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Serve these miniature apple dumplings warm or cool--either way, seconds will be in demand!
2 large baking apples, peeled, cored
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 6 tablespoons cold water
1 tablespoon margarine or butter, softened
TOPPING
1/4 cup margarine or butter, melted
1/2 cup sugar
1 teaspoon cinnamon
1 cup water
Heat oven to 425°F. Cut each apple into 8 wedges. In medium bowl, blend flour and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball.
On floured surface, roll dough lightly from center to edge into 12-inch square. Spread with 1 tablespoon softened margarine. Fold 2 sides to center. Roll to 16 x 10-inch rectangle. Cut crosswise into sixteen 10-inch strips. Wrap 1 strip around each apple wedge. Place 1/2 inch apart in ungreased 13 x 9-inch pan. Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
Bake at 425°F. for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists. Serve warm or cool, plain or with whipped cream.
Dorothy DeVault - Delaware, Ohio
Bake-Off® Contest 10, 1958 Grand Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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