Lemony Apple Dumplings



4 servings



1-1/2 cup all-purpose flour
1-1/4 tsp. salt, divided
1/3 cup shortening
4 tbsp. cold milk
1/2 cup brown sugar
3 tbsp. butter or
margarine, softened
1/2 tsp. cinnamon
4 md. baking apples, peeled and cored
1 egg white, beaten

Lemon Sauce

1/2 cup sugar
1-1/3 tbsp. cornstarch
1 cup water
3 tbsp. butter or
1-1/3 tbsp. lemon juice
2 tsp. grated lemon peel
1/8 tsp. salt


Combine flour and 1 teaspoon salt. Cut in shortening until crumbly. Stir in milk until pastry froms a ball; set aside. Stir brown sugar, butter, cinnamon and remaining salt to form a paste. Divide and press into center of each apple; pat any extra filling on outside of apples. On a floured surface, roll pastry into a 14-inch square. Cut into 4 to 7-inch squares. Place one apple in center of each square. Brush edges of pastry with egg white. Fold up corners to center; pinch to seal. Place in a greased 9-inch square baking dish. Bake at 375°F for 35-40 minutes or until golden brown. Meanwhile, combine sugar and cornstarch in a saucepan. Stir in water. Bring to a boil; boil 2 minutes. Remove from heat; stir in remaining ingredients until smooth. Serve warm over warm dumplings.

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