Apple Dumplings in Phyllo Dough with Gravenstein Apple Drizzle


Makes: 6 servings


Gravenstein Apple Drizzle

1 cup Flying Olive Gravenstein Apple Balsamic Vinegar

1 tsp+ honey, if desired

1 tsp water, if needed

Apple Dumplings

1/4 cup golden raisins

1 1/2 Tbsp brown sugar

1/4 tsp apple pie spice

3 sweet crisp apples, such as Honeycrisp, Macoun or Braeburn

6 Tbsp Flying Olive Butter Flavored Extra Virgin Olive Oil, divided

2 Tbsp granulated sugar

½ Tbsp ground cinnamon, more for sprinkling, if desired

12 sheets phyllo dough (9-by-14-inch), thawed per package directions


To prepare drizzle: Bring Flying Olive Gravenstein Apple Balsamic Vinegar to a boil in a small saucepan. Turn down to simmer and watch carefully, stirring occasionally, until reduced by about 1/2, about 20-30 minutes. Remove from heat and cover to keep warm.

To prepare dumplings: Combine raisins, brown sugar, and apple pie spice in a medium bowl. Halve and core the apples. Place ,cut-side up, on a clean work surface. Spoon a little of the raisin mixture into the center of each apple half. Sprinkle any remaining sugar mix over the apples.

Place 5 Tbsp of the Flying Olive Butter Extra Virgin Olive Oil in a small bowl; set aside 1 Tbsp in another small bowl. Combine granulated sugar and cinnamon in a third small bowl. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack. Cover with a piece of wax paper and then a barely damp kitchen towel to prevent them from drying out while working with them.

Preheat oven to 350°F.

Lay out one sheet of phyllo on a clean, dry surface. Using a pastry brush, lightly brush the sheet with the Flying Olive Butter EVOO from the first bowl, then lightly sprinkle with cinnamon sugar. Repeat, layering on 3 more sheets of phyllo, coating and sprinkling the top sheet as well. Cut the phyllo stack in half crosswise. Place a stuffed apple half in the middle of each stack. Gather the sides of the phyllo together, pinching the corners, to cover the apple if the phyllo dough has dried out a bit, use the Flying Olive Butter EVOO as "glue").

Transfer the dumplings to a large rimmed baking sheet. Repeat with the remaining phyllo and apples to make 6 dumplings. Brush them with the reserved 1 Tbsp of Butter EVOO.

Bake the dumplings until the phyllo is golden brown and crisp, about 35 to 40 minutes. Let stand at least 10 minutes and up to 30 minutes. Reheat the sauce, adding and stirring in a little water to thin, if necessary. Serve the dumplings topped with ice cream, whipped cream, a sprinkle of cinnamon, and the Gravenstein Apple Drizzle.

Adapted from a recipe on

Submitted by Barb L.