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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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The first time I made this recipe, I was serving guests who had two little daughters. The girls weren't sure about eating a dessert that looked so different. But after just one bite, they proclaimed the treat yummy and cleaned their plates. The smooth lemon sauce adds a bit of zip. -Kristy Deloach, Baker, Louisiana Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/4 teaspoons salt, divided |
1/3 cup shortening |
4 to 5 tablespoons cold milk |
1/2 cup packed brown sugar |
3 tablespoons butter, softened |
1/2 teaspoon ground cinnamon |
4 medium baking apples, peeled and cored |
1 egg white, beaten |
lemon sauce: |
1/2 cup sugar |
4 teaspoons cornstarch |
1 cup cold water |
3 tablespoons butter |
4 teaspoons lemon juice |
2 teaspoons grated lemon peel |
1/8 teaspoon salt |
Directions:
1. Combine flour and 1 teaspoon salt. Cut in shortening until crumbly. Stir in milk until pastry forms 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.
2. On a floured surface, roll pastry into a 14-in. square. Cut into four 7-in. squares. Place one apple in center of each square. Brush edges of pastry with egg white. Fold up corners to center; pinch to seal.
3. Place in a greased 9-in. square baking dish. Bake at 375° for 35-40 minutes or until golden brown.
4. 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. Yield: 4 servings.
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