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SeaScape Manor Bed and Breakfast
Highlands, New Jersey
Pastry: Blend flour, salt, and shortening together with a pastry blender or a large fork until the mixture is small crumbs like the size of peas (do not over-mix). Add each tablespoon of cold water one at a time and mix into the flour mixture. When 9 Tablespoons have been added, mix with your hands and add the 10th Tablespoon of water. If the dough isn't moist enough to shape into a dough ball (without feeling dry), add more water, 1 tablespoon at a time, until the dough is moist enough. Roll out dough on a floured surface or roll between two sheets of wax paper. When rolled out flat, cut so that it will wrap completely around 1/4 of an apple. Depending on the size of the apple quarter, you can get from 4 to 6 pieces of dough out of 1/4 of the ball of dough.
Dumplings: Pare and core apples. Cut apples into fourths. Set apple piece on cut pastry. Add 1 large teaspoon of brown sugar, raisins, and walnuts (to taste) to the apple on the dough. Note: you can also add cinnamon to the inside mixture if you want (about 2 teaspoons of cinnamon total). Roll the dough up around the apple piece. Place in the baking dish. Sprinkle the dough-wrapped apple dumplings with cinnamon.
Syrup: Use 1 cup of brown sugar to two cups of water. This cooks down when baking, so it doesn't have to be heavy syrup (adjust to your taste).
Fill baking dish up to about 3/4 of the apple dumplings and cover with syrup (the syrup will cook down as it bakes). Bake at 350 degrees for 40 to 45 minutes. After the first 20 minutes, spoon the syrup (from in the baking dish) over each of the apple dumplings. Bake 12 minutes more and spoon the syrup (from in the baking dish) over the apple dumplings. Bake 8 minutes more.
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