Apple Dumplings
Submitted by JudeL
Simple biscuit-style apple dumplings with baking powder pastry wrapped around cinnamon-sugar filled apples. Bake until tender, serve warm with milk or cream.
YIELD
1 1/2 dozenPREP
25 minCOOK
20 minREADY
1 hrsThese dumplings use a quick biscuit dough instead of traditional pie pastry. Cut shortening into flour, add cold milk, and you’ve got a soft dough that rolls out easily.
Wrap each peeled, cored apple in a pastry circle. Fill the core cavity with cinnamon sugar, seal the edges, and bake on a greased sheet.
The pastry bakes up tender and cake-like around the soft apples. Pour cold milk or cream over each serving.
Baking Tips
- Cut shortening into flour until fine crumbs form
- Roll dough large enough to cover each apple completely
- Moisten edges and seal well to prevent opening
- Bake at 350°F until apples are tender and pastry is browned
Ingredients
Directions
Sift flour, baking powder, and salt together.
Cut in shortenig, add milk, and mix to a smooth dough.
Turn onto floured surface and divide into 6 portions.
Roll each portion large enough to cover 1 apple.
Place an apple on each piece of pastry.
Mix sugar and cinnamon together.
Spoon some of this mixture into each core cavity.
Moisten edges of pastry and bring up over the apple; seal edges.
Place on greased baking sheet or in shallow pan.
Bake at 350℉ (180℃). or until apples are tender and pastry is lightly browned.
Remove from baking sheet. Serve warm with milk or cream.
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