Delicious Fruit Dumplings

Southern Living
10 to 12 servings


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2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
3/4 cup milk
2 cups water
2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup butter or margarine
2 1/2 cups shredded Granny Smith apple
1 cup chopped dried apricot
1 (3-ounce) package dried cranberries
1/2 cup chopped pecans, toasted
Sweetened whipped cream (optional)


Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add milk, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to 1/2-inch thickness, shaping into a 12- x 8-inch rectangle.

Bring 2 cups water and next 3 ingredients to a boil in a large saucepan; boil, stirring often, 5 minutes. Remove syrup from heat, and stir in butter.

Combine apple and next 3 ingredients; sprinkle over dough. Roll up dough, jellyroll fashion, starting at a long side; press seam, and pinch ends to seal. Cut into 1-inch slices. Place slices in a lightly greased 13- x 9-inch pan; pour syrup over top.

Bake at 425° for 35 to 40 minutes or until golden. Serve warm; top with whipped cream, if desired.

Created date

October 2003