I just love the smell of apple pie baking in the kitchen! But the one thing I like better than smelling it is eating it!
I like to think of the recipe as a mix between apple pie & biscuits. The cook book calls the dessert “Roly Poly Pudding”, although I might call it something more like “Easy Apple Pie Rolls” (I know – not nearly as exciting as Roly Poly Pudding 🙂
The recipe is basically a biscuit recipe (which might be familiar to you, if you already make biscuits in your kitchen), and a group of other ingredients that would be used in making an apple pie.
2 cups all-purpose flour, sifted
3 teaspoons baking powder
1 teaspoon salt
1/4 cup shortening
2/3 cup milk
1/4 cup softened butter
3 cups cored, peeled, and finely chopped apples
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup water
2 tablespoons fresh lemon juice
First lets make the biscuit part of the recipe.
Mix all of the dry ingredients together, then “cut in” shortening with a pastry blender
To cut in = using pastry blender, large fork, or clean fingers 😉 to combine shortening with dry ingredients. You know you’ve properly “cut in”, when the mixture breaks apart into small bits that resemble a lumpy cake mix before you mix it 😉
Add the milk a little at a time while mixing gently. The batter does not have to be smooth, and is ready to work with as soon as it can be picked up & rolled out.
Then, on a surface dusted with flour, roll the dough out into a large rectangle (approx. 8X12). Spread 1 tablespoon of the softened butter over the dough.
Spread the apples over the dough, leaving about an inch on all sides. Then, mix the brown sugar and cinnamon together and sprinkle over apples.
Why don’t you go ahead & turn your oven up to 400 right now, that way it will be heated enough to put the rolls in when you’re ready.
Mix the granulated sugar, water, lemon juice, and 2 tablespoons of the butter together in a pot & cook until dissolved. Pour this mixture into a shallow baking dish.
Starting with the longest end, carefully start rolling up the pastry. When you’re done, you should have what looks like a 12 inch long tube – not a VERY fat stumpy 8 inch log 🙂 Slice the roll into 1 inch pieces, and place them in the baking dish with the sugar mixture – apple side up. Spread the remaining butter on top of the rolls, and then bake them for 30-35 minutes.
These would be great served with some heavy whipping cream or a spoon of vanilla ice cream!
Have a Marvelous day!