Apple Dumplings With Ginger Crust
|Flour||3 Cup (48 tbs)|
|Non fat dry milk||1⁄4 Cup (4 tbs)|
|Ground ginger||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Solid all vegetable shortening||1 Cup (16 tbs) (at room temperature)|
|Ice water||10 Tablespoon|
|Winesap apples||4 Large|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
Preheat oven to 425°.
Sift together dry ingredients. With a pastry blender or 2 knives, used scissor fashion, cut in the shortening. Work in the ice water with a fork, 1 tablespoon at at time.
Shape dough into a ball. Divide dough into 4 equal pieces. On a floured surface, roll each piece into a 9" square.
Peel and core apples. Place an apple on each pastry square.
Mix together cinnamon and sugar. Fill apple core cavity with cinnamon sugar mixture. Dot with butter.
Moisten pastry edges with water. Bring opposite points of pastry together over apple. Overlap and seal. Place pastry covered apples in a shallow baking dish.
In a small saucepan combine sugar, water, and butter. Heat to boiling.
Pour boiling syrup in the bottom of the baking dish. Bake at 425° for 45 minutes or until crust is crisp and brown.
Serve warm with Cold Sabayon Sauce