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
 
  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 teaspoons 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.
  
  Makes about 1 cup sauce.
  
  Recipe by Flo Braker
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 November 2013
  
  Uncle Dirty Dave's Archives
 
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