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Roll out pastry to a little less than 1/8-inch thickness, and cut into 7-inch squares. Set aside.
In a large saucepan, combine water, 1 cup sugar, 3 tablespoons butter, and 1/4 teaspoon cinnamon. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low. Simmer until mixture resembles syrup.
Preheat oven to 425 F. Spray a large, deep-dish baking pan with nonstick cooking spray. Set aside.
In a small bowl, combine remaining sugar and remaining cinnamon.
Place an apple in the middle of each pastry square. Fill each apple cavity with cinnamon-sugar mixture, and dot with 1 tablespoon butter.
Bring opposite points of pastry up over the apple. Overlap, moisten with water, and seal. Place, not touching, in prepared dish. Repeat with remaining pastry, apples, cinnamon-sugar mixture, and butter.
Carefully pour hot syrup over and around dumplings in dish.
Bake for 40 to 45 minutes, or until pastry is golden-brown and apples are tender.
Serve dumplings warm with sauce from pan, and topped with ice cream, if desired.
From sweet to savory and from breakfast to bedtime, apples take center stage in this fun volume. With recipes ranging from traditional apple pies and crisps to unexpected surprises like Ground Lamb Kebabs with Apple Mint Raita, this new edition of the best-selling classic has been completely revised and redesigned to feature more than 30 new apple-themed goodies. With plenty of vegan and gluten-free options, you’ll be cooking apple-based dishes that you can enjoy with all of your friends.
Olwen Woodier is the author of six cookbooks, including The Pesto Cookbook and The Apple Cookbook. She has written about food for 35 years, including articles for the New York Times, Gourmet, Woman’s Day, and Family Circle. She offers cooking classes at her home, Glenfiddich Farm, in Leesburg, Virginia.