State Fair winning recipe: Salted Karo-mel Apple Dumplings

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By Catherine Holland By Catherine Holland

Karo Syrup "Perfect Pie & Dessert Contest"

Salted Karo-mel Apple Dumplings

5 cups tart apples (peeled, cored & chopped)
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon lemon juice
1/4 cup pecans, chopped
1/4 cup Karo Dark Corn Syrup
1/3 cup brown sugar
1 1/4 cup butter, melted (divided)
1 (8 ounce) roll phyllo dough, thawed
1 teaspoon sea salt

1. Spray sides and bottom of 6 count large muffin pan. Pre-heat oven to 350 degrees F.

2. Combine apples, sugar, flour, cinnamon and nutmeg in a large saucepan. Cook apples over medium heat until just tender. (Apples should be slightly crunchy). Add lemon juice and remove from heat.

3. Combine pecans, Karo dark corn syrup, brown sugar and 1/4 cup butter. Pour mixture into bottom of muffin pan, dividing mixture evenly between all 6 cups.

4. Unroll phyllo and remove single sheet. Brush with butter and fold in half. Press into muffin cup on top of pecan mixture. Repeat with another sheet of phyllo and crisscross first sheet to cover sides of muffin opening allowing excess to hang over. Repeat 2 more times. Pour apple mixture into opening and cover with overhanging phyllo dough, brushing with butter after each fold. Brush top with butter.

Repeat with remaining muffin cups. Bake for 30 to 35 minutes at 350 degrees F. Remove dumplings from oven and allow to cool for 5 minutes. Invert dumplings onto serving plate. Sprinkle with sea salt and serve warm.