| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 1 | Pastry for 2-crust pie | |
| 1 | c | Granulated white sugar |
| 2 | c | Water |
| 3 | tb | Butter (softened) |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Nutmeg |
| 6 | Apples; peeled and cored | |
| 1/2 | c | Granulated white sugar |
| 1 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Nutmeg |
| 2 | tb | Butter (softened) |
| Cream (for serving) |
INSTRUCTIONS
SYRUP FILLING From: lull@acm.org (Barbara Lull) Date: 17 Oct 1995 18:30:07 -0600 Roll pastry slightly less than 1/8" thick. Cut into 7" squares. Bring syrup ingredients to boil. Boil 3 minutes. Put apple on center of each pastry square. Fill with mixture of sugar, cinnamon, nutmeg. Dot each with teaspoon of butter. Bring points of pastry up over apple and overlap. Place a little apart in baking pan. Pour 1 cup hot syrup mixture around dumplings. Bake at 425 degrees for 45 minutes. Just before serving pour rest of warm syrup over dumplings and serve with cream. Variation: Peach Dumplings: 3 large peaches, peeled and pitted (in place of apples). Put peach half on center of each square and proceed as for apple dumplings above. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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