Appleberry dumplings

loosely in the pastry or it will break open.
To help prevent the pastry bursting open, make sure the joins are well sealed with egg.
Serve the dumplings straight from the oven. If they are allowed to cool, the apple shrinks back and looks rather sad when you cut through the pastry.


serves 6
6 dessert apples
375 g (13 oz) can blackberries, drained
juice of lemon
500 g (1 lb) frozen puff pastry, defrosted
1 large egg, beaten
caster sugar
cream or custard, to serve


1. Heat the oven to 220C/425F/Gas7.

2. Peel the apples and core carefully with an apple corer or potato peeler. Brush with the lemon juice.

3. Roll out the pastry on a lightly floured surface — and trim to a 30 x 45 cm/12 X 18 inch rectangle, then cut into 6 squares.

4. Pat the apples dry with absorbent paper. Place an apple on each square of pastry, then divide the drained blackberries equally between the apples, pressing them into the apple cavities.

5. Brush the pastry edges with some of the beaten egg, then wrap each apple loosely but completely, sealing the joins firmly.

6. Place the dumplings, seam-side down on a dampened baking sheet. Roll out the pastry trimmings and use to make leaves. Brush with cold water and place on top of the dumplings. Brush each one with the remaining egg and sprinkle with caster sugar. Make a small hole in the top of each dumpling to allow steam to escape during baking.

7. Bake in the oven for 15 minutes then reduce heat to 180°C (350°F) Gas 4 and cook for a further 10 minutes until the apples are tender when pierced with a skewer.

8. Serve with cream or custard.

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