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APPLE DUMPLINGS WITH CINNAMON RUM SAUCE

THIS TAKES SOME TIME TO PREPARE, BUT WELL WORTH IT.





List of Ingredients



• PASTRY:
  
• 2 CUPS FLOUR
  
• 1 TEASPOON SALT
  
• 1 TABLESPOON SUGAR
  
• 8 OUNCES SWEET COLD BUTTER, DICED
  
• 1/2 CUP ICE WATER
  
• DATE BUTTER:
  
• 6 OUNCES DATES, PITTED AND FINELY CHOPPEDD
  
• 1/2 CUPS SOFTENED SWEET BUTTER
  
• 1/4 CUP BROWN SUGAR
  
• 1 TEASPOON EACH GROUND CINNAMON AND LEMON JUICE
  
• 4 GRANNY SMITH OR GALA APPLES
  
• 2 EGG YOLKS
  
• 2 TABLESPOONS HEAVY CREAM
  
• 1/2 CUP SUGAR
  
• 1 TABLESPOON GROUND CINNAMON
  
• CINNAMON RUM SAUCE:
  
• 1 CUP BROWN SUGAR
  
• 1 TABLESPOON CORNSTARCH
  
• 1 CUP WATER
  
• 2 CINNAMON STICKS
  
• 1 TABLESPOON SWEET BUTTER
  
• 2 TABLESPOONS RUM
  






Instructions



1. TO MAKE PASTRY: COMBINE FLOUR, SALT AND SUGAR IN THE BOWL OF A FOOD PROCESSOR. ADD THE BUTTER AND PULSE UNTIL THE MIXTURE RESEMBLES CORNMEAL, SLOWLY PULSE IN WATER A LITTLE AT A TIME, JUST UNTIL DOUGH COMES TOGETHER. GATHER THE DOUGH INTO A BALL AND WRAP IN PLASTIC WRAP AND CHILL FOR AT LEAST 1 HOUR.
   
2. TO MAKE DATE BUTTER: PLACE THE DATES IN FOOD PROCESSOR OR BLENDER AND PULSE TWO OR THREE TIMES. ADD THE REMAINING INGREDIENTS AND PUREE UNTIL SMOOTH, STOPPING TO SCRAPE DOWN THE SIDES FROM TIME TO TIME.
   
3. TO PREPARE THE DUMPLINGS: FILL A MEDIUM BOWL WITH COLD WATER, STIR IN THE LEMON JUICE. CUT THE APPLES IN HALF AND REMOVE THE CORE. PEEL THE APPLES AND DROP THEM INTO THE BOWL OF COLD WATER ( THIS ACIDULATED WATER WILL KEEP THEM FROM TURNING BROWN). REMOVE THE DOUGH FROM THE REFRIGERATOR AND WNWRAP. DIVIDE THE CHILLED DOUGH IN HALF. ON A LIGHTLY FLOURED SURFACE, ROLL OUT 1/2 OF THE DOUGH INTO A 15" SQUARE ABOUT 1/8" THICK. TRIM THE EDGES TO SQUARE IT OFF, THEN CUT INTO QUARTERS. SLICE IN 1 1/2" FROM EACH CORNER TOWARD THE CENTER. REPEAT WITH THE REMAINING DOUGH.
   
4. PREHEAT OVEN TO 375°. VERY LIGHTLY SPRAY A BAKING SHEET WITH VEGETABLE OIL. GENTLY WHISK THE EGG YOLK AND CREAM TOGETHER TO CREATE EGG WASH. DO NOT BEAT.
   
5. IN A SMALL BOWL, COMBINE THE SUGAR AND CINNAMON. DRAIN THE APPLE HALVES AND PAT DRY. PLACE AN APPLE HALF, CORE SIDE UP ON EACH SQUARE. FILL THE CENTERS WITH 1 1/2 TABLESPOONS OF DATE BUTTER AND FOLD THE CORNERS UP AROUND EACH APPLE, PINWHEEL STYLE, PRESSING TO SEAL. BRUSH WITH EGG WASH AND SPRINKLE WITH CINNAMON SUGAR. PLACE THE DUMPLINGS ON THE BAKING SHEET AND BAKE 20 TO 25 MINUTES, UNTIL THE PASTRY IS GOLDEN AND THE APPLES ARE SOFT WHEN PIERCED WITH A KNIFE. REMOVE FROM OVEN AND PUT IN A WARM PLACE.
   
6. TO MAKE THE SAUCE: IN A SMALL SAUCEPAN, WHISK TOGETHER THE BROWN SUGAR, CORNSTARCH AND WATER. ADD THE CINNAMON STICKS AND BRING THE MIXTURE TO A BOIL OVER MEDIUM HEAT. REDUCE TO MEDIUM LOW HEAT AND SIMMER 5 MINUTES, OR UNTIL THE MIXTURE THICKENS TO THE CONSISTENCY OF SYRUP. REMOVE FROM HEAT AND STIR IN THE BUTTER AND RUM. KEEP WARM.
   
7. PLACE ONE DUMPLING TO ONE SIDE OF A LARGE SOUP BOWL. LADLE SAUCE OVER THE TOPS OF THE DUMPLINGS UNTIL IT COVERS THE BOTTOM OF THE BOWLS. DUST WITH CONFECTIONERS' SUGAR. PLACE A LARGE SCOOP OF VANILLA ICE CREAM BESIDE EACH DUMPLING.
   






Final Comments


ENJOY!