Yield: 4 Servings
|4 \N||Apples, (baking)|
|½ teaspoon||Ground cloves|
|1 teaspoon||Grated orange rind|
|¼ cup||Walnut pieces, toasted (and coarsly ground)|
|2 tablespoons||Brown sugar|
|2 \N||Whole pastry dough (enough for 2 pie crusts)|
|1 \N||Egg yolk, mixed with|
Preheat oven to 450 degrees. Lightly grease 12 x 8 x 2-inch baking dish.
Pare and core the apples, combine sugar and 1 teaspoon cinnamon on sheet of waxed paper. Roll apples in mixture to coat.
Combine remaining ½ teaspoon cinnamon, nutmeg, cloves, orange rind, walnuts, raisins, brown sugar and butter in small bowl. Set aside.
Divide pastry into five equal pieces. Reser4ve one piece to make leaves to decorate the top of each dumpling.
Roll each piece of pastry into 8½-inch rounds. Set an apple in the center of each round. Stuff with one-fourth of the walnut mixture. Bring pastry up around apple folding and pressing to fit. Place in greased baking dish. Repeat with remaining apples.
Roll out reserved dough and cut out leaf shapes with cookie cutter. Score veins on leaves with dull edge of knife. Brush each pastry-wrapped apple with egg yolk-water mixture. Bake in 450-degree oven for 15 minutes. Reduce oven temperature to 350 degrees. Continue baking 30 minutes longer or until pastry is flaky and golden. Remove dumpling to individual serving plates.
Some Dumpling Tips: Don't wash apples until ready to use them or you'll eliminate the fruit's natural protective coating.
Keep apples at about 32 degrees with a plenty of humidity. Wrap each individual apple in newspaper or tissue paper and storing in a box in a less often used refrigerator if possible. The adave one bad apple spoils the bunch is true.
Source: The Indianapolis Star 9/25/96 Per serving: 482 Calories; 23g Fat (42% calories from fat); 6g Protein; 67g Carbohydrate; 99mg Cholesterol; 127mg Sodium Posted to MC-Recipe Digest V1 #594 by Charles Davis <comet9@...> on May 2, 1997