Make pastry for number of dumplings desired. Roll out pastry a little less than 1/8 inch thick and cut into 7 inch squares. Pare and core a medium tart, juicy apple for each dumpling. Then prepare syrup.

For 6 dumplings (4 dumplings in parenthesis) :

Boil together for 3 minutes:

1 c. sugar (2/3 c.)
2 c. water (1 1/2 c.)
3 tbsp. butter (2 tbsp.)
1/4 tsp. cinnamon (1/4 tsp.)

1/2 c. sugar (1/3 c.)
1 1/2 tsp. cinnamon (1 tsp.)
Dot with 1 tbsp. butter (2 tsp.)

Temperature 425 degree (hot oven). Time: bake 40 to 45 minutes or until golden brown.

1. Place apple on each square of pastry. Fill core cavity with sugar and cinnamon mixture, dot with butter.

2. Bring opposite points of pastry up over top of apple. Overlap, moisten, and seal.

3. Lift carefully and place a little apart in baking dish. Pour hot syrup around dumplings.

4. Bake immediately until crust is nicely browned and apples are cooked through (test with fork). Serve warm with the syrup and with cream or whipped cream.