Apple Dumplings With Hard Sauce

Directions

1. 1. Make pastry and form into a flat 8" round; wrap in wax paper; chill. In a small bowl, put together 3 tbsp butter, granulated sugar, raisin, walnuts and cinnamon; blend. Core apples with cover.2. Pare apples and brush with lemon juice. Using spoon fill hollows with raisin nut mix. Set oven heat at 425 degrees. Grease a shallow baking pan, 15 1/2" x 10 1/2" x 1". On floured surface, divide pastry evenly into sixths.
2. 3. Form each piece into a round ball. Flatten each piece; then roll from center into an 8 1/2" square. Trim edges using a pastry wheel for decorative edge. Save trimmings. Place an apple in center of each square; brush edges lightly with water.
3. 4. Bring each corner of square to top of apple; pinch edges of pastry together firmly to cover apple completely. Re-roll trimming 1/4" thick and cut out 24 leaves, 1 3/4" long and 3/4" wide. Brush one end of each leaf with water.
4. 5. Press leaves on top of dumplings, put clove in center. Arrange in pan. Brush with yolk mixed with 1 tbsp water. Bake, brushing once with juices in pan 40 min or possibly till pastry is browned and apples are tender when tested with a wooden pick.
5. 6. Remove dumplings to serving dishes. Serve warm, topped with Hard Sauce. In medium bowl cream butter till light, add in confectioners' sugar and vanilla and beat till smooth.