin Brown Butter Donuts, Pumpkin White Chocolate Donuts, and Pumpkin Cheesecake Donuts were, not so surprisingly, also a factor in my decision to take a stab at making my very own pumpkin doughnuts.

First things first, because I know what you’re thinking: doughnuts are actually remarkably easy to make -- really! Sure there are some steps involved, but it turns out that making and shaping doughnut dough is no harder than making and shaping the more familiar cookie dough. If you’re intimidated by a little frying, I get it, but don’t be! I conquered my fear of frying earlier this year and found that it’s really no harder than any other cooking method (tips here). On Sunday morning, I ended up with a batch of doughnuts that were rich and cake-y -- reminiscent of coffee cake, one tester pointed out -- and spiced just enough to let the pumpkin shine, scrumptious with a veil of shiny smooth cinnamon glaze over the top. They puffed up like magic when they hit the oil (it’s the little things) were a gorgeous, fiery orange color, and were exactly what one wants to be fed for breakfast on a chilly Fall day. I was pretty darn proud of them, and would like to take a moment to thank all those who ate one for humoring me as I hopped around excitedly saying things like "AREN'T THEY GOOD?! THEY'RE DELICIOUS, RIGHT?!" Ahem. And of course, grazie to PVDonuts for all the inspiration. As chance would have it, I'll be in Rhode Island this month for my umpteenth wedding this year, so it looks like I won't have to get in the kitchen for my next pumpkin doughnut fix -- see you in a few weeks, PVDonuts!

A couple of notes: If you're in Rome, you can find canned pumpkin at Castroni. If you're in Rome and you can't find buttermilk, no worries -- I used plain full-fat yogurt thinned with a tablespoon or two of milk and it worked just fine. If you go this route, you'll need the same quantity as described below (in grams that would be about 120 grams). Afraid of frying? Its really not so hard! I have some frying tips at the bottom of this post here. I recommend using a frying thermometer to test the temperature of the oil if you want to get the donuts just right. If you prefer, you can also finish these with Spiced Sugar, instead of Glaze, which is an option that Bon Appetit provided in the original recipe here. If you don't need so many doughnuts, feel free to halve this recipe, which is what I did, and ended up with about 10 doughnuts, which lasted about 10 minutes.

Want more pumpkin recipes? I've got these Pumpkin PopTarts, this Pumpkin Pie, these Pumpkin Pancakes, this Pumpkin Bread, this Pumpkin Spice French Toast, these Pumpkin Chocolate Chip Bars, this Pumpkin Gingerbread Cake, and this Pumpkin Cheesecake with Praline Sauce. Looking for more doughnuts? I've got these castagnole di ricotta, which are sort of similar.

PUMPKIN DOUGHNUTS WITH CINNAMON GLAZE

Ingredients for doughnuts:
3 1/2 cups (325 grams) all purpose flour 
4 teaspoons baking powder
1 teaspoon salt 
1 teaspoon ground cinnamon 
1/2 teaspoon ground ginger 
1/2 teaspoon baking soda 
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup (200 grams) sugar
3 tablespoons (32 grams) unsalted butter, room temperature
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon (125ml + 1 tablespoon) buttermilk
1 cup (225 grams) canned pure pumpkin
Canola oil (for deep-frying)

Ingredients for Cinnamon Glaze: 
2 cups (260 grams) powdered sugar
A dash of cinnamon
A few tablespoons of whipping cream or milk

Directions:
Whisk first 8 ingredients in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition.
 
Cover with plastic; chill the dough in the fridge for 3 hours (I chilled mine overnight just because I wanted this ready to fry in the morning). When the time in the fridge is up, sprinkle 2 rimmed baking sheets lightly with flour (or do what I did and lightly flour a clean work surface). Press the dough on the floured surface out to a 1/2 inch thickness -- this will seem quite thin, but remember all that baking soda and baking powder you added -- these will puff up like magic as soon as they hit the hot oil.
Bon Appetit Magazine, the source of this recipe, recommends the following: using a 2 1/2-inch-diameter round cutter, cut out dough rounds. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Alternatively, do what I did and cut the dough out using an empty Nutella jar (any jar with around a 2 1/2 inch diameter will do). Take the round of dough and pinch the middle with your pointer and thumb to make a hole, then stretch your fingers out a little to make the hole wider. Tada! You have a doughnut-shaped piece of dough. You won't have any doughnut holes, but I was okay with that.

