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.
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
- 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. 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. In a bowl, mix together sausage meat, fennel, 1 cup chopped apple and thyme. Season with salt and pepper.
- 3. Brown mixture in skillet over medium heat. Remove from heat, stir in onions and cool.
- 4. Peel and core four apples, carefully scooping out slightly more of center using a small paring knife, creating space for filling.
- 5. Preheat oven to 375º F.
- 6. Open both tubes of crescent rolls. On a floured surface, unroll rolls, placing one above the other to form a square.
- 7. Roll dough lightly to seal seams. Cut dough into four even squares.
- 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. 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. Place on greased baking sheet and bake for 25-30 minutes or until crust is golden brown, and apple is tender.
- 11. Prepare sauce. In a medium saucepan, melt butter.
- 12. Over medium-low heat, whisk in flour and cook until roux begins to turn a very light brown.
- 13. Whisk in cold milk and wine, stirring until smooth and cook for about 5 minutes.
- 14. Slowly add cheese, stirring continuously until smooth.
- 15. Add nutmeg, salt and pepper. Serve over dumplings.
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