Slices of tart green apple enrobed in pastry and baked in a cinnamon and nutmeg sugar syrup.
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 13x9x2-inch baking dish. Pour syrup over dumplings.
- Bake in a preheated oven 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.