Ingredients:
- 2 cups (250g) all-purpose flour, plus more for dusting
- 1 teaspoon (5g) baking powder
- 1/2 teaspoon (2.5g) salt
- 3/4 cup (170g) cold unsalted butter, cut into cubes
- 1/2 cup (120ml) ice water
- 3 medium apples (such as Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and cut into 1/2-inch pieces (approx. 450g)
- 1/4 cup (50g) granulated sugar
- 1 tablespoon (8g) all-purpose flour
- 1 teaspoon (2g) ground cinnamon
- 1/4 teaspoon (1g) ground nutmeg
- 2 tablespoons (30g) unsalted butter, cut into small pieces
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) packed light brown sugar
- 1 cup (240ml) water
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) powdered sugar
- 1/4 cup (60ml) milk (whole milk or 2%)
- 1 teaspoon (5ml) vanilla extract
- Seeds scraped from 1/2 vanilla bean (or 1/2 teaspoon vanilla bean paste)
Instructions:
- Combine dry ingredients (flour, baking powder, salt). Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water until dough comes together. Form into a disc, wrap in plastic wrap, and chill for 30 minutes.
- In a bowl, combine apples, sugar, flour, cinnamon, and nutmeg. Toss to coat evenly.
- Preheat oven to 375°F (190°C). Roll out dough on a lightly floured surface into a rectangle. Cut the dough into 6 equal squares. Place a portion of apple filling in the center of each square. Dot the apple filling with butter pieces. Fold the corners of the dough towards the center, pinching to seal.
- In a saucepan, melt butter, brown sugar, and water over medium heat. Bring to a simmer, stirring until sugar is dissolved. Remove from heat and stir in vanilla extract.
- Pour the sauce into the prepared baking dish. Arrange the dumplings in the sauce. Bake for 40-45 minutes, or until golden brown and the apples are tender.
- Whisk together powdered sugar, milk, vanilla extract, and vanilla bean seeds until smooth.
- Remove dumplings from oven and let cool slightly. Drizzle generously with vanilla bean glaze. Serve warm.