Ingredients:
Apple Dumplings
- 6 baking apples (each about 3 inches in diameter) — peeled and cored
- 3 tablespoons raisins
- 3 tablespoons chopped nuts
- 2 1/2 cups packed brown sugar
- 1 1/3 cups water
Procedure:
- Heat oven to 425º. Prepare pastry. Gather into a ball.
- Roll two-thirds of the pastry into 14-inch square on lightly floured cloth-covered board with floured stockinet-covered rolling pin; cut into 4 squares.
- Roll remaining pastry into rectangle, 14 × 7 inches; cut into 2 squares.
- Place apple on each square.
- Mix raisins and nuts; fill each apple.
- Moisten corners of each pastry square; bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal.
- Place dumplings in ungreased baking dish, 13 × 9 × 2 inches.
- Heat brown sugar and water to boiling; carefully pour around dumplings.
- Bake, spooning or basting syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
- Serve warm or cool with cream or sweetened whipped cream if desired.