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Saturday, September 17, 2011

Apple Dumplings & Brandy Sauce

Apple Dumplings & Brandy Sauce

Apple Dumplings & Brandy Sauce

A tender butter crust, baked to a golden brown, surrounds these pecan filled apple dumplings smothered in a rich sauce.
60 min.prep time 1:35total time
6 servings, 3/4 cup sauce

Ingredients

Dumplings

2 cups all-purpose flour
1/4 teaspoon salt
6 medium tart cooking apples, cored, peeled
1/3 cup sugar
1/3 cup chopped pecans
2 tablespoons LAND O LAKES® Butter, softened
Milk

Sauce

1/2 cup firmly packed brown sugar
2 tablespoons LAND O LAKES® Butter
1 tablespoon brandy**

Directions

Heat oven to 400°F. Combine flour and salt in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in sour cream with fork until mixture forms a ball.

Roll dough into 19x12-inch rectangle on lightly floured surface. Cut 1-inch strip off 19-inch end; reserve. Cut remaining dough into 6 (6-inch) squares. Place apple in center of each square.

Combine sugar, pecans and 2 tablespoons butter in small bowl. Fill center of apple with 1 1/2 tablespoons mixture. Fold dough up around apple; seal seams well. Place onto greased 15x10x1-inch jelly-roll pan, seam-side down.

Brush dough with milk; prick dough with fork. Cut leaf designs out of reserved 1-inch strip of dough. Brush with milk; place on wrapped apples. Bake for 35 to 45 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil.

Combine all sauce ingredients in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings..

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