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Fruit Dumplings
Source: U.S. Department of Defence

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DESSERTS (PASTRY AND PIES) No.I 035 00
FRUIT DUMPLINGS
Yield 100
Portion 1 Each
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
378 cal
44 g
4g
21 g
0 mg
287 mg
8 mg
Ingredient
Weight
Measure
Issue
PIE CRUST
7-1/4 kg
32-1/2 unit
PIE FILLING,APPLE,PREPARED
12 lbs
1 gal 2 qts
Method
1 Prepare Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. Divide dough into 8 pieces.
2 Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18x24-inch rectangular
sheet, about 1/8-inch thick. Cut into 12, 6-inch squares. Brush edges of each square with water.
3 Place 1/4 cup of fruit filling in the center or each pastry square. Bring points of pastry up over filling. Seal edges tightly.
4 Place 12 dumplings on each sheet pan.
5 Bake at 425 F. 20 minutes or until lightly browned.
6 Serve with dessert sauce. See Recipe Section K.



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Fruit Dumplings

Yield: 100 Portion: 1 Each
Calories: 378 cal
Carbohydrates: 44 g
Protein: 4g
Fat: 21 g
Cholesterol: 0 mg
Sodium: 287 mg
Calcium: 8 mg

Ingredient Weight Measure Issue
PIE CRUST 7-1/4 kg 32-1/2 unit
PIE FILLING,APPLE,PREPARED 12 lbs 1 gal 2 qts

Method:
1 Prepare Pie Crust, Recipe No. I 001 00 to yield enough dough to prepare cobbler for 100 portions. Divide dough into 8 pieces.
2 Place dough on lightly floured board; sprinkle each piece lightly with flour; flatten gently. Roll dough into 18x24-inch rectangular
sheet, about 1/8-inch thick. Cut into 12, 6-inch squares. Brush edges of each square with water.
3 Place 1/4 cup of fruit filling in the center or each pastry square. Bring points of pastry up over filling. Seal edges tightly.
4 Place 12 dumplings on each sheet pan.
5 Bake at 425 F. 20 minutes or until lightly browned.
6 Serve with dessert sauce. See Recipe Section K.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/pastry_and_pies/fruit_dumplings.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence