Ingredients:
2 apples
3 teaspoons brown sugar
1/2 teaspoon cinnamon
30 grams of raisins
30g chopped almonds
1 pinch ground cloves
1 tbsp lemon juice (half a lemon)
3 tbsp soft butter
1/2 teaspoon starch
2 layers of puff pastry
1 egg
For the sauce:
200 ml apple juice
200ml of water
100 grams of brown sugar
2 tbsp butter
1 tbsp lemon juice (half a lemon)
Preparation:
Preheat the oven to 200°C.
Peel the apples. Cut in half to get a bottom and top half. Carefully remove the core with a melon corer. Then carefully remove the apple and fruit flesh with the melon cutter and place the small pieces of apple in a bowl. Do not cut out too much so that the apple skin remains stable.
In a small bowl, combine the diced apple pieces with the brown sugar, cinnamon, starch, butter, lemon juice, cloves, chopped almonds, and the raisins.
Roll out the puff pastry on the work surface and use a round bowl or plate to cut out two circles large enough to enclose the apple half. Now cut out two circles from the second puff pastry.
Beat the egg and brush the puff pastry circles with it.
Place the hollowed-out apples in the middle of the puff pastry circles and fill with the apple and spice mixture. Press the top of the puff pastry together like a fan. Form the dumplings with your palms, brush the top with egg and lightly score the top of the dough with a knife.
Bake the dumplings in the preheated oven for 18-22 minutes until the dough is golden brown and the filling is simmering.
While the dumplings are baking, bring the water, apple juice, and sugar to a boil. Simmer for 15 minutes and reduce the sauce to thicken.
Before serving, whisk the apple sauce with 2 tablespoons butter and lemon juice.
Pour the sauce over the still warm dumplings.