Apple Dumplings & Brandy Sauce
Dumplings Ingredients:
2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter or margarine
2/3 cup sour cream
6 medium tart cooking apples, cored, peeled
1/3 cup granulated sugar
1/3 cup chopped pecans
2 tablespoons butter or margarine, softened
Milk
Brandy Sauce Ingredients:
1/2 cup firmly packed brown sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
2 tablespoons butter or margarine
1 tablespoon brandy*
Heat oven to 400°F (205°C).
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.
Roll dough into 19 x 12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.
Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15 x 10 x 1-inch jelly roll pan, seam-side down.
Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.
Combine all sauce ingredients in 1 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.
Makes 6 servings (3/4 cup sauce).
*Substitute 1 teaspoon brandy extract
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