Apple dumpling

Use tart baking apples, such as Granny Smith, Rhode Island Greening or Northern Spy.

Ingredients (Serves 8)

For the dough:

1 tablespoon butter
1 teaspoon honey
1 cup whole-wheat flour
2 tablespoons buckwheat flour
2 tablespoons rolled oats
2 tablespoons brandy or apple liqueur (can use apple, prune or grape juice instead)

For the apple filling:

6 large tart apples, thinly sliced
1 teaspoon nutmeg
2 tablespoons honey
Zest of one lemon

Directions

Preheat the oven to 350 F.

To make the dough, in a food processor combine the butter, honey, flours and oats. Pulse a few times until mixture looks finely ground. Add brandy or apple liqueur or juice and pulse a few more times until mixture starts to form a ball. Remove mixture from food processor, wrap tightly in plastic and refrigerate for 2 hours.

In a bowl, mix apples, nutmeg and honey. Add lemon zest. Set aside.

On a lightly floured surface, roll out the chilled dough until it's 1/4-inch thick. Cut the dough into eight 8-inch circles. Lightly coat 8 cups in a muffin pan with cooking spray. Lay a circle of dough over each cup. Push dough in gently. Fill with apple mixture. Fold over sides of the dough and pinch at top to seal. Bake for 30 minutes at 350 F, until golden brown.