Title: Baked cranberry-apple dumplings (2 of 2)
 Categories: Desserts, Dumplings, Holidays
      Yield: 12 Servings
 
           -DIRECTIONS:
 
  Form pastry into ball; wrap in waxed paper; refrigerate. On waxed
  paper, combine 2 tablespoon sugar & the cinnamon. Pare and core
  apples; roll in cinnamon-sugar; reserve any left over. Preheat oven
  to 450 degrees. Butter 13-by-9-by-2-inch baking pan. On lightly
  floured pastry cloth, roll pastry into a rectangle 30 by 4-1/2
  inches. With pastry wheel or knife, cut lengthwise into 4 strips.
  Starting at the top, 1 inch from center, spiral a pastry strip around
  each apple, over- lapping slightly, covering completely. Moisten
  overlapping edges with cold water; press edges to seal. Press sides
  and bottoms of pastry against apples. Place in baking dish, sides not
  touching. Spoon melted butter into centers. Brush pastry with egg
  yolk mixed with 2 teaspoons water. Sprinkle with reserved
  cinnamon-sugar. Bake 15 minutes; reduce oven to 350 degrees. Brush
  pastry again with egg yolk. Continue baking dumplings 20 to 30
  minutes longer, or until apples are tender when pierced with knife
  and pastry is crisp and golden. Meanwhile, make cranberry-apple
  sauce: In medium saucepan, combine cranberries and sugar. Mash
  cranberries slightly with spoon. Add maple syrup and 1/4 cup water;
  mix well. Bring to boiling, stirring, about 3 minutes, or until
  cranberries pop. Add chopped apple and butter. Bring to boiling;
  reduce heat, and simmer, covered, 5 minutes. Remove apples to serving
  dish. Spoon sauce over top and around base of each. Serve warm with
  vanilla ice cream or whipped cream. Makes 4 servings. Source: Mc
  Call's Cooking School