INGREDIENTS

INSTRUCTIONS

Preheat oven to 450 degrees. Lightly grease 12 x 8 x 2-inch baking dish.
Pare and core the apples, combine sugar and 1 teaspoon cinnamon on sheet of
waxed paper. Roll apples in mixture to coat.
Combine remaining 1/2 teaspoon cinnamon, nutmeg, cloves, orange rind,
walnuts, raisins, brown sugar and butter in small bowl. Set aside.
Divide pastry into five equal pieces. Reser4ve one piece to make leaves to
decorate the top of each dumpling.
Roll each piece of pastry into 8 1/2-inch rounds. Set an apple in the
center of each round. Stuff with one-fourth of the walnut mixture. Bring
pastry up around apple folding and pressing to fit. Place in greased baking
dish. Repeat with remaining apples.
Roll out reserved dough and cut out leaf shapes with cookie cutter. Score
veins on leaves with dull edge of knife. Brush each pastry-wrapped apple
with egg yolk-water mixture. Bake in 450-degree oven for 15 minutes. Reduce
oven temperature to 350 degrees. Continue baking 30 minutes longer or until
pastry is flaky and golden. Remove dumpling to individual serving plates.
Serve warm.
Some Dumpling Tips: Don't wash apples until ready to use them or you'll
eliminate the fruit's natural protective coating.
Keep apples at about 32 degrees with a plenty of humidity. Wrap each
individual apple in newspaper or tissue paper and storing in a box in a
less often used refrigerator if possible. The adave one bad apple spoils
the bunch is true.
Source: The Indianapolis Star 9/25/96
Per serving: 482 Calories; 23g Fat (42% calories from fat); 6g Protein; 67g
Carbohydrate; 99mg Cholesterol; 127mg Sodium
Posted to MC-Recipe Digest V1 #594 by Charles Davis
<comet9@worldnet.att.net> on May 2, 1997

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