Apple dumpling with wipping cream

Serves: 6

6 small apples

For syrup
1 ¼ cups sugar
1 ¾ cups water
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons butter or margarine

For the pastry
2 cups flour (240grams)
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter or margarine
½ cup milk (125cc.)

Syrup. In a small saucepan, mix the sugar, the cinamon, the nutmeg and the water.
Cook over high heat until mixture begin to boiling. Simmer for 5 minutes.
Remove from heat and stir in 2 tablespoons of butter or margarine. Set aside.

Pastry. In a bowl combine, the flour, the baking powder and the salt.
Gradually add the butter or margarine until mixture resembles coarse crumps. Add the milk a little at time, mixing until moistened. Work it until you get a firm dough and shape it into a ball.
Wrap the dough in plastic food wrap and refrigerate for 1 hour before using.

Peel and core apples. Set aside.

Remove the pastry from fridge and roll it out to 5mm thick.
Cut into six squares and place one apple on each pastry square. Sprinkle the apples with a little bit of sugar, a pinch of cinamon and a pinch of nutmeg.

Moisten the edges of the pastry with water or egg yolk and fold corners to the center covering the apple, pinch to seal. Place them in a small baking pan and pour the syrup over.
Bake in a 375º / 190º oven for about 40 minutes or until fruit is tender and pastry is brown, basting occasionally with the syrup.

Serve warm with ice cream or wipping cream if desired.