• 9/17 Apple Dumpling Day 2

    From Dave Drum@1:3634/12 to All on Sat Sep 16 13:40:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apple Dumplings w/Nuts
    Categories: Pastry, Fruits, Nuts, Dairy, Desserts
    Yield: 6 Servings

    2 c Flour
    2 ts Sugar
    1/2 ts Salt
    10 tb Unsalted butter
    2/3 c Milk; + more for brushing
    6 md Apples; cored, peeled
    2 tb Unsalted butter; softened
    1/4 c Brown sugar
    1/4 c Chopped walnuts

    MMMMM---------------------BUTTERSCOTCH SAUCE--------------------------
    1 c Brown sugar
    Heavy Cream
    Karo dark corn syrup
    1 tb Unsalted butter
    1 tb Brandy or cognac; opt

    By Flo Braker

    Rome Beauty, Golden Delicious and Braeburn are great
    apple varieties for these homey pastries.

    Stir together flour, sugar and salt in a large bowl.
    Cut in butter until mixture forms coarse crumbs. Using
    a fork, gradually stir in milk until mixture comes
    together. Press dough into a flat 5" to 6" square,
    wrap in plastic and refrigerate for 1 hour or overnight.

    Adjust rack to lower third of oven; preheat oven to

    Mix the butter, sugar and nuts in a small bowl. Stuff
    each cored apple with 2 to 3 teaspoons of the mixture.

    On a lightly floured surface, roll dough to a 12" x 18"
    rectangle; trim edges just to make even. Cut dough in
    six 6" squares. Center an apple on each square. Lift
    the sides of the pastry to the center of each apple,
    pinch the seams to seal well and cover each apple

    Arrange the apples seam side down on an ungreased
    jelly-roll pan.

    Roll out any dumpling pastry trimmings and using a
    knife, cut out leaf shapes. Lightly brush apple
    dumplings with milk; place leaf shapes on them. With
    the tines of a fork, prick the dough.

    Bake for about 35 minutes, or until apples are tender
    and crust is golden. Serve warm with Butterscotch Sauce.

    BUTTERSCOTCH SAUCE: In a heavy-bottomed saucepan,
    combine brown sugar, cream, syrup butter over medium
    heat. Stir until mixture reaches a simmer, then reduce
    to low heat and cook 3 minutes. Off the heat, add 1 tb
    brandy, if desired. Serve warm.

    Makes about 1 cup sauce.

    Makes 6 dumplings.

    URL: http://sfgate.com

    MM Format by Dave Drum - 30 November 2013

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