Serves: 4

Ingredients:

Directions:

Core the apples, leaving the base intact. If necessary, cut a thin slice from the bottom of each apple so it will stand upright.

In a bowl, combine the chopped walnuts with the butter, brown sugar, vanilla, cinnamon, lemon zest, lemon juice and salt until blended. Stuff equal
amounts of the nut mixture into the center of each apple. Place the apples on a plate, cover, and refrigerate until the butter mixture is firm,
about 30 minutes.

Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.

On a floured board, roll the pastry into a 12-inch square and cut into four 6-inch squares.Place an apple in the center. Egg wash the edges of the pastry squares, then bring the corners of each pastry square up and fold over each apple, pressing to seal the dumplings. Transfer the dumplings onto the parchment lined baking pan. Brush
with remaining egg wash. Sprinkle with raw sugar. Bake until the apple is tender and the pastry is browned (the dumplings may leak slightly), 30
minutes. Remove from the oven and let cool for 20 minutes. Carefully transfer each dumpling to a small plate and serve with Dulce de Leche ice
cream.