Apple Dumplings

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This shouldn't be called "apple dumplings" it is rather, as one reviewer said, closer to a strudel (though that might be insulting to the strudels my mother used to make. Classic apple dumplings are done with the whole apple, not cooked in syrup, but with pastry that is allowed to crisp on the outside. Cinnamon and brown sugar are put in place of the core and a little dab of butter on top of the sugar.

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If you are looking for a quick apple dumpling, then you had better go buy one at a bakery. Apple Dumplings are always time consuming to make.
This is actually a very good recipe. I also made mine into dumplings instead of this "one pan" method.

I have just a couple of tweeks. I baked mine 40 minutes then added the syrup and baked for 10 more minutes. Leaving in only 30 minutes would result in apples still too hard.

To the syrup, I added 1/4 c brown sugar, 1/4 c white sugar, 1 tsp cinnamon, used only 1/2 cup butter and omitted the lemon juice. When cooled, I sprinkled with white sugar instead of confectioners sugar.
I can't rate the recipe the way it reads but it's a 5-STAR using these changes!

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Emeril is completely out of his mind. Not only was this very time consuming to make, it was not all that good either. It actually tasted more like streudel than apple dumplings. The oone good thing I can say is that the pastry dough that was provided for this recipie was very good.

Overall, not worth the time and effort.....

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I loved the dumplings and so did everyone else at our church meeting. I did alter the recipe a little. Instead of rolling out the dough I used biscuit cutters and filled with the apple mixture and made a pastie. Since traveling with it I was concerned the roll would fall apart. I do plan to try to make it rolling it out the next time I make it. I did not change any of the prep except for make it like a little apple pie.

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We bought too many apples at the farmer's market. As a treat, I thought I'd let my 3rd grade son help me find a way to use the apples. Usually I skip over any recipe where you make your own pastry. However, my son convinced me we should try it. The pastry worked out pretty well. When we were rolling, the pastry did stick to our surface causing some holes. I patched it up as best I could.

By the time we got to the glaze, he had lost interest so we didn't bother making the glaze.

I'm sure the glaze would have made a difference, but in our family of five the reviews ranged from "pretty good" to "do I have to finish this or can I throw it away?".

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To much work for not so pleasing results.

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I very confused about the directions given on the recipe. The dough turned out awful and the glaze did not turn out right. maybe the recipe needs to be wrote out better because in the dough it says 1 egg beaten with 1 teaspoon of vinger but nots tell you when to put in before the frig or after.