Baked Apple Dumplings

Ingredients

• leavings of puff paste
• one peeled and cored apple
• fill the cavity with cinnamon sugar

Method

1. 1

   Roll out leavings of puff paste one-quarter of an inch thick, cut in squares, lay one peeled and cored apple on each piece, fill the cavity with cinnamon sugar.

2. 2

   Turn in the four ends of the paste, press together on top and bake.

3. 3

   Serve with rum and hard sauce, or if cold, serve with whipped cream.

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 11. The excerpt below is the record exactly as published.

Baked Apple Dumplings. Roll out leavings of puff paste one-quarter of an inch thick, cut in squares, lay one peeled and cored apple on each piece, fill the cavity with cinnamon sugar

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