Sourdough Apple Dumplings
These Sourdough Apple Dumplings feature tender apple slices wrapped in a soft, golden, and flaky sourdough pastry crust, baked in a rich golden syrup sauce until perfectly caramelized. Served warm with a scoop of vanilla ice cream and extra golden syrup sauce, they’re the ultimate cozy fall dessert.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Salt
Salted butter
Sourdough discard (substitution: Greek yogurt)
Milk of choice
Turbinado sugar
Granulated sugar
Brown sugar, light or fark
Maple syrup
Cinnamon
Vanilla bean paste or extract
Apples of choice (I used McIntosh and Granny Smith)
Why You’ll Love Sourdough Apple Dumplings:
Cozy, Comforting Flavor – Warm baked apples wrapped in flaky sourdough pastry and drenched in golden syrup sauce taste like a hug in dessert form.
Perfectly Flaky Crust – The sourdough pastry bakes up soft yet crisp, giving you that irresistible layered bite.
Rich Golden Syrup Sauce – Bakes right in the pan, coating each dumpling in a luscious caramel-like glaze.
Beautiful Presentation – Impressive enough for dinner parties but simple enough for a weeknight treat.
Versatile Serving Options – Delicious with vanilla ice cream, whipped cream, or even a drizzle of heavy cream.
Make-Ahead Friendly – You can prep the dumplings in advance, refrigerate, and bake just before serving.
A Special Way to Use Sourdough Discard – Adds subtle tang and depth of flavor to a classic dessert.
Tips for Making Sourdough Apple Dumplings:
Use Cold Butter for the Pastry – This helps create flaky layers in the sourdough crust.
Chill the Dough Before Rolling (if needed) – Makes it easier to handle and prevents over-spreading while baking.
Choose the Right Apples – Firm varieties like Honeycrisp, Granny Smith, or Pink Lady hold their shape well when baked.
Don’t Skip the Golden Syrup Sauce – It caramelizes in the oven, creating a rich, sticky glaze that makes these dumplings irresistible.
Wrap Tightly but Don’t Stretch – Gently seal the pastry around the apple without pulling it too thin to avoid tearing.
Brush with Egg Wash – Gives the dumplings a beautiful golden color.
Bake on the Middle Rack – Ensures even cooking and prevents the bottoms from over-browning.
Let Them Rest Briefly Before Serving – A few minutes helps the sauce thicken slightly while still keeping the dumplings warm.
Serve with Something Cold – A scoop of vanilla ice cream or a dollop of whipped cream balances the warm, syrupy dumpling perfectly.
How to Store Sourdough Apple Dumplings:
Room Temperature: Best enjoyed fresh, but you can keep baked dumplings covered at room temperature for up to 1 day. This prevents the crust from becoming soggy while keeping them soft.
Refrigerator: Store in an airtight container for up to 3 days. The syrup will thicken and the pastry will soften slightly, but they’ll still be delicious.
Freezer (Baked): Wrap each cooled dumpling tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through.
Freezer (Unbaked): Assemble the dumplings (without the syrup), wrap individually, and freeze. When ready to bake, thaw overnight, add the syrup, and bake as directed.
Reheating: For the best texture, reheat in the oven at 350°F (175°C) for 10–15 minutes. If reheating from frozen, extend the baking time until hot in the center.
FAQs:
Q: Can I make the sourdough pastry in advance?
A: Yes. You can prepare the sourdough pastry dough up to 2 days ahead and store it in the refrigerator, or freeze it for up to 2 months. Let it soften slightly at room temperature before rolling it out.
Q: Can I use store-bought pastry instead of sourdough pastry?
A: You can substitute store-bought puff pastry or pie dough, but the flavor and texture will be different. The sourdough pastry adds a unique tang and extra flakiness.
Q: What apples work best for apple dumplings?
A: Firm, tart-sweet apples like Honeycrisp, Granny Smith, or Pink Lady work best because they hold their shape during baking and balance the sweetness of the syrup.
Q: Do I need to peel the apples?
A: Peeling is optional but recommended for a softer texture in each bite. If you prefer a rustic look and extra fiber, you can leave the skins on.
Q: Can I make them without the golden syrup sauce?
A: The sauce is essential for achieving the soft, gooey bottom and caramelized flavor, but you can reduce the amount if you prefer less sweetness.
Q: How do I prevent the pastry from getting soggy?
A: Bake the dumplings in a preheated oven and avoid overcrowding the pan so the steam can escape. Reheating in the oven (not microwave) also helps restore crispness.
Q: Can I reheat them in the microwave?
A: Yes, but the pastry will lose some flakiness. If you want a crisp crust, reheat in the oven at 350°F (175°C) instead.
Check out my other fall recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these sourdough apple dumplings. Happy baking!
