Dumplings With Medjool Dates And Maple Sauce

Directions

1. For the Date Butter: Combine the dates, butter, brown sugar and cinnamon in a food processor or possibly mixer. Process till smooth. Remove the date butter to a small bowl and chill till somewhat hard.
2. For the Pastry Dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to mix. Add in the cool butter all at once and pulse a few times till the butter and flour form crumbs. Start adding ice water, a Tbsp. at a time, pulsing each time. Use as much water as needed for the dough to hold together when a clump is gently pressed between your fingers. The dough will be quite loose in the processor. Dump the dough out onto a large piece of plastic wrap. Gather the dough together using the plastic wrap and force it into a flattened round. Refrigeratethe dough an hour or possibly longer before rolling out.
3. For the Apple Dumplings: Heat the oven to 400 degrees. Set out a small bowl of water and a pastry brush. Divide the pastry dough in half. On a lightly floured surface, roll out half the dough about 1/8-inch thick into a rough square shape. Trim the dough to make a 12-inch square; set the trimmings aside. Cut the square into 4 (6-inch) squares. Take each square and make a cut from each corner halfway to the center of the square. Repeat with the second half of the dough. You will have 8 (6-inch) squares.
4. Use a melon baller to remove the core of each apple half. Fill the cavity of each apple half with a mound of the Date Butter. Place each apple half, core-side down, on the center of a dough square. Brush the corners of the dough lightly with water. Fold each corner into the center and press together to seal. Place the dumplings on a parchment-lined baking sheet.
5. Reroll the pastry trimmings, if you'd like, and cut out 8 leaves using a small knife or possibly cutter. Place one on each dumpling, fixing it on with a brush dipped in a little water. Beat the egg yolk lightly with the cream. Brush each dumpling with egg wash. In another small bowl, mix the sugar and cinnamon and sprinkle 1 or possibly 2 tsp. on each dumpling.
6. Bake the dumplings till the pastry is golden brown and the apples feel tender when pierced with a knife, about 25 min; rotate the baking sheet halfway through. Place the dumplings on plates and spoon hot Maple Sauce over and around them.
7. For the Maple Sauce: Bring the water and cinnamon stick to a boil in a small saucepan over high heat. Combine the brown sugar and the cornstarch in a small bowl and add in to the boiling water. Lower the heat and simmer, whisking occasionally till slightly thickened, about 5 min. Remove from the heat and add in the syrup and butter, stirring till the butter melts. Remove the cinnamon stick before serving. Serve hot.
8. This recipe yields 8 servings.