Cranberry Glazed Apple Dumpling
|Refrigerated pie crust||1 , softened as directed on package (Pillsbury, From 15 Ounce Package)|
|Cream cheese||2 Tablespoon|
|Sweetened dried cranberries||2 Tablespoon|
|Raspberry cranberry juice||1 1⁄2 Cup (24 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
Preheat oven in Convection Bake to 400°F (*375°F).
Unfold pie crust, peel off top plastic sheet. Press out fold lines. Cut crust into 8 wedges with kitchen scissors or knife.
Place 2 crust wedges together at points, overlapping points about 1/2-inch. Press to seal. Center 1 apple on overlapped points. Spoon about 1/2 tablespoon each of the cream cheese and cranberries into apple. Repeat with remaining wedges and apples.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon in small bowl. Sprinkle each apple with 1/4 teaspoon sugar-cinnamon mixture. (Reserve remaining mixture.)
Make 1 cut in each crust wedge from apple to edge to make
4 strips per apple. Separate strips enough to space evenly around apple. Bring strips up around apple, overlapping and sealing at top.
Place wrapped apples in ungreased 8-inch square (2-quart) glass baking dish.
Combine juice drink and 2/3 cup sugar in small saucepan. Bring to a boil, stirring well to dissolve sugar. Pour over wrapped apples in baking dish. Sprinkle apples with remaining sugar-cinnamon mixture.
Convection Bake for 20 to 30 minutes or until apples are almost tender and crust is deep golden brown. Cool at least 1 hour before serving.