Baked Apple Dumplings

1/2 cup sugar

3 tablespoons dry bread crumbs

4 1/2 teaspoons ground cinnamon Dash ground nutmeg

1 package (17.3 ounces) frozen puff pastry, thawed

1 egg, beaten

2 1/4 cups chopped and peeled tart apples

Streusle:

1/3 cup chopped pecans, toasted

1/3 cup packed brown sugar

1/3 cup all-purpose flour

2 tablespoons plus 1 1/2 teaspoons butter, melted Icing:

1 cup confectioners' sugar

2 tablespoons 2 percent milk

1 teaspoon vanilla extract

In a small bowl, combine the sugar, bread crumbs, cinnamon and nutmeg. On a lightly floured surface, roll pastry into two 12-inch squares. Cut each sheet into nine 4-inch squares.

Brush squares with egg. Place 1 teaspoon sugar mixture in the center of a square. Top with 2 tablespoons chopped apple and 1 teaspoon sugar mixture. Gently bring up corners of pastry to center; pinch edges to seal. Repeat with remaining pastry, crumb mixture and apples. Place on greased baking sheets.

In a small bowl, combine the streusel ingredients. Brush remaining egg over dumplings; press streusel over tops.

Bake at 400 F for 14 to 18 minutes or until golden brown. Place pans on wire racks. Combine icing ingredients; drizzle over dumplings.

Rustic Autumn Fruit Tart

1/2 cup butter, softened

4 ounces cream cheese, softened

1/2 cups all-purpose flour

2 large apples, peeled and thinly sliced

1 medium pear, peeled and thinly sliced

4 1/2 teaspoons cornstarch

1/2 teaspoon ground cinnamon

1/4teaspoon ground cardamom

1/4 teaspoon ground nutmeg

1/4 cup orange juice

1/3 cup packed brown sugar

1/2 cup apricot jam, warmed

In a small bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

Preheat oven to 375 F. In a large bowl, combine apples and pear. In a small bowl, combine cornstarch and spices; stir in orange juice until smooth. Stir in brown sugar until blended. Add to apple mixture and stir gently to coat.

On a lightly floured surface, roll out dough into a 14-inch circle. Transfer to a parchment paper-lined baking sheet. Spoon filling over the pastry to within 2 inches of edge. Fold up edge of pastry over filling, leaving center uncovered.

Bake 40 to 45 minutes or until crust is golden and filling is bubbly. Spread with apricot jam. Using parchment paper, slide tart onto a wire rack to cool.

Fresh Apple and Pear Salad

4 medium apples, thinly sliced

2 medium pears, thinlysncea

1 medium cucumber, seeded and chopped

1 medium red onion, halved and thinly sliced

1/4 cup apple cider or juice

1 tablespoon snipped fresh dill or minced fresh tarragon

1 tablespoon olive oil

1 tablespoon spicy brown mustard

2 teaspoons brown sugar

1/2 teaspoon salt

1/4 teaspoon pepper

In a large bowl, combine apples, pears, cucumber and onion. In a small bowl, whisk remaining ingredients until blended. Pour over apple mixture and toss to coat. Refrigerate until serving.

— Recipes and photos courtesy of Taste of Home

Commenting is limited to Omaha World-Herald subscribers. To sign up, click here.

If you're already a subscriber and need to activate your access or log in, click here.

(0) comments

Welcome to the discussion.

Please keep it clean, turn off CAPS LOCK and don't threaten anyone. Be truthful, nice and proactive. And share with us - we love to hear eyewitness accounts.

You must be a digital subscriber to view this article.