Apple dumplings

Preheat the oven to 190 ºC (375 ºF). Spray a baking sheet with non-stick spray. Roll out the pastry till large enough to cut into four 20 cm squares. Peel and core the apples. Hollow out the apples so there is enough room for the filling. Sprinkle with a little lemon juice to prevent discolouration. Place an apple on each pastry square. Fill the hollowed apples with raisins and sprinkle with castor sugar. Top each with a knob of butter. Brush the edges of the pastry with water and gather the four points of each square together so they meet on top of the apple. Press the edges together firmly. Prick a small hole in the top of the pastry to allow the steam to escape. Cut out leaf shapes from the remaining pastry and use to decorate the apples. Place the apples on the baking sheet and chill for 20 minutes before baking. Brush the pastry with beaten egg yolk and bake for 30 minutes or till the pastry is done and just begins to turn brown. Sprinkle each apple with castor sugar and return to the oven for 10 minutes. Serve hot with cream.
Serves 4.