| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dumplings | 6 | Servings | ||
INGREDIENTS
| Pastry for 2-crust pie | ||
| 1 | c | Sugar |
| 2 | c | Water |
| 3 | tb | Butter |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 6 | Apples, peeled and cored | |
| 1/2 | c | Sugar |
| 1 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Nutmeg |
| 2 | tb | Butter |
INSTRUCTIONS
SYRUP FILLING 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 (troxel-in-kc@worldnet.att.net) Posted to MM-Recipes Digest V4 #257 by SVQF34B@prodigy.com ( L M SMITH) on Sep 27, 1997
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