However you shape them, arrange the doughnuts on your baking sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more doughnuts until all dough is used.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F.  Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using a slotted spoon, transfer to paper towels to drain. Cool completely.
For the glaze: Whisk powdered sugar and 4 tablespoons milk or whipping cream to blend. Whisk in additional milk or cream, 1 teaspoon at a time, to form medium thick glaze. Whisk in the cinnamon to taste. Dip the doughnuts into the glaze and arrange doughnuts, glazed side up, on racks. 
 
Let stand until glaze sets, at least 30 minutes. Makes 20-24 doughnuts and doughnut holes.
 
Recipe barely barely adapted from Bon Appetit Magazine, October 2004.










































Apple Dumplings

I'm a bit behind on my Fall cooking and baking -- its mid-October and I've yet to give you a recipe with apples, or pears, or pumpkin, gasp -- so I apologize for the delay. And nothing says I'm sorry like an apple dumpling, right?!

This post starts 5 years ago, during a trip to the Netherlands with my sister. Let's set the scene -- here I am, in the most mismatched ensemble known to man (I can assure you however that I was not cold): 
As far as trips go, this one was pretty perfect.We were reunited with three Dutch friends we had met in Bologna during our year abroad, who hosted us and showed us around Amsterdam, Utrecht, Den Haag, and Delft. I remember appreciating the break from Rome -- it was my first year there -- whose chaos, dirtiness, size, and disorder were still to be adjusted to (flash forward to 2017, and I barely notice these things now). The Netherlands, in comparison, was downright quaint, a breath of fresh air, a sigh of relief. I loved how there were bicycles as far as the eye could see, the small quiet streets, the little squares,  and the food. We sampled stroopwaffel, waffle-like sandwich cookies filled with caramel, bitterballen, or crispy fried croquettes, and bread with butter and hagelslag, or chocolate sprinkles (!!!), a Dutch breakfast specialty. 

But back to those Apple Dumplings, aka appelbollen. We ordered these in a cafe after a day out in Utrecht, and I promptly discovered they were the perfect antidote to the cold weather, in a way that only whole apples wrapped in pastry and baked until golden brown can be. They were cozy, they were delicious, and of all we ate in the Netherlands, these have stayed with me most. Here we are:
Last weekend, in a stroke of genius, my memories of the majestic appelbollen paired up with a recipe from my always-and-forever cookbook obsession, The Smitten Kitchen Cookbook -- Deb's peach dumplings with bourbon hard sauce. The result was today's apple dumplings, an autumnal riff on that original recipe that is also a nod to my favorite Dutch treat.

So! These apple dumplings are slightly different than the ones I had in the Netherlands; like Smitten Kitchen, I used the halves of the fruit, which I think makes the pastry wrapping a bit easier and the cooking a bit faster, thus reducing the time it takes for the dumpling to reach your belly. The pastry is more on the crisp and buttery side rather than the sugary and syrupy one I had in Utrecht, but rest assured that the same coziness and apple-magic is alive and well. The pastry here is beyond flaky, buttery and just sweet enough, the perfect foil to the aromatic cinnamon-y, brown sugar basted apple within. The presentation is lovely, too, a little pastry-wrapped present, perfect topped with a bow of vanilla ice cream (and a ribbon or two of caramel sauce wouldn't hurt here, either, just saying.)

(Watch your step, apple pie).

