Cinnamon Apple Dumplings with Puff Pastry

Here is my go-to recipe for apple dumplings with puff pastry, featuring tender baked apples wrapped in buttery, flaky pastry and baked until golden brown with warm cinnamon and sugar.

These apple dumplings are perfect for a cozy weekend dessert or when you want something that feels fancy but is actually pretty simple to make. The puff pastry does most of the work for you, and the smell filling your kitchen while they bake is just amazing.

What Kind of Apples Should I Use?

Granny Smith apples are the go-to choice for apple dumplings because they hold their shape beautifully when baked and won’t turn to mush. Their tart flavor also balances perfectly with the sweet pastry and cinnamon. If you can’t find Granny Smiths, Honeycrisp or Braeburn apples work well too since they’re firm and won’t fall apart during baking. When selecting your apples, look for ones that are roughly the same size so they cook evenly, and make sure they’re firm to the touch without any soft spots or bruises.

Options for Substitutions

This apple dumpling recipe is pretty forgiving when it comes to swaps:

• Granny Smith apples: While Granny Smith apples hold their shape well during baking, you can use Honeycrisp, Braeburn, or Jonathan apples instead. Just avoid softer varieties like Red Delicious that might turn mushy.
• Puff pastry: Don’t substitute this one! Puff pastry is really what makes these dumplings special with all those flaky layers. If you absolutely must, pie crust will work but won’t give you that same buttery, layered texture.
• Heavy cream: You can swap this with whole milk or half-and-half, though your dumplings won’t be quite as rich. For a dairy-free option, try canned coconut milk.
• Ground cinnamon: Feel free to mix things up with apple pie spice, pumpkin pie spice, or add a pinch of nutmeg along with the cinnamon for extra warmth.
• Egg wash: If you’re out of eggs, brush the pastry with milk or melted butter instead. It won’t give quite the same golden shine, but it’ll still taste great.

Watch Out for These Mistakes While Baking

The biggest mistake when making apple dumplings is not sealing the pastry properly around each apple, which can cause the filling to leak out and create a soggy bottom – make sure to pinch and press all seams tightly together, using a little beaten egg as “glue” if needed.

Another common error is skipping the egg wash on top of the pastry, which results in pale, unappetizing dumplings instead of that beautiful golden-brown finish you want.

Don’t forget to cut a few small slits in the top of each dumpling to allow steam to escape, otherwise the pastry might burst open during baking, and always place them on parchment paper since the sugar mixture can stick to your baking sheet.

For the best texture, make sure your puff pastry stays cold while you work – if it gets too warm and sticky, pop it back in the fridge for 10 minutes before continuing.

What to Serve With Apple Dumplings?

Apple dumplings are absolutely perfect on their own, but a scoop of vanilla ice cream on the side takes them to the next level – the cold, creamy ice cream melting into the warm, flaky pastry is pure magic. You could also drizzle some caramel sauce or maple syrup over the top for extra sweetness, or even add a dollop of fresh whipped cream if you’re feeling fancy. A hot cup of coffee or black tea makes a great pairing too, especially on a chilly evening when you want something cozy and comforting. For a lighter option, try serving them with a small glass of cold milk, which is perfect for dunking bites of the crispy pastry.

Storage Instructions

Keep Fresh: Store your apple dumplings covered in the refrigerator for up to 3 days. I like to cover them loosely with foil or plastic wrap to keep them from drying out. They’re honestly just as good the next day, and sometimes I think the flavors get even better after sitting overnight.

Freeze: You can freeze these dumplings either before or after baking! If freezing unbaked, wrap each dumpling individually and freeze for up to 3 months. Already baked ones can go in a freezer-safe container for up to 2 months.

Warm Up: To enjoy leftover dumplings, just pop them in a 350°F oven for about 10-15 minutes until warmed through. If they’re frozen, add an extra 5-10 minutes. The puff pastry gets nice and crispy again, almost like they’re fresh from the oven.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1250-1400
• Protein: 15-18 g
• Fat: 68-80 g
• Carbohydrates: 165-185 g

Ingredients

For the apples:

• 4 granny smith apples (peeled and cored whole, leaving about 1/2-inch at the bottom)

For assembly:

• Flour, for dusting (all-purpose)
• 1/2 cup heavy cream (cold, for best results)
• 1 puff pastry sheet, thawed (I use Pepperidge Farm)
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 egg, beaten (for egg wash)
• 4 tbsp sugar

Step 1: Prepare Mise en Place and Preheat Oven

• 4 granny smith apples
• 4 tbsp sugar
• 2 tsp ground cinnamon
• 1 egg, beaten

Preheat your oven to 350°F (175°C).

While the oven heats, peel the granny smith apples and carefully core them whole from the top, leaving about ½-inch of apple at the bottom so the filling doesn’t leak through.

In one small bowl, whisk together the sugar and ground cinnamon—I prefer using freshly ground cinnamon here because it has a much brighter, more complex flavor than the pre-ground versions.

In another bowl, beat the egg with a fork until well combined for your egg wash.

Thaw your puff pastry sheet at room temperature if not already done, and have all components ready before rolling.

Step 2: Roll and Cut Puff Pastry

• 1 puff pastry sheet, thawed
• Flour, for dusting

Lightly dust your work surface with all-purpose flour.

Gently unfold the thawed puff pastry sheet and roll it out to approximately ⅛-inch thickness—this thickness ensures the pastry cooks through while staying tender and crispy.

Using a sharp knife, cut the pastry into 4 equal squares.

The exact size isn’t critical as long as each square is large enough to wrap around an apple with some overlap at the top for sealing.

Step 3: Assemble the Dumplings

• 4 pastry squares from Step 2
• 4 cored apples from Step 1
• ½ cup heavy cream
• cinnamon-sugar mixture from Step 1

Place one pastry square on a parchment-lined baking sheet, then set one prepared apple in the center.

Pour 1 tablespoon of cold heavy cream directly into the cored cavity of each apple—the cold cream helps keep the apple moist as it bakes.

Sprinkle 1.5 tablespoons of the cinnamon-sugar mixture from Step 1 over and into each apple.

Fold the four corners of the pastry square up and over the apple, then pinch the seams together gently but firmly to seal.

Don’t worry about making it perfect; rustic-looking dumplings actually look more appetizing.

Step 4: Egg Wash and Bake

• assembled dumplings from Step 3
• beaten egg from Step 1

Using a pastry brush or the back of a spoon, apply the beaten egg wash from Step 1 to the top and sides of each assembled dumpling—this creates that beautiful golden-brown exterior.

Place the baking sheet in the preheated 350°F oven and bake for 30-40 minutes until the pastry is deeply golden brown and the apples are fork-tender when pierced through the pastry.

The timing depends on your oven and apple size, so start checking around 30 minutes.

Step 5: Rest and Serve

Remove the dumplings from the oven and let them cool for about 5 minutes on the baking sheet.

This short rest allows the pastry to set slightly without becoming tough, and it gives you time to plate without burning your hands.

Transfer to serving plates while still warm and enjoy immediately—the combination of warm spiced apples, creamy filling, and crispy pastry is best experienced fresh from the oven.