Step 1

Pastry: In a large mixing bowl, sift flour and salt together. Cut in shortening with a pastry cutter or two knives in opposite directions until pieces are the size of small peas. Sprinkle a few tablespoons of water over mixture and gently toss with a fork. Repeat with more water until mixture is all moistened. Form into a ball. Flatten pastry dough on a lightly floured surface. Roll out to a little less than 1/8-inch thick and cut into 7-inch squares.

Step 2

Syrup: Prepare the syrup by bringing 2 cups water, 1 cup sugar, 3 tablespoons butter and 1/4 teaspoon cinnamon to a rolling boil over medium-high heat. Reduce to medium-low heat and let simmer until reduced to a thick enough syrup to lightly coat the back of a spoon.

Step 3

Preheat oven to 425°F. Butter a large rimmed baking dish and set aside.

Step 4

Apples: Peel and core an apple for each pastry square you have. In a small bowl, whisk together 1/2 cup sugar and 1-1/2 teaspoons cinnamon.

Step 5

Place an apple in the middle of one of the square pastries. Fill the core cavity of the apple with some of the cinnamon sugar mixture and dot with a tablespoon of butter. Bring opposite points of pastry up over the apple. Overlap, moisten with water and seal. Carefully lift the pastry-wrapped apple and place it in the prepared baking dish. Repeat with remaining apples, pastry squares, cinnamon sugar mixture and butter.

Step 6

Pour hot syrup evenly over the tops and around the dumplings.

Step 7

Bake for 40-45 minutes or until the crust on each dumpling is golden brown and apples are cooked all the way through. You can test the apples by poking them with a fork or skewer.

Step 8

Serve warm with the hot syrup that’s in the bottom of the baking dish and ice cream or whipped cream, if desired.