A couple of notes: I know it might seem faster to leave the peels on the apples, but I recommend you take the time to peel them -- I did a test and left one or two with the peel (as you can see in the photos below) and found the cooked apple peel to be kind of unpleasant. I felt the filling was good here but on the simple side -- it leaves a lot of room for additions. Feel free to throw some nutmeg, ginger or cloves in to the brown sugar filling along with the filling if you want, or raisins, pine nuts, pecans, or walnuts. I meant to drizzle the filling with dulce de leche before closing up the pastry -- I even got out the dulce de leche -- but goldfish brain that I seem to have lately, completely forgot. I recommend you give it a try and then let me know how it went. If you'd like, you can eat these with caramel sauce, this pecan praline sauce, or Smitten Kitchen's Bourbon Hard Sauce (do a google search) instead of vanilla ice cream.

Looking for other apple recipes? I've got this incredible Best Ever Apple Cake (also from Smitten Kitchen) these Apple Cinnamon Muffins, this Apple Crisp with Pecan-Oatmeal Topping, and this All-American Apple Pie.

APPLE DUMPLINGS

Ingredients for the pastry:
2 1/2 cups (315 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon salt
16 tablespoons (2 sticks of 225 grams) unsalted butter, very cold
1/2 cup (120ml) ice cold water

Ingredients for the apples:
3 large Granny Smith apples
Juice of 1 lemon
1/3 cup (65 grams) dark brown sugar
Pinch of salt
Heaping 1/4 teaspoon cinnamon
1 tablespoon (14 grams butter) cut into small pieces and kept cold

1 large egg, for glaze

Vanilla ice cream, powdered sugar, caramel sauce, custard sauce -- whatever you like best -- for serving

Directions:
Start with the pastry. If you're making this by hand, stir together the flour, sugar, and salt in a large bowl. If you're using a food processor, combine these ingredients in the bowl of the food processor with a few quick pulses. 
 
Cut the butter into a medium-sized dice and scatter the pieces over the flour. If you're doing this by hand, using your pastry blender or fingers, work the butter into the flour mixture until the largest of butter are the size of tiny peas. If you're using a food processor, add the butter to the flour mixture and, let the machine work the butter into the flour again in a few quick pulses, stopping as soon as the largest pieces of butter are the size of small pieces. Transfer the flour-butter mixture to a large bowl. 
 
At this point, whether you're using a food processor or doing this by hand, stir in the water. Turn the dough out onto a lightly floured clean work surface and knead it a few times, adding more flour if the dough feels too sticky, until it comes together. Cover the dough in plastic wrap and refrigerate it for at least 30 minutes.
Next, get started on the apples. In a small bowl, mix together the brown sugar and cinnamon and set aside. Fill a large bowl with water and squeeze the lemon juice in. Peel all the apples, cut in half, and remove the stems. Remove the core and seeds of each apple with a melon baller, or a small spoon and discard -- these will be the cavities where you put the filling. Put the apples as you go in the bowl of lemon-y water so they don't turn brown.
Time to assemble! Preheat the oven to 375 degrees Fahrenheit (180 degrees Celsius). Take the pastry out of the fridge and, on a lightly floured surface, roll into a 12x18 inch rectangle. Cut the pastry into 6 even squares. Remove one of the apple halves from the water and pat dry. Place on the center of the pastry square, pack with some of the brown sugar and cinnamon filling, and top with a bit of butter. 
 
Deb recommends you do the following in her recipe: Bring the corners of the pastry up to meet each other over the center -- if it feels tight, or as if you're short of dough, make sure that the dough underneath is flush with the curve of the apple and seal the seams together, pinching with your fingers. I didn't really follow this and just sort of folded the pastry up over the apples which worked just fine but maybe didn't look so pretty (we'll go with rustic). Do as you please! Repeat until you have assembled all six apples, placing the apples in a lightly buttered baking dish as you go. Beat the egg in a small bowl and brush the tops and exposed sides of the dumplings with egg wash to make them shiny. 
 
Bake the apples for 30-40 minutes, or until the pastry is puffed and golden. Let the apples cool slightly and then serve warm with a scoop of vanilla ice cream, caramel sauce, or Smitten Kitchen's recommended Bourbon Hard Sauce. Serves 6.





Recipe a riff on Smitten Kitchen's Peach Dumplings, from the Smitten Kitchen Cookbook.