Thursday, December 5, 2013

APPLE DUMPLINGS

1 cup white whole-wheat flour
2 cups all-purpose flour
1 tsp salt
1 1/4 cups vegetable shortening
1 egg, lightly beaten
1/4 cup cold water
1 tbsp vinegar
8 small cooking apples
3/4 cup packed brown sugar
1/2 cup butter, cut up
1 cup whipping cream, divided
2 tbsp corn syrup
1 tsp vanilla extract

Preheat oven to 350 degrees.
Grease a 15 x 10 x 1-inch baking pan; set aside.

To make pastry:
In a large bowl combine the flours and salt.  Using a pastry blender, cut in the shortening until pieces are the size of small peas.

In a small bowl combine the egg, water, and vinegar; stir into the flour mixture until all the dough is moistened.  Form the dough into a ball. Cover and allow to rest for 10 minutes. (This dough will be slightly sticky.)

Divide dough in half. Turn one half out onto a well-floured surface; roll to form a 12-inch square. Using a sharp knife or a pastry wheel, cut into 4 6-inch squares.

Place an apple on each pastry square. Fold the corners over the apple to center of each square. Pinch edges to seal.  Repeat the process with the other half of the dough.

Place the dumplings into the prepared baking pan.  Bake at 350 degrees for 45 to 50 minutes or until the apples are tender and the pastry is golden brown.  Allow to cool at least 10 minutes.

While dumplings cool, make a caramel sauce by combining the brown sugar, butter, 2/3 cup of the whipping cream, and the corn syrup in a medium saucepan.  Bring to boiling, stirring occasionally; reduce heat to medium and boil gently, uncovered, for 5 minutes.

Remove sauce from the heat and stir in the vanilla extract. Transfer sauce to a bowl, cover, and allow to cool slightly.

In a small chilled bowl, whip the remaining 1/3 cup whipping cream to soft peaks.

Serve the dumplings with the caramel sauce and topped with a dollop of whipped cream.



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