Baked Cranberry-Apple Dumplings (2 of 2)

Title:
Baked Cranberry-Apple Dumplings (2 of 2)

Yield:
12 Servings

Categories:
Desserts,
Dumplings,
Holidays




Ingredients:





          -DIRECTIONS:






 Form pastry into ball; wrap in waxed paper; refrigerate. On waxed paper,


 combine 2 tablespoon sugar & the cinnamon. Pare and core apples; roll in


 cinnamon-sugar; reserve any left over. Preheat oven to 450 degrees. Butter


 13-by-9-by-2-inch baking pan. On lightly floured pastry cloth, roll pastry


 into a rectangle 30 by 4-1/2 inches. With pastry wheel or knife, cut


 lengthwise into 4 strips. Starting at the top, 1 inch from center, spiral
a


 pastry strip around each apple, over- lapping slightly, covering


 completely. Moisten overlapping edges with cold water; press edges to seal.


 Press sides and bottoms of pastry against apples. Place in baking dish,


 sides not touching. Spoon melted butter into centers. Brush pastry with egg


 yolk mixed with 2 teaspoons water. Sprinkle with reserved cinnamon-sugar.


 Bake 15 minutes; reduce oven to 350 degrees. Brush pastry again with egg


 yolk. Continue baking dumplings 20 to 30 minutes longer, or until apples


 are tender when pierced with knife and pastry is crisp and golden.


 Meanwhile, make cranberry-apple sauce: In medium saucepan, combine


 cranberries and sugar. Mash cranberries slightly with spoon. Add maple


 syrup and 1/4 cup water; mix well. Bring to boiling, stirring, about 3


 minutes, or until cranberries pop. Add chopped apple and butter. Bring to


 boiling; reduce heat, and simmer, covered, 5 minutes. Remove apples to


 serving dish. Spoon sauce over top and around base of each. Serve warm with


 vanilla ice cream or whipped cream. Makes 4 servings. Source: Mc Call's


 Cooking School


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini