Baked Cranberry-Apple Dumplings (2 Of 2) Recipe

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Baked Cranberry-Apple Dumplings (2 Of 2) Recipe

 



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Baked Cranberry-Apple Dumplings (2 Of 2)

 

Ingredients

1 no ingredients



 

Preparation

Form pastry into ball; wrap in waxed paper; refrigerate. On waxed
paper, combine 2 tablespoon sugar & the cinnamon. Pare and core
apples; roll in cinnamon-sugar; reserve any left over. Preheat oven
to 450 degrees. Butter 13-by-9-by-2-inch baking pan. On lightly
floured pastry cloth, roll pastry into a rectangle 30 by 4-1/2
inches. With pastry wheel or knife, cut lengthwise into 4 strips.
Starting at the top, 1 inch from center, spiral a pastry strip around
each apple, over- lapping slightly, covering completely. Moisten
overlapping edges with cold water; press edges to seal. Press sides
and bottoms of pastry against apples. Place in baking dish, sides not
touching. Spoon melted butter into centers. Brush pastry with egg
yolk mixed with 2 teaspoons water. Sprinkle with reserved
cinnamon-sugar. Bake 15 minutes; reduce oven to 350 degrees. Brush
pastry again with egg yolk. Continue baking dumplings 20 to 30
minutes longer, or until apples are tender when pierced with knife
and pastry is crisp and golden. Meanwhile, make cranberry-apple
sauce: In medium saucepan, combine cranberries and sugar. Mash
cranberries slightly with spoon. Add maple syrup and 1/4 cup water;
mix well. Bring to boiling, stirring, about 3 minutes, or until
cranberries pop. Add chopped apple and butter. Bring to boiling;
reduce heat, and simmer, covered, 5 minutes. Remove apples to serving
dish. Spoon sauce over top and around base of each. Serve warm with
vanilla ice cream or whipped cream. Makes 4 servings. Source: Mc
Call's Cooking School

 

 

Servings: 12

 

 

 

 


 

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