Baked Apple Dumplings With Cranberry Filling
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Baked Apple Dumplings With Cranberry Filling
  Apple    Dumplings    Cranberry    Fillings  
Last updated 6/12/2012 1:05:55 AM. Recipe ID 31150. Report a problem with this recipe.
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      Title: Baked apple dumplings with cranberry filling
 Categories: None
      Yield: 6 Servings
    1/2 c  Sour cream
    1/2 c  Brown sugar; packed
    1/3 c  Dried cranberries
    1/2 ts Grated orange peel
      6 md Golden Delicious apples
      1    Double crust pie pastry
    1/4 c  Milk
      6 ts Granulated sugar
  Heat oven to 425.  Combine sour cream, sugar, cranberries and orange
  peel. Core apples, making a hole with 1 1/4-inch diameter.  Do not
  cut through bottom; do not peel. Divide pastry into 6 equal pieces.
  On a well-floured board, roll out one peice into 9-inch square.
  Lightly brush dough with water. Set apple in center of dough. Fill
  with sour cream mixture. Gather up corners of pastry and bring
  together at top, forming a decorative twist; cut off excess pastry
  and reserve. Press pastry to smoothly encase apple. Pinch each of the
  4 flaps of excess dough to seal. Trim to 1/2-inch width, following
  curve of apple; reserve excess pastry. Press seams against apple.
  Refrigerate while wrapping remaining apples. Brush a dumpling with
  milk. Sprinkle with 1 teas sugar.  Set on baking sheet. Repeat with
  remaining dumplings. Place 2 inches apart on sheet. Prick dough in
  several places with fork, not piercing apple skin. If desired, roll
  out excess dough. Cut out decorative leaves.  Attach to dumpling with
  water. Bake in 425 oven for 30 minutes or until apples are tender and
  pastry is golden brown. Serve warm. 

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Recipe ID 31150 (Apr 03, 2005)

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