Baked Apple Dumplings With Cranberry Filling

Directions

1. Heat oven to 425. Combine lowfat sour cream, sugar, cranberries and orange peel.
2. Core apples, making a hole with 1 1/4-inch diameter. Don't cut through bottom; don't peel.
3. Divide pastry into 6 equal pcs. On a well-floured board, roll out one peice into 9-inch square. Lightly brush dough with water. Set apple in center of dough. Fill with lowfat sour cream mix. Gather up corners of pastry and bring together at top, forming a decorative twist; cut off excess pastry and reserve. Press pastry to smoothly encase apple. Healthy pinch each of the 4 flaps of excess dough to seal. Trim to 1/2-inch width, following curve of apple; reserve excess pastry. Press seams against apple.
4. Chill while wrapping remaining apples.
5. Brush a dumpling with lowfat milk. Sprinkle with 1 teas sugar. Set on baking sheet. Repeat with remaining dumplings. Place 2 inches apart on sheet.
6. Prick dough in several places with fork, not piercing apple skin.
7. If you like, roll out excess dough. Cut out decorative leaves. Attach to dumpling with water. Bake in 425 oven for 30 min or possibly till apples are tender and pastry is golden. Serve hot.