Tag Archives: apple dumpling

Saucy Apple Dumplings

1 package (11 ounces) pie crust sticks
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 medium baking apples, pared and cored
Fluffy Swiss Sauce (below)

Heat oven to 425°. Prepare pastry for Two-Crust Pie as directed on package except- Roll into 14-inch square. Cut into four 7-inch squares. Cover pastry to prevent drying.

Mix sugar, cinnamon and nutmeg; roll apples in sugar mixture. Reserve leftover sugar mixture. Place 1 apple in center of each pastry square. Moisten edges of square; join corners on top of apple and pressed together as pictured. Pinch edges together; brush with milk. Place in ungreased baking pan 9x9x2 inches. Sprinkle remaining sugar mixture. Bake until apples are tender, about 35 minutes. Serve with Fluffy Swiss Sauce. 4 servings.

2 tablespoons butter or margarine, softened
½ cup powdered sugar
1 egg yolk
½ teaspoon vanilla
½ cup shredded Swiss cheese (about 2 ounces)

Beat butter, sugar, egg yolk and vanilla until light and fluffy. Stir in cheese.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Apple Dumpling

2 ⅔ cups sifted flour
1 teaspoon salt
2 tablespoons grated Parmesan cheese
1 cup shortening, chilled
½ cup cold water
6 baking apples, pared and cored
1/4 cup chopped nuts
1/4 cup raisins
1 cup brown sugar
⅓ cup water
2 tablespoons lemon juice
2 tablespoons butter

Preheat oven to 425. Measure flour, salt and cheese into a bowl. Cut in shortening. Sprinkle in water 1 tablespoon at a time until flour is moistened. Do minimum amount of mixing. Roll pastry ⅛-inch thick in a 12×18-inch rectangle. Cut into 6-inch squares. Place one apple on each square and fill center of apple with mixture of nuts and raisins. Moisten corners of squares; bring opposite corners of pastry up over apple and press together. Prick pastry with fork. Place in an ungreased pan and bake for 15 minutes. Meanwhile, heat brown sugar, water, lemon juice and butter. Pour sauce over dumplings; lower oven temperature to 350 and continue baking until done above 30 to 40 longer. Baset several times with sauce during cooking.

1973 Curtin Publications, Inc., New York, N.Y. Printed in U.S.A.