2 1/2 cups flour plus more for dusting
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
10 tablespoons unsalted butter chilled and cubed
4 tablespoons shortening chilled and cubed
3/4 cup half and half
Peanut Butter Filling:
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1/4 cup smooth peanut butter
4 Granny Smith apples peeled and halved through equator
2 egg whites lightly beaten
1 Jar Creamy Store-Bought Caramel Sauce
Dough: Add flour, sugar, baking powder and salt to food processor and pulse until combined. Scatter chilled butter and shortening over flour and pulse until it resembles coarse crumbs. Transfer to a bowl and stir in half and half until dough forms. Turn out onto lightly floured counter and knead briefly until dough comes together. Press dough into a rough 10x5 rectangle and cut in half. Wrap each half in plastic wrap, and refrigerate until firm, about 1 hour or until you are ready to use. Peanut Butter Filling: Preheat oven to 425F degrees. Line baking sheet with parchment paper and set aside. Combine sugar and cinnamon in a small bowl. In a second bowl, combine peanut butter and 1/3 cup sugar mixture, and stir until completely combined. Using a melon baller, scoop out core/seeds of apples without piercing the bottom. Divide peanut butter mixture evenly among apple halves. Lightly flour counter and remove only one dough rectangle from the fridge. Sprinkle dough with flour and working quickly, roll dough into a 12 inch square and cut int half and half again to form 4 6-inch squares. Place apple, cut side up, in center of each square. Lift dough corners, to meet on top of apple half and crimp edges to seal. Repeat with other refrigerated dough ball and remaining apples. Line dumplings on prepared baking sheet and cut a vent hole in the top of each dumpling. Brush dumplings all over with egg whites and sprinkle with remaining sugar mixture. Bake until golden, 20-25 minutes. Let dumplings cool on sheet for 10 minutes. When ready to serve, drizzle desired amount of caramel sauce over dumplings and serve with vanilla ice cream if desired.