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Lemony Apple Dumplings

Lemony Apple Dumplings
The first time I made this recipe, I was serving guests who had two little daughters. The girls weren't sure about eating a dessert that looked so different. But after just one bite, they proclaimed the treat "yummy" and cleaned their plates. The smooth lemon sauce adds a bit of zip. -Kristy Deloach, Baker, Louisiana
4 ServingsPrep: 30 min. Bake: 35 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1-1/4 teaspoons salt, divided
  • 1/3 cup shortening
  • 4 to 5 tablespoons cold milk
  • 1/2 cup packed brown sugar
  • 3 tablespoons butter, softened
  • 1/2 teaspoon ground cinnamon
  • 4 medium baking apples, peeled and cored
  • 1 egg white, beaten
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1 cup cold water
  • 3 tablespoons butter
  • 4 teaspoons lemon juice
  • 2 teaspoons grated lemon peel
  • 1/8 teaspoon salt

Directions

  • Combine flour and 1 teaspoon salt. Cut in shortening until crumbly.
  • Stir in milk until pastry forms 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-in. square. Cut into four
© Taste of Home 2013

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Lemony Apple Dumplings (continued)

Directions (continued)

  • 7-in. 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-in. square baking dish. Bake at 375° 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. Yield: 4
  • servings.
Nutrition Facts: 1 serving (1 each) equals 756 calories, 34 g fat (15 g saturated fat), 48 mg cholesterol, 1,018 mg sodium, 108 g carbohydrate, 4 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013