Baked Apple Dumplings - flour

Method

• DUMPLING DOUGH
• Add the flour, sugar, baking powder and salt into a food processor, pulse a few times to combine.
• Add the butter and shortening and pulse until the mixture forms crumbs.
• Stir in buttermilk just until dough forms.
• Turn out onto lightly floured surface and knead briefly until dough just comes together.
• Press the dough into 2 inch by 4 inch rectangle.
• Wrap in plastic, and refrigerate until firm, about 1 hour.
• PREPARE APPLES
• Preheat the oven to 425 degrees F.
• In a small bowl mix together the sugar and cinnamon.
• In another small bowl, mix together the butter, raisins, and 1 1/2 tablespoons of the sugar cinnamon mixture.
• Peel apples and halve through equator.
• Remove the core and pack the butter mixture into each half of each apple.
• Light flour the working surface.
• Roll out the dough in a 12 inch square and cut into 4 6 inch squares.
• For each apple:
• Brush the edges of the dough square with egg white and place the apple half, cut-side up, in center of each square.
• Gather the dough one corner at a time on top of apple, crimping edges to seal.
• Cut a vent hole in top of each dumpling.
• Line a rimmed baking sheet with silicone baking mat or parchment paper.
• Arrange the apples on the baking sheet, brush tops with egg white and sprinkle with the remaining sugar.
• Bake until golden brown and juices are bubbling, about 25 minutes.
• Cool on the baking sheet for 10 minutes.
• Serve with Apple Cider Sauce.