MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apple Dumplings With 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 Walnuts; chopped

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

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 375?F/190?C.

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

On a lightly floured surface, roll dough to a 12x18" 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
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 tb
brandy, if desired. Serve warm.

Yield: 1 Cup

Recipe by Flo Braker

Recipe FROM: http://sfgate.com

Formatted by: Dave Drum, Nov 30, 2013

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