APPLE DUMPLINGS Serves 2 Pastry Wrapping Ingredients: 1 1/2 cups All-purpose Flour, sifted 1/2 tsp. Salt 1/2 cup Butter or Margarine, chilled 4 to 5 TBSP. cold Water Filling Ingredients: 1 large Apple; peeled, cored and halved (recommend Granny Smith) 2 TBSP. Butter or Margarine 2 TBSP. Brown Sugar 2 tsp. Cinnamon Glaze Ingredients: 1/4 cup Water 1/4 cup Brown Sugar, firmly packed Pre-heat oven to 375-F Degrees. Prepare pastry wrap by sifting flour and salt into a small mixing bowl. Cut butter or margarine into the dry mixture with a fork until crumbly. Add the water, one tablespoon at a time, and continue to mix the dough with a fork until moist. Refrigerate the dough for at least a half-hour prior to rolling. Roll pastry dough large enough to accommodate each apple section and at least 1/8-inch thick. Use a butter knife or pizza cutting wheel to cut the dough into two sections. Center each apple half onto a section of dough. Place a teaspoon of butter or margarine onto the cored area. Add a teaspoon of brown sugar, and sprinkle cinnamon over the buttered core section. Pick up a section and fold the dough on three sides toward the core. Seal the dumpling by pinching the opened dough sections together. Wet lightly with water, if necessary, to seal the folds. Place in a deep oven dish. Mix the water and brown sugar together to make the glaze and pour over the dumplings. Place the dish in the oven and bake for 30 minutes, or until golden brown. Serve warm after cooling from the oven for about 10 minutes. Source: Copyright 1998 by The Big Network. All rights reserved. Andrea