Sunday, September 15, 2019

Apple Dumpling










  • 3 cups all-purpose flour

    • 1 teaspoon salt
    • 1 cup shortening
    • 1/3 cup cold water
    • 8 medium tart apples, peeled and cored
    • 8 teaspoons butter
    • 9 teaspoons cinnamon-sugar, divided
    • SAUCE:
    • 1-1/2 cups packed brown sugar
    • 1 cup water
    • 1/2 cup butter, cubed

    • Directions: 

    • In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle.
    • Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
    • Gently bring up corners of pastry to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cinnamon-sugar.
    • In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples.
    • Bake 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.

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