INGREDIENTS

INSTRUCTIONS

           DIRECTIONS:
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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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