What a way to bring those wonder autumn aromas to your guests’ noses! The smell of Apple, cinnamon and pastry always brings about feelings of warmth and coziness.
- 1 3/4 Cup water
- 1 1/4 Cup Sugar
- 1/2 Teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 Tablespoons butter or margarine
- 2 1/4 Cup all purpose flour
- 1/4 teaspoon salt
- 2/3 Cup shortening
- 6 to 8 Tablespoons water
- 6 small cooking apples
For the syrup, in a medium saucepan combine the
- 1 3/4 cup water
- 1 Cup of Sugar
- 1/4 teaspoon of the cinnamon, and
- 1/4 teaspoon of nutmeg
Simmer, covered, for 5 minutes. Remove saucepan from heat stir in the butter or margarine.
For pastry combine
Flour and salt. Cut in shortening till pieces are size of small peas. Add water, a little at a time, mixing till all is moistened.
Form dough into a ball. On a lightly floured surface, roll dough into a 18X12 inch rectangle; cut into six 6 inch squares
Peel and core apples. Place an apple on each pastry square. Combine remaining sugar, cinnamon, and nutmeg; sprinkle over fruit.
Moisten edges of pastry with water; fold corners to center atop apples. Pinch to seal.
Place dumplings in an 11X7X1 1/2 inch baking pan. Pour syrup over dumplings.
Bake in a 375 degree oven about 45 minutes or till fruit is tender and pastry is brown.
To serve, spoon syrup over dumplings and if desired, serve with ice cream.
Makes 6 servings.
Substitutions: Peach halves may be substituted for the cored apples.
595 calories each.