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Baked Apple Dumpling with Creme Angalise

Baked Apple Dumpling with Creme Anglaise

Serve 6


Dumpling Dough Ingredients:

12 tbsp (6 oz) cold unsalted butter, cut into 1-inch pieces

1 ½ 3-oz pkgs (4.5 oz) cold cream cheese, cut into 1-inch pieces (do not use low fat or whipped cream cheese)

2 cups AP flour

1 tsp sugar

¼ tsp salt

¼ tsp baking powder

2 tbsp ice water

1 tbsp lemon juice


Dumpling Instructions: Place dry ingredients in bowl of food processor and pulse to blend. Add cream cheese and pulse a few times. Add butter and pulse until mixture is size of peas. Add water and lemon juice and pulse until mixture is moistened (the mixture will not come together into a dough) Place mixture into a plastic bag or onto a large sheet of plastic wrap and knead with heel of hand and knuckles until the mixture holds together—DO NOT OVERMIX! Form into a flattened disc, wrap in plastic and chill


Apple Ingredients:

6 small (approx. 4 oz) golden delicious apples (may use Cortland or Granny Smith)

2 tbsp lemon juice

2 tbsp unsalted butter, softened

½ cup light brown sugar, packed

1/2 tsp cinnamon

3 tbsp toasted walnuts, chopped

Dumpling dough

2 egg whites, beaten

½ cup sugar

Apple Instructions: Core the apples, leaving the bottom of the apple intact (so that filling stays inside apple). Peel apples and brush with lemon juice In a small bowl, blend butter, brown sugar and cinnamon. Fill each apple with sugar mixture and top with some walnuts. Divide dough into six pieces and roll out into disc approximately 5-6 inches.


Place apple in center of dough. Brush outer edge with egg white. Wrap dough around apple, sealing well, using more egg white if needed. Save scraps. Create vent at top of apple. Brush dough with egg white and sprinkle with sugar. Use scraps of dough to form leaves, brush leaves with egg white and sprinkle with sugar. Attach three leaves to each apple, securing with egg white brushed on back of leaf. Place dumplings on parchment lined baking sheet and chill in freezer for a few minutes (this helps the dumplings keep their shape). Place in pre-heated 350°F oven and bake for approximately 40 minutes, or until golden. Serve warm with crème anglaise.


Crème Anglaise:

2 cups heavy cream

1 teaspoon vanilla paste

1/2 cup sugar

4 egg yolks


In a saucepan, bring the cream, espresso and sugar to a boil. In a small bowl, mix the egg yolks lightly. Add the cream mixture slowly, while stirring constantly, to the eggs until the egg mixture is hot. Then add the egg mixture back to the saucepan and cook until it coats the back of the spoon (nappe). Strain and chill. This can be made the day before for convenience.
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At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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