Tuesday, December 23, 2008

Apple Dumplings

Apple Dumplings

2½ cups flour
1 teaspoon salt
Butter-flavored shortening
Dark Brown Sugar
½ cup diced dried mixed fruit
Ground cinnamon
6 small Golden Delicious Apples
1 large egg, well beaten
6 whole cloves
Light cream (optional)

In a large bowl, mix flour, salt, and 2 tablespoons brown sugar. Cut in one cup of shortening. Stir in 5 to 6 tablespoons very cold water until dough holds together.
In a small bowl, mix dried fruit, ¼ cup brown sugar, 2 tablespoons shortening, and one teaspoon cinnamon.
Peel apples; remove cores but do not go all the way through to bottom. Press fruit mixture in cavities.
Preheat oven to 400 F. Grease a 15 x 10 jelly-roll pan. Reserve 1/3 cup dough.
On floured surface, with floured rolling pin, roll remaining dough into 21” by 14” rectangle. Cut dough into six 7-inch squares.
On waxed paper, mix 2 tablespoons brown sugar and ½ teaspoon cinnamon. Roll an apple in sugar mixture. Center apple on a dough square; brush edges of dough with some beaten egg. Bring dough up over top of apple; press gently around apple to shape; seal edges. Place in pan. Repeat with other apples.
Roll reserved dough ¼ inch thick. Cut leaves from dough; make veins. Brush the apple dumplings with beaten egg. Attach leaves and brush with egg. Press in cloves for stems.
Bake 35 to 40 minutes until pastry is golden brown and apples are tender when pierced. Serve plain or with cream.

File#R080 D2 – C6

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