Apple roly-poly
Instructions:
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This old-fashioned farm-style dessert is made with rich biscuit dough filled with apples and baked in a spicy cinnamon syrup. It is best served warm with cream.
- 13⁄4 cups sugar;
- 11⁄2 cups water;
- 2 teaspoons ground cinnamon;
- 2 cups all-purpose flour;
- 2 teaspoons baking powder;
- 1⁄2 teaspoon salt;
- 1⁄2 cup butter, firm;
- 1 egg;
- Milk;
- 1 tablespoon butter, at room temperature;
- 3 cups pared, cored, and chopped tart apples;
- Heavy cream or whipped cream.
- Preheat oven to 400 F. Butter a 9-by- 13-inch baking pan or shallow casserole with sides.
- In a saucepan, combine 11⁄2 cups sugar, the water, and cinnamon. Bring to a boil and simmer 5 minutes. Pour into the prepared baking pan, reserving 1⁄2 cup of the syrup.
- In a large bowl, or in the work bowl of a food processor, combine the flour, 1⁄4 cup sugar, baking powder, and salt. Cut 1⁄2 cup butter into thin slices and drop into the flour mixture. Process using on/off bursts, or cut the butter into the flour until blended into the mixture. Beat the egg in a measuring cup and add enough milk to make 2⁄3 cup. Add egg and milk to the dry ingredients all at once, and stir until the dough holds together. Knead 10 to 12 strokes on a floured surface. Roll out dough to make a 12-inch square.
- Spread dough with 1 tablespoon soft butter and cover with the apples. Roll up, as for a jelly roll. Cut into 12 slices and place on the syrup in the pan.
- Bake 30 minutes. Spoon the reserved syrup over the rolls and bake 10 to 15 minutes longer, or until bubbly and browned. Serve warm with plain or whipped cream.