• 9/17 Apple Dumpling Day 3

    From Dave Drum@1:3634/12 to All on Wed Sep 15 18:04:00 2021
    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
    375øF/190øC.

    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-inch
    rectangle; trim edges just to make even. Cut dough into
    six 6-inch 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 completely.
    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 tablespoon 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

    Uncle Dirty Dave's Archives

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