CARAMEL APPLE DUMPLINGS

Steps:

• Make Caramel Sauce.
• Peel apples, core each, creating a 1" wide hollow from top to bottom.
• Place apples in a bowl and coat with lemon juice.
• On a lightly floured board, roll pastry into a 12" square.
• Cut into four equal squares and center an apple upright on each.
• Pour Caramel Sauce equally into apple hollows.
• Add chopped nuts at this time, if using.
• Brush egg/water mixture over 1/2" wide border around each pastry.
• To wrap each dumpling, with floured finger bring two opposite pastry corners up over apple and pinch tips together. Repeat with remaining two corners.
• Firmly pinch all tips together; pinch each seam, then fold over about 1/8" along the seam and pinch again, leaving no holes.
• Space evenly on a buttered 12x15" baking sheet.
• Bake at 375F for 20 minutes.
• Bake until pastry is deep golden, 10-15 minutes longer.
• With a wide spatula, transfer the dumplings to plates.
• Accompany with remaining caramel sauce and ice cream, if desired.
• Caramel Sauce:.
• In a 2-3 quart pan over medium heat, tilt and swirl sugar often until melted and amber-colored. About 5-7 minutes.
• Stir in whipping cream; mixture will bubble and sugar will harden.
• Stir until sugar melts again and sauce boils, 6-8 minutes.
• At once, pour sauce into a bowl.
• Stir in vanilla.
• Let sauce cool for 10 minutes, then stir in the rum.
• Serve warm or cool.