Lemony apple dumplings The first time I made this recipe, I was serving guests who had two little daughters. The girls weren’t sure about eating a dessert that looked so different. But after just one bite, they proclaimed the treat “yummy” and cleaned their plates. The smooth lemon sauce adds a bit of zip. From Kristy Deloach Baker Louisiana

Ingredients 

1-1/2 cups all-purpose flour

1-1/4 teaspoons salt, divided

1/3 cup shortening

4 to 5 tablespoons cold milk

1/2 cup packed brown sugar

3 tablespoons butter, softened

1/2 teaspoon ground cinnamon

4 medium baking apples, peeled and cored

1 egg white, beaten

LEMON SAUCE:

1/2 cup sugar

4 teaspoons cornstarch

1 cup cold water

3 tablespoons butter

4 teaspoons lemon juice

2 teaspoons grated lemon peel

1/8 teaspoon salt

Method 

Combine flour and 1 teaspoon salt. Cut in shortening until crumbly.

Stir in milk until pastry forms a ball; set aside. 

Stir brown sugar, butter, cinnamon and remaining salt to form a paste.

Divide and press into center of each apple; pat any extra filling on outside of apples.

 On a floured surface, roll pastry into a 14-in. square.

Cut into four 7-in. squares. Place one apple in center of each square. 

Brush edges of pastry with egg white. Fold up corners to center; pinch to seal.

Place in a greased 9-in. square baking dish. Bake at 375° for 35-40 minutes or until golden brown. Meanwhile, combine sugar and cornstarch in a saucepan.

Stir in water. Bring to a boil; boil 2 minutes. 

Remove from the heat; stir in the remaining ingredients until smooth. Serve warm over warm dumplings. Yield: 4 servings.