Baked Apple Dumplings With Cranberry Filling
Ingredients| 1/2 cup sour cream 1/2 cup brown sugar -- packed 1/3 cup dried cranberries 1/2 tsp grated orange peel 6 medium golden delicious apples 1 double crust pie pastry 1/4 cup milk 6 tsp granulated sugar |
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Heat oven to 425. Combine sour cream, sugar, cranberries and orange
peel. Core apples, making a hole with 1 1/4-inch diameter. Do not cut
through bottom; do not peel.
Divide pastry into 6 equal pieces. On a well-floured board, roll out
one peice into 9-inch square. Lightly brush dough with water. Set
apple in center of dough. Fill with sourcream mixture. Gather up
corners of pastry and bring together at top, forming a decorative
twist; cut off excess pastry and reserve. Press pastry to smoothly
encase apple. Pinch each of the 4 flaps of excess dough to seal. Trim
to 1/2-inch width, following curve of apple; reserve excess pastry.
Press seams against apple. Refrigerate while wrapping remaining
apples.
Brush a dumpling with milk. Sprinkle with 1 teas sugar. Set on baking
sheet. Repeat with remaining dumplings. Place 2 inches apart on sheet.
Prick dough in several places with fork, not piercing apple skin.
If desired, roll out excess dough. Cut out decorative leaves. Attach
to dumpling with water. Bake in 425 oven for 30 minutes or until
apples are tender and pastry is golden brown. Serve warm.
Recipe By : Family Circle 9/17/96
From: Carol Taillon <[email protected]: Thu, 31 Oct 1996 16:25:27
~0500 (
Servings:
6
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