Apple Dumplings in Rosé Vinegar Caramel

By Chris Yuille

November 3, 2025

Serves

In this Recipe

California Native Mountain Wildflower Honey

Ingredients

FOR PIE CRUST

1 tbsp sugar

1 tsp table salt

2 tbsp boiling water

1 tbsp Flamingo Estate Rosé Vinegar

2 ¼ cup pastry flour, chilled in the freezer (plus more for rolling)

2 sticks unsalted butter, diced and chilled

2 egg yolks

½ tbsp milk

FOR THE APPLES

6 small baking apples (about 5 oz each)

6 tbsp unsalted butter, softened

6 tbsp Flamingo Estate Wildflower Honey

1 tsp cinnamon powder

Pinch salt

FOR THE ROSÉ VINEGAR CARAMEL

1 quart apple cider

⅓ cup Flamingo Estate Wildflower Honey

2 tbsp Flamingo Estate Rosé Vinegar

1 vanilla bean, seeds scraped

5 tbsp unsalted butter, diced

a pinch of salt

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Steps

For the pie dough, combine sugar and salt, then pour over the boiling water, stirring until dissolved. Add the Flamingo Estate Rosé Vinegar, then place in the freezer until ice cold. Place the cold flour in a large food processor. Add the butter and pulse until the mixture resembles wet, crumbly sand. Add the chilled vinegar mixture and pulse again until just combined. There should still be visible chunks of butter. Tip dough onto a bench and compress into a cohesive dough. Roll into a log, then cover tightly and chill for at least 1 hour.
Preheat oven to 400°F. Combine the soft butter with Flamingo Estate Wildflower Honey, cinnamon and salt. Then transfer to a piping bag. Peel and core the apples, then pipe the butter mixture into the apple cavities. Line a half sheet with parchment paper. Divide the log of dough into 6 even circles. On a floured bench, roll each portion into a ¼ inch thick circle, at least 6 inches in diameter. Wrap the dough around an apple, pinching to seal at the bottom. Repeat with the remaining apples. Make an egg wash with the egg yolks and milk, then brush the apples all over. Optional: reserve dough trimmings to make apple tuxedos. I used the tip of a piping nozzle to make the buttons, and carved the lapels and bow tie by hand. Bake in the prepared oven until the pie crust is deeply golden and crisp, about 30 minutes. Tent with foil and continue baking until the apples feel tender when poked with a skewer, about 15 minutes more.
While the apples bake, combine apple cider, sugar and Flamingo Estate Rosé Vinegar in a saucepan. Boil over high heat, stirring occasionally until reduced to a syrup consistency. Remove from heat and add the vanilla seeds. Whisk in the butter gradually, then add salt to taste. Pour the hot caramel over the apple dumplings just before serving.