Apple Dumplngs



Divide the short crust pastry into 4 rounds and peel and core the apples. Mix the sugar, grated lemon rind and 1/2 tablespoon of butter and fill the hollow inside the apples. Stick a clove into each center and put an apple on each round of pastry. Draw up the pastry to cover the apples completely, moisten the edges with milk and press together firmly. Place the dumplings, sealed sides under, on to a baking pan greased with the remaining butter, brush them with milk, dredge with castor sugar and put in a moderate oven for about 30 minutes. Serve hot or cold with cream.


dal Quaderno a righe 30