Lemony apple dumplings
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Flour |
| 1¼ | teaspoon | Salt -- divided |
| ⅓ | cup | Shortening |
| 4 | tablespoons | Milk -- cold |
| ½ | cup | Brown sugar |
| 3 | tablespoons | Butter or margarine -- |
| Softened | ||
| ½ | teaspoon | Cinnamon |
| 4 | mediums | Apple -- peeled, cored |
| 1 | Egg white -- beaten | |
| ***lemon sauce*** | ||
| ½ | cup | Sugar |
| 4 | teaspoons | Cornstarch |
| 1 | cup | Water |
| 3 | tablespoons | Butter or margarine |
| 4 | teaspoons | Lemon juice |
| 2 | teaspoons | Lemon peel -- grated |
| ⅛ | teaspoon | Salt |
Directions
Combine flour and 1 teaspoon salt. Cut in shortening until crumbly.
Stir in milk until pastry froms a ball; set aside. Stir brown sugar, butter, cinnamon and remaining salt to form a paste. Divide and press into center of each apple; pat any extra filling on outside of apples. On a floured surface, roll pastry into a 14 inch square.
Cut into 4 - 7 inch squares. Place one apple in center of each square. Brush edges of pastry with egg white. Fold up corners to center; pinch to seal. Place in a greased 9 inch square baking dish.
Bake at 375 for 35 - 40 minutes or until golden brown. Meanwhile, combine sugar and cornstarch in a saucepan. Stir in water. Bring to a boil; boil 2 minutes. Remove from heat; stir in remaining ingredients until smooth. Serve warm over warm dumplings. Source: Taste of Home Magazine.
Recipe By : Taste Of Home