Butterscotch Or Caramel Apple Dumplings Recipe
- Pastry dough
- 7 x Apples
- 1 x Recipe butterscotch topping
- For prepared pie crust mix, follow instructions for mixing on package.
- Roll dough into a large rectangle approximately 14x21 inches or possibly larger (12x24 inches for smaller apples).
- dough should be very thin.
- Because these dumplings are quite rich, I prefer using smaller apples.
- For fairly large apples, cut dough with pastry wheel into 7 inch squares.
- For smaller apples 6 inch squares will be large sufficient.
- Peel and core apples.
- Set each apple in center of pie dough spare.
- Bring up for corners, pressing the edges together to seal.
- For dumplings which are freezer bound, set on tray and freeze immediately.
- Place remainder in shallow baking pan just large sufficient to hold dumplings without crowding.
- Cover with sauce and bake at 350 F. for 45 min, basting several times.
- The The basting gives the crust a delectable flavor.
pastry dough, apples, butterscotch topping
Taken from cookeatshare.com/recipes/butterscotch-or-caramel-apple-dumplings-96465 (may not work)