MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Dumplings
Categories: Desserts, Fruits, Pastry
Yield: 6 Servings

Pastry for 2-crust pie

MMMMM---------------------------SYRUP--------------------------------
1 c Sugar
2 c Water
3 tb Butter
1/4 ts Cinnamon
1/4 ts Nutmeg

MMMMM--------------------------FILLING-------------------------------
6 Apples; peeled, cored
1/2 c Sugar
1 1/2 ts Cinnamon
1 1/2 ts Nutmeg
2 tb Butter

Roll pastry slightly less than 1/8-inch thick. Cut
into 7-inch squares. Bring syrup ingredients to boil.
Boil 3 minutes. Put apple in center of each pastry
square. Fill with mixture of sugar, cinnamon and
nutmeg. Dot each with teaspoon of butter. Bring
points of pastry up over apple and overlap. Place a
little apart in baking pan. Bake at 425 degrees for
45 minutes. Just before serving pour rest of warm
syrup over dumplings and serve with cream.

Source: Stephenson's Restaurants Recipes, Kansas
City, MO

From the recipe files of Rosanne Troxel, Lenexa, KS

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Dumplings w/Nuts
Categories: Pastry, Fruits, Nuts, Dairy, Desserts
Yield: 6 Servings

2 c Flour
2 ts Sugar
1/2 ts Salt
10 tb Unsalted butter
2/3 c Milk; + more for brushing
6 md Apples; cored, peeled
2 tb Unsalted butter; softened
1/4 c Brown sugar
1/4 c Chopped walnuts

MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
1 c Brown sugar
Heavy Cream
Karo dark corn syrup
1 tb Unsalted butter
1 tb Brandy or cognac; opt

By Flo Braker

Rome Beauty, Golden Delicious and Braeburn are great
apple varieties for these homey pastries.

Stir together flour, sugar and salt in a large bowl.
Cut in butter until mixture forms coarse crumbs. Using
a fork, gradually stir in milk until mixture comes
together. Press dough into a flat 5" to 6" square,
wrap in plastic and refrigerate for 1 hour or overnight.

Adjust rack to lower third of oven; preheat oven to
375ºF/190ºC.

Mix the butter, sugar and nuts in a small bowl. Stuff
each cored apple with 2 to 3 teaspoons of the mixture.

On a lightly floured surface, roll dough to a 12" x 18"
rectangle; trim edges just to make even. Cut dough in
six 6" squares. Center an apple on each square. Lift
the sides of the pastry to the center of each apple,
pinch the seams to seal well and cover each apple
completely.

Arrange the apples seam side down on an ungreased
jelly-roll pan.

Roll out any dumpling pastry trimmings and using a
knife, cut out leaf shapes. Lightly brush apple
dumplings with milk; place leaf shapes on them. With
the tines of a fork, prick the dough.

Bake for about 35 minutes, or until apples are tender
and crust is golden. Serve warm with Butterscotch Sauce.

BUTTERSCOTCH SAUCE: In a heavy-bottomed saucepan,
combine brown sugar, cream, syrup butter over medium
heat. Stir until mixture reaches a simmer, then reduce
to low heat and cook 3 minutes. Off the heat, add 1 tb
brandy, if desired. Serve warm.

Makes about 1 cup sauce.

Makes 6 dumplings.

URL: http://sfgate.com

MM Format by Dave Drum - 30 November 2013

Uncle Dirty Dave's Archives

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