Ad-Lib Apple Dumplings
|All purpose flour||3 1⁄3 Cup (53.33 tbs)|
|Shortening||1 Cup (16 tbs)|
|Finely chopped pecans||1⁄2 Cup (8 tbs)|
|Water||3⁄4 Cup (12 tbs)|
|Apples||12 Small, peeled and cored|
|Light raisins/Miniature semisweet chocolate pieces||2 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
In a mixing bowl combine flour and salt; cut in shortening till pieces are the size of small peas.
Stir in the pecans.
Sprinkle 2 tablespoons of the water over part of the mixture.
Gently toss with a fork; push to side of bowl.
Repeat with remaining water till all is moistened.
Form the dough into a ball; divide dough into two portions.
On a lightly floured surface roll half of the dough into an 18x12 inch rectangle.
(Trim rectangle to exact size; use any extra dough to cut out designs with a small cookie cutter, if desired.) Using a fluted pastry wheel, cut rectangle into six 6 inch squares.
Place dough squares in a stack, separating them with pieces of waxed paper.
Repeat with remaining dough.
Cover and chill dough.
For dumplings, remove the pastry dough squares from refrigerator.
Let stand 30 minutes at room temperature.
Place one cored apple in center of each dough square.
Fill center of apple with raisins or chocolate pieces.
Sprinkle each with about 1 tablespoon sugar and desired spices.
Moisten edges of pastry with water.
Fold corners to center; pinch edges to seal.
Top with pastry cutouts, if desired.
Place in two shallow baking pans.
Bake in a 375Â° oven for 40 to 45 minutes or till pastry is brown.