INGREDIENTS

INSTRUCTIONS

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 sour cream 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
Posted to EAT-L Digest 30 October 96
Date:    Thu, 31 Oct 1996 16:25:27 -0500
From:    Carol Taillon <taillon@ACCESS.MOUNTAIN.NET>

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