This is a classic Acadian dessert, usually translated in English to “baked apple dumplings.” They’re circular apple pastries with a hole at the top (trou means hole), in which you pour a sugar syrup after they’re done baking.
On the Ingredients
- Apples originally came from Central Asia, but they have been cultivated in Asia and Europe for centuries before being brought to America by European colonists. Apples grown from seeds are very different from their parent trees, so to maintain desirable varieties, apple trees are grafted, meaning each apple tree is a clone of the tree that initially produced that variety of apples. The term “an apple a day keeps the doctor away” may be wishful thinking, but apples are very nutrient-dense, containing vitamins, minerals, and antioxidants. (Read more about apples.)
Recipe Notes and Substitutions
If you want a sugar-free alternative to the syrup, Keto Caramel is also delicious with Poutines à Trou.
Poutines à Trou (Baked Apple Dumplings)
12
servings40
minutes35
minutes1
hour5
minutesThis is a classic Acadian dessert, usually translated in English to “baked apple dumplings.” They’re circular apple pastries with a hole at the top (trou means hole), in which you pour a sugar syrup after they’re done baking. If you want a sugar-free alternative to the syrup, Keto Caramel is also delicious with Poutines à Trou.
Ingredients
2 1/2 cups all-purpose flour
4 tsp baking powder
2 tbsp sugar
1/2 tsp salt
1/2 cup butter
3/4 cup milk
4 apples
1/2 cup raisins
1/2 cup dried cranberries
1 cup brown sugar
3/4 cup water
Directions
- Preheat the oven to 375° F.
- Sift together the flour, baking powder, salt, and sugar. Cut in the butter, working it into the flour until it’s the texture of course cornmeal.
- Add the milk and mix the dough well.
- Divide the dough into 12 pieces and roll into balls. Roll each piece into a circle that is 5-6 inches in diameter.
- Peel the apples and cut them into small pieces. Place the apple pieces, raisins, and cranberries in the centre of each circle of dough.
- Moisten the edge of the dough with milk or water, and roll the dough around the ingredients so as to form a ball.
- Carefully close the opening and place the poutine upside down on a pan. Make a hole of about 1/2 inch in diameter on top of each poutine.
- Bake for 30 minutes.
- Prepare the syrup by mixing the sugar and water then boil for 5 minutes.
- When the poutines are ready, remove them from the oven and pour the syrup into the hole on the top of each poutine.
- Serve cold or hot.
