-
1
Preheat oven to 425u00b0F (220u00b0C). Lightly grease a baking sheet.
-
2
Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares.
-
3
In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg.
-
4
Brush a pastry square with beaten egg.
-
5
Place 1 tablespoon bread crumb mixture in center.
-
6
Place one apple half, core side down, over bread crumbs.
-
7
Top with another tablespoon of mixture.
-
8
Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples.
-
9
Brush each dumpling with beaten egg.
-
10
Top with Pecan Streusel.
-
11
Place in preheated oven for 15 minutes, then reduce heat to 350u00b0F (175u00b0C) and continue baking 25 minutes more, until lightly browned.
-
12
Drizzle with icing.
-
13
Let cool completely at room temperature.
-
14
PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired.
-
15
To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
