Lightened-Up Apple Dumplings

Prepare the dough: Pulse flour, sugar and salt in a food processor until fully combined, 6 to 8 times. Add shortening; pulse until mixture resembles small pea-size crumbles, 6 to 8 times. Add oil and ice cold water, 1 tablespoon at a time, pulsing until a loose dough forms, 6 to 8 times. Transfer to a dry work surface; shape into a 5- x 7-inch flat rectangle. Wrap with plastic wrap; refrigerate 1 hour.

Preheat oven to 350 degrees F. Stir together raisins, sugar, honey and cinnamon in a small bowl. Set aside.

Unwrap dough and cut into six equal pieces. Roll each dough piece into a 5- to 6-inch square on a lightly floured work surface. Place one apple in the center of each square. Fill apple cores evenly with raisin mixture. Working with one square at a time, pull sides of dough up and over apple to wrap apple completely; pinch dough together at the top, brushing with tap water to seal. Press dough gently against the apple to help adhere and, if needed, to repair any holes in dough.

Brush dumplings evenly with beaten egg. Arrange dumplings in an ungreased 13- x 9-inch baking dish. Bake in preheated oven until pastry is golden and apples are tender, 35 to 40 minutes.

Whisk whipping cream vigorously by hand in a cold metal bowl until stiff peaks form, about 1 minute. (Alternatively, beat with an electric mixer on high speed until stiff peaks form, 30 to 40 seconds.) Fold in yogurt. Serve dumplings topped with a dollop of whipped cream mixture.