Apple Dumplings

[countrygirl]

Apple Dumplings

1 (8oz.) can refrigerated crescent dinner rolls
2 small Granny Smith apples, peeled, cored and halved crosswise
2 TBSP. butter, cut into 4 pieces
1/2 cup packed (3 1/2 ozs.) plus 2 tsp. light brown sugar
1/4 tsp. ground cinnamon
1 cup apple cider

1. Heat oven to 350 degrees. Line a large rimmed baking sheet with parchment paper. I just greased a cake pan.

2. On a lightly floured counter, carefully unroll the entire can of dough, keeping the perforations intact. Cut the dough into four 6x 3 1/2 inch rectangles (do not tear the diagonal perforations). Fold each rectangle in half and roll out to a 6 inch square.

3. Place an apple half, cut side down, in the center of each dough square and place a piece of butter in the center of each apple. Toss 2 tsps. of the brown sugar with the cinnamon and sprinkle over the apples. Pull the edges of the dough up over the apple, twisting the dough ends to form a knot at the top.

4. Transfer the dumplings to the prepared baking sheet and bake until the crust is golden brown and the apples are tender but not mushy, 20 to 25 minutes, rotating the baking sheet halfway through baking.

5. While dumplings bake, simmer the apple cider and remaining 1/2 cup brown sugar together in a small saucepan over medium low heat until the sauce is slightly thickened and measures 1/2 cup, about 15 minutes.

6. Immediately transfer the baked dumplings to individual serving plates or shallow bowls. Pour 2 TBSPS. of the cider sauce over each dumpling and serve.

Note: I made the Apple Dumpling recipe this afternoon...and they look delicious! This is an easy recipe to make and I hope that you will try it. We are at Estes Park , Col., so the apples didn't bake as well as they would have at home ...but, you can either cook the apples a little before putting them in the dough or just cook a little longer being sure to not get the crusts too brown.
Countrygirl or Shirley