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Slices of tart green apple
enrobed in pastry and baked in a cinnamon and nutmeg sugar syrup.
Apple
Dumplings
- 2 cups granulated sugar
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup butter
- 6 Granny Smith or
Pippin apples, peeled, cored and quartered
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup vegetable shortening
- 3/4 cup milk
- Vanilla ice cream or
sweetened whipped cream (optional)
- Combine sugar, water,
cinnamon and nutmeg in a saucepan. Bring to a boil over medium heat, reduce heat and
simmer for 3 minutes,
stirring occasionally. Remove from heat and add butter; stir to combine. Set syrup
aside.
- Combine flour, salt and
baking powder in mixing bowl. Cut in shortening with a pastry blender until mixture
becomes crumbly. Add
milk all at once and stir with fork until just moistened.
- On a floured surface,
roll dough out to 15 x 10-inch rectangle and 1/4-inch thick. Cut into 6 (5-inch) squares. Arrange
4 pieces of apple on
each square and sprinkle with additional sugar and cinnamon.
- Fold corners to center
of each square and pinch edges together to seal dumplings, making sure no apple is sticking
out. Place dumplings
in buttered 13 x 9 x 2-inch baking dish. Pour syrup over dumplings.
- Bake at 375°F
(190°C) for
35 minutes, basting dumplings
with syrup occasionally during the baking time.
- Serve warm with a scoop
of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Makes 6 servings.
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