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Round up your gang for sweet raisin- and nut-filled apples baked with a hint of cinnamon in an easy old-fashioned pastry.
Recipe by BettyCrocker
This recipe has not been rated
Prep Time
55min
Total Time
1hr35min
Servings
6dumplings
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Heat oven to 425ºF. Prepare pastry as directed--except roll two-thirds of the pastry into 14-inch square; cut into 4 squares. Roll remaining pastry into rectangle, 14x7 inches; cut into 2 squares. Place apple on each square.
Mix raisins and nuts. Fill each apple with raisin mixture. Moisten corners of pastry squares. Bring 2 opposite corners up over apple and pinch together. Repeat with remaining corners and pinch edges of pastry to seal. Place dumplings in ungreased rectangular baking dish, 13x9x2 inches.
Heat remaining ingredients to boiling in 2-quart saucepan, stirring occasionally. Boil 3 minutes. Carefully pour around dumplings. Bake about 40 minutes, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender. Serve warm or cool.
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You can taste the difference! Pastry made with self-rising flour differs in flavor and texture from that made with all-purpose flour.
Rise to the occasion! If using self-rising flour, there is no need to add salt.
*Percent Daily Values are based on a 2,000 calorie diet.
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