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Heat oven to 425 degrees. Prepare pastry as directed except roll 2/3 into 14 inch square; cut into 4 squares. Roll remaining pastry into rectangle, 14 x 7 inches; cut into 2 squares. Place apple on each square. Mix raisins and nuts; rill each apple. Moisten corners of pastry squares; bring 2 opposite corners up over apple and pinch. Repeat with remaining corners; pinch edges of pastry to seal. Place dumplings in ungreased oblong baking dish, 12 x 7 1/2 x 2 inches, or square pan, 9 x 9 x 2 inches. Heat brown sugar and water to boiling, carefully pour around dumplings. bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes. Serve warm or cool with cream or whipped cream if desired.
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