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Ingredientes
- 2 sm tart apples such as Granny Smith (1/2 lb), peeled,
- Â Â cored, and cut into 1/2-inch pcs
- 1/3 c. raisins
- 1/3 c. coarse fresh bread crumbs
- 1/3 c. packed light brown sugar
- 1Â 1/2 Tbsp. unsalted butter, melted
- 1/4 tsp cinnamon
- 2 c. all-purpose flour
- 2 tsp baking pwdr
- 1/2 tsp salt
- 3 Tbsp. granulated sugar plus 1/2 Tbsp. for sprinkling
- 3 Tbsp. cool unsalted butter, cut into pcs
- 2 Tbsp. cool vegetable shortening
- 1/2 c. whole lowfat milk plus 1/2 Tbsp. for brushing
- 1Â 1/2 c. unfiltered apple cider
- 1 c. packed light brown sugar
Direcciones
- Make filling: Toss together all filling ingredients.
- Make dough: Preheat oven to 425F. Sift together flour, baking pwdr, salt, and 3 Tbsp. granulated sugar into a bowl. Blend in butter and shortening with a pastry blender or possibly your fingertips till mix resembles coarse meal. Add in 1/2 c. lowfat milk and stir with a fork just till mix is moistened.
- Turn out dough onto a floured work surface and gently knead 7 to 8 times, or possibly till a soft dough forms (don't overwork dough, or possibly dumplings will be tough). Roll out dough on a well-floured surface with a floured rolling pin into a rough 16- by 11-inch rectangle
- (about 3/4 inch thick). Trim to a 15- by 10-inch rectangle. Halve dough lengthwise, then cut crosswise in thirds (to create 6 squares).
- Fill dumplings: Divide filling among centers of squares. Bring all 4 corners together over filling and healthy pinch together to seal. Transfer dumplings to a well-buttered 13- by 9- by 2-inch ceramic or possibly glass baking dish and arrange about 1 inch apart. Brush tops with remaining 1/2 Tbsp. lowfat milk and sprinkle with remaining 1/2 Tbsp. granulated sugar.
- Make syrup and bake dumplings: Bring cider and brown sugar to a boil, stirring till sugar is dissolved. Pour syrup around dumplings, then bake dumplings till golden and syrup is bubbling, 20 to 25 min. Serve immediately.
