Savory Apple Dumplings with a Gruyere and White Wine Cheese Sauce


Side & Salad Recipes

A creative take on a classic favorite—the apple dumpling.

Sweet and gooey? Think again. Savory and saucy, this reimagined apple dumpling strays from its home on the desert menu with a flavor profile fit for the main course. The not-so-traditional pairing of apples and a white wine cheese sauce are sure to make this recipe shine at as the main course at brunch or lunch or as a hearty companion to a meat dish at dinner.



[Total: 3    Average: 3/5]

Yield: 4 servings

Difficulty Level: Medium

Source: Hillary McCord of Harrisburg, PA

  • 1 tablespoon butter
  • 1 medium white onion, sliced
  • 1 teaspoon salt
  • 1 pound pork sausage meat, loose
  • 1 medium fennel bulb, finely chopped
  • 1 cup Pennsylvania-grown Granny Smith apple, peeled, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 4 medium Pennsylvania-grown Granny Smith apples, peeled and cored
  • 2 (8 ounce) tubes refrigerated crescent rolls
Sauce Ingredients
  • 4 tablespoons butter
  • 4 tablespoons flour
  • ¾ cup cold milk
  • ¼ cup dry white wine
  • 1½ cups grated Gruyere cheese
  • 1 pinch nutmeg
  • Salt and white pepper, to taste
  1. 1. Melt butter in medium saucepan, add onion and salt and cook over medium-low heat, stirring occasionally until onions become tender and turn a light brown color (about 25 minutes). Remove, drain and cool.
  2. 2. In a bowl, mix together sausage meat, fennel, 1 cup chopped apple and thyme. Season with salt and pepper.
  3. 3. Brown mixture in skillet over medium heat. Remove from heat, stir in onions and cool.
  4. 4. Peel and core four apples, carefully scooping out slightly more of center using a small paring knife, creating space for filling.
  5. 5. Preheat oven to 375º F.
  6. 6. Open both tubes of crescent rolls. On a floured surface, unroll rolls, placing one above the other to form a square.
  7. 7. Roll dough lightly to seal seams. Cut dough into four even squares.
  8. 8. Spoon sausage mixture into center of each apple. Place each apple into center of a dough square and top each apple with another tablespoon of sausage mixture.
  9. 9. Carefully pull up the sides of dough around the apple, and seal well at the seams at the top and overlap flaps to form around the apple base.
  10. 10. Place on greased baking sheet and bake for 25-30 minutes or until crust is golden brown, and apple is tender.
  11. 11. Prepare sauce. In a medium saucepan, melt butter.
  12. 12. Over medium-low heat, whisk in flour and cook until roux begins to turn a very light brown.
  13. 13. Whisk in cold milk and wine, stirring until smooth and cook for about 5 minutes.
  14. 14. Slowly add cheese, stirring continuously until smooth.
  15. 15. Add nutmeg, salt and pepper. Serve over dumplings.

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