Baked Apple Dumplings With Cranberry Filling

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Title: Baked Apple Dumplings With Cranberry Filling
Categories:
Yield: 6 servings

1/2 c Sour cream
1/2 c Brown sugar -- packed
1/3 c Dried cranberries
1/2 ts Grated orange peel
6 md Golden Delicious apples
1 Double crust pie pastry
1/4 c Milk
6 ts Granulated sugar

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 sourcream 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

From: Carol Taillon <taillon@access.Moudate: Thu, 31
Oct 1996 16:25:27 -0500 (

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