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Steps
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.
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It's easy to double this recipe to make eight dumplings. Use both of the refrigerated pie crusts from a 14.1-ounce box, and double the remaining ingredients. Bake the dumplings in a 12x8-inch (2-quart) glass baking dish.
Cover and refrigerate any leftover dumplings. To reheat, microwave each dumpling on High for 10 to 15 seconds.
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