Recipe For Apple Dumplings And Brandy Sauce

Apple Dumplings And Brandy Sauce

Ingredients

Dumplings:
.....2 cups all purpose flour
.....1/4 teaspoon salt
.....1/2 cup butter, cut into pieces
.....2/3 cup sour cream
.....6 medium tart cooking apples, cored, peeled
.....1/3 cup sugar
.....1/3 cup chopped pecans
.....2 tablespoons butter, softened
.....Milk

Sauce:
.....1/2 cup firmly packed brown sugar
.....2 tablespoons butter
.....1/2 cup whipping cream
.....1 tablespoon brandy

Preparation

Heat oven to 400 degrees. In medium bowl stir together flour and salt. Cut in 1/2 cup butter until mixture forms coarse crumbs. With fork, stir in sour cream until mixture leaves sides of bowl and forms a ball. On lightly floured surface roll dough into 19 x 12 inch rectangle. Cut 1 inch strip off 19 inch end; reserve. Cut remaining dough into six 6 inch squares. Place apple in center of each square. In small bowl stir together sugar, pecans and 2 tablespoons butter. Stuff 1 1/2 tablespoons into cored center of each apple. Fold dough up around apple; seal seams well. Place seam side down on greased 15 x 10 x 1 inch jelly roll pan. 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 50 minutes or until apples are fork tender. If crust browns too quickly, cover with aluminum foil. In 1 quart saucepan combine all sauce ingredients. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Serve sauce over warm dumplings.

Note: 1 teaspoon brandy extract can be substituted for 1 tablespoon brandy.