4 tablespoons (1/2 stick) butter or margarine, softened
1 teaspoon ground cinnamon
6 small Golden Delicious apples (about 2 pound)
1 large egg
6 whole cloves
1 1/4 cups apple cider or apple juice
1/2 cup maple or maple flavor syrup
Prepare pastry dough: In large bowl, with fork, stir flour and salt.
blender or two knives used scissor-fashion, cut shortening into flour mixture until
mixture resembles coarse crumbs; stir in cheese.
Sprinkle 8 to 9 tablespoons cold
water, a tablespoon at a time, into mixture, mixing lightly with fork after each
addition until dough is just moist enough to hold together.
With hands, shape dough
In small bowl, with fork, mix brown sugar, raisins, walnuts, butter or
Peel apples; remove cores but do not go all the way through apples.
Heat oven to 400 degrees F.
Reserve 1/3 cup pastry dough. On well floured surface, with floured rolling pin,
roll out remaining dough into 21 x 14-inch rectangle. With pastry wheel or knife,
cut dough into six 7-inch squares.
In cup, with fork, beat egg and 1 teaspoon water. Center an apple on square of
dough. Spoon one-sixth of sugar mixture into cavity in apple. Brush edges of square
with some egg mixture. Bring points of square up over apple, pinching edges together
to seal well.
Repeat with remaining dough squares, apples and sugar mixture. With pancake turner,
place dumplings in greased 13 x 9-inch baking dish.
On floured surface, with floured rolling pin, roll out reserved dough 1/4 inch
thick. Cut 12 leaves from dough; score with tip of knife to make "veins."
Brush dumplings with some egg mixture; press 2 leaves on top of each dumpling and
brush them with egg mixture. Press cloves, rounded-side down, into dumplings to
Bake dumplings 35 minutes.
In bowl, with spoon, stir apple cider and maple syrup; pour cider mixture over
Bake dumplings 15 minutes longer (cover with foil after 3 minutes if
dumplings are overbrowning), basting occasionally with cider mixture in baking dish,
until pastry is golden brown and apples are tender when pierced with skewer.