Apple Dumplings Recipe

From Dorothy McNett's Recipe Book.

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Apple Dumplings

From Dorothy McNett's recipes at A basic American mid-western dessert with a bit of a French, German, Swiss touch with the pastry. 3-6 servings Use either apples or firm but ripe pears. You do not need to peel the fruit but in this particular recipe the finished product is more tender if it has been peeled.

2 cups unbleached all purpose flour
1/2 teaspoon fine sea salt
3/4 cup very cold butter, cut into chunks
about 1/2 cup cold water
3 peeled and cored apples or firm pears
1 beaten egg
1/2 cup sorghum
2 tablespoons butter
1/4 cup raw sugar
2/3 cup water

Preheat oven to 350 degrees.
In processor, make pastry crust. Roll out 1/8 inch thick. With pastry cutter, cut out three 7 inch squares, 6 strips that are 6 inches long and 3/4 inches wide, and three 1 inch circles. Place an apple on each of the squares and bring up the points of dough to the top of each apple or pear, forming 4 ears. Now, over each dumpling, lay two strips of dough, crosswise, then top with a pastry circle. Brush dumplings with the egg, and place in a shallow baking dish. Set aside. In batter bowl, combine the sorghum, butter, sugar, and water. Microwave on high for 1 minute. Stir. Microwave another 1-2 minutes, or until mixture has boiled and the sugar is dissolved. Pour the syrup over the apples or pears. Bake 40 minutes, or until fruit is tender, spooning the sauce over them from time to time. Allow to stand 10-15 min. before serving. Cut in half to serve 6, or leave whole to serve 3.

Recipe created 1994-10-19.

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