Cranberry-Glazed Apple Dumplings

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on package

4

medium baking apples, peeled, cored

2

tablespoons cream cheese

2

tablespoons sweetened dried cranberries

1

tablespoon sugar

1/4

teaspoon ground cinnamon

1 1/2

cups raspberry-cranberry juice drink

2/3

cup sugar

• 1 Heat oven to 400°F. Remove crust from pouch; place on work surface. With kitchen scissors or knife, cut crust into 8 wedges.
• 2 For each dumpling, place 2 crust wedges together at points, overlapping points about 1/2 inch; press to seal. Center 1 apple on overlapped points. Spoon about 1/2 tablespoon each of the cream cheese and cranberries into center of each apple.
• 3 In small bowl, mix 1 tablespoon sugar and the cinnamon; sprinkle each apple with 1/4 teaspoon sugar-cinnamon mixture. (Reserve remaining mixture.) Make 1 cut in each crust wedge from apple to edge to make 4 strips per apple. Separate strips enough to space evenly around apple. Bring strips up around apple, overlapping and sealing at top. Place wrapped apples in ungreased 8-inch square (2-quart) glass baking dish.
• 4 In 1-quart saucepan, mix juice drink and 2/3 cup sugar. Heat to boiling, stirring well to dissolve sugar. Pour over wrapped apples in baking dish. Sprinkle apples with remaining sugar-cinnamon mixture.
• 5 Bake 35 to 45 minutes or until apples are almost tender and crust is deep golden brown.
• 6 Spoon sauce mixture from baking dish over each apple; bake 5 to 10 minutes longer or until apples are fork-tender. Cool at least 1 hour before serving. Serve sauce over dumplings.