A native food of the Northern United States, apple dumplings are cored apples stuffed with a sweet spiced filling that are wrapped in delectable pastry dough and finished with a caramelized brown sugar glaze. As whiskey pairs extremely well with apples, I thought I'd give this Pennsylvania Dutch favorite a Southern touch with a hit of bourbon. With bourbon and spice (and everything nice), these awesome booze-infused apple dumplings are sure to be the smash-hit of the Rosh Hashanah dessert table. PS. This warm, comforting fall dessert is best served with a scoop of non-dairy vanilla ice cream. Go for it, y'all.
Sift together flour, salt, and sugar into a large mixing bowl. Add margarine and beat into the flour mixture using paddle attachment. Gradually add water, one tablespoon at a time. (Add only enough water to moisten and bind the dough.) Form the dough into a disc and wrap in wax paper or plastic wrap. Refrigerate up to 30 minutes before rolling.
For the Sauce
Preheat oven to 425°F. Core and pare the apples using a sharp knife or an apple peeler. Mix together sugar, cinnamon, nutmeg and allspice in a small bowl. On a lightly floured surface, divide the pastry into 6 individual sections and roll into a 7 inch square or circle. Place an apple in the center of each pastry and fill the core with 1 tablespoon of the sugar mixture and approximately 1 tablespoon of margarine. Form the dough around the apple. Pinch the edges together with fingertips to seal. Place in a shallow baking dish, allowing room between each apple so they do not touch. Make the sauce by melting margarine in a small saucepan over medium high heat. Add brown sugar, bourbon, cinnamon, and vanilla. Bring to a boil and dissolve sugar. Reduce heat and allow to simmer for 5 minutes. Spoon the sauce over each apple. Transfer the baking dish to the heated oven and bake 35-40 minutes or until apples are tender and the pastry is nicely browned. Baste frequently. Top with the remaining sauce and serve warm.