Apple Dumpling Pastry

 

Apple Dumpling

Dough
2-1/4 c. flour
2/3 c. Crisco butter (comes in cubes)
1/2 t. salt
8 Tbsp. water
Cream flour and Crisco together in kitchen aid, then add salt and then add water one Tbsp at a time.
 Place dough in fridge for 1 hour

Filling
4 shredded, peeled apples (gala & granny smith apples)
1/2 t. cinnamon
1/2 t. nutmeg
3/4 c. sugar

Syrup (try doubling the syrup for this recipe)

1-3/4 c. water
1 c. sugar

5 Tbsp. butter
1 t. real Mexican vanilla
1/2 t. cinnamon
1/2 t. nutmeg
Optional (grated orange peel)
Boil all ingredients together. Then pour over dumplings before baking. 

Roll out chilled dough like you do when making cinnamon rolls, put filling mixture on top. roll up all of dough like cinnamon rolls, then slice and place in 9 X 13 pan.  Bake 375 for 40-45 minutes.  Serve with ice cream or whip cream.

Source: Allison (Troy's friend)