Ingredients
1 pound flour
2 teaspoon salt
9 ½ ounces (1 1/3 cup) shortening
½ to 2/3 cup cold water
16 ounces cream cheese softened
½ teaspoon nutmeg
2 tablespoon + 1 teaspoon sugar
¼ cup honey
30 ounce can Michigan purple plums, pitted
3 cups half and half
Directions
Cut shortening into sifted flour and salt. Sprinkle water over flour mixture. Mix gently, forming a ball. Chill 30 minutes to 1 hour. Pinch off a walnut size of pastry and form a ball. Roll small ball out on lightly floured board to approximately 4-5 inches. Repeat. Combine cream cheese, nutmeg, 2 tablespoons sugar, and honey. Spread layer of cream cheese mixture on each pastry circle, leaving about ½ inch around the outer edge. Place a whole pitted plum in center of pastry. Moisten edges with water and bring up to center. Pinch together. Place on baking sheet. Sprinkle top with sugar. Bake in 400 F oven for 20 to 30 minutes or until golden brown. Serve warm in bowl with approximately 2 tablespoons cream poured over dumpling.