Fruit Dumplings

Ingredients

• whole apples
• whole peaches
• sugar
• cinnamon
• nutmeg
• about six inches across for each dumpling

Method

1. 1

   Roll plain pastry as for pie crust.

2. 2

   For whole fruit, fill the center with sugar; for diced fruit, sprinkle with sugar.

3. 3

   Cut squares or circles of pastry large enough to cover the fruit.

4. 4

   Place fruit and sugar in the center, dot with butter, moisten edges, gather up, and pinch to seal.

5. 5

   Bake at 425°F until browned and tender.

6. 6

   If browning too fast, reduce temperature to 325°F.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 304. The excerpt below is the record exactly as published.

Fruit Dumplings. Dumplings may be made from either plain pastry or puff paste. When plain pastry is used, it is rolled as for pie crust. Peeled and cored whole apples or peeled whole peaches with the stone removed may be used for dumplings, or any fruit desired may be diced. If left whole, fill the center with sugar; if diced, sprinkle with sugar. Add cinnamon or nutmeg, if desired. Cut squares or circles of pastry large enough completely to cover each whole fruit, or about six inches across for each dumpling

Cook this with the app: pantry check, scaling, and the assistant.