Applecots

1 No. 2 1/2 Can (3 1/2 Cups)	About 6 Teaspoons Butter
-Apricot Halves	1 1/4 Cup Apricot Syrup (Reserved)
2 Medium Apples, Pared And Cut	1/2 Cup Sugar
-Into 9 Pieces	1/4 Teaspoon Cinnamon
2 Cups All-Purpose Flour, Sifted	2 Tablespoons Butter
2 Teaspoons Baking Powder	1/2 Cup Whipping Cream
1 Teaspoon Salt	1 Tablespoon Sugar
2/3 Cup Shortening	4-6 Apricot Halves, Mashed
1/2 Cup Milk

Drain apricot halves and reserve syrup. Sift flour, baking powder and salt together. cut in shortening until particles are the size of small peas. Add milk and stir until dough clings together in a ball. Roll out dough on floured surface to a 12x18 inch rectangle. Cut into six 6- inch squares. Place 3 apple slices, 2 or 3 apricot halves, and about a teaspoon of butter in the center of each. Fold corners to center and pinch together. Arrange dumplings in an 11x7 or 9x9 inch pan. Bake in moderate oven (375 degrees) for 15 minutes. Pour hot Apri-Cinnamon syrup over dumplings. Continue baking for 20-25 minutes until deep golden brown. Serve warm with Apricot topping or cream. Makes 6 dumplings.

*If you use Self-Rising Flour, omit baking powder and salt.

Apri-Cinnamon Syrup: In saucepan combine 1 1/2 cup reserved apricot syrup, 1/2 cup sugar, and 1/4 teaspoon cinnamon. Bring to a boil and remove from heat. Stir in 2 tablespoons butter.

Apricot Topping: Beat whipping cream until thick. Fold in 1 tablespoon sugar and mashed apricot halves.

Recipe - Jean Hansen - From Pillsbury Bake Off Recipes.

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