Apple dumplings with almonds

Yield: 4 servings

Measure Ingredient
4 mediums Cooking apples
4 tablespoons Brandy
50 grams (2oz) almonds, finely chop'd
240 grams (8«oz) flour
40 grams (1«oz) caster sugar
Lightly whipped cream,
100 grams (3«oz) almond paste
1 Egg, beaten
150 grams (5¬oz) butter, softened
1 small Egg custard or ice cream

DOUGH

SERVE WITH

To Drink: - Sweet white wine or Madeira Level of Difficulty: Fairly easy Preparation Time: 1 hour + resting time Prepare in Advance: Yes

Line a baking sheet with greaseproof paper. Make the dough. Put all the dough ingredients into a bowl and work together into a smooth dough. Set aside in the fridge to rest for at least 1 hour.

Peel and core the apples. Prick the apples with a cocktail stick or needle. Brush with a little of the brandy and roll in the chopped almonds.

Grate the almond paste, add the remaining brandy and mix together until smooth.

Preheat the oven to 200øC/400øF/Gas Mark 6. Roll out the dough to form a square approximately 30 x 30cm/12 x 12 inches. Cut the square into 4 pieces. Put one apple on each square. Fill the centres with the almond paste mixture. Brush the dough edges with beaten egg.

Fold the four corners over the apples and pinch the edges together to form a parcel. Put the apple dumplings on the prepared baking sheet, brush with egg and sprinkle with the remaining chopped almonds. Bake for 20-25 mins. Test with a fork or skewer to see if the apples are fully cooked; hard apples with take longer. Cover the dumplings with foil if they get too brown during baking.

Posted by : Sue Rykmans.

Submitted By SUE RYKMANS On 10-18-94

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