Wednesday, October 5, 2011

Apple Roll

12 rolls

2  cups apples, thinly sliced 

For the Syrup:
1  cup brown sugar
1  cup water
For the Pastry:
1  cup flour
2  teaspoons baking powder
1/2  teaspoon salt
2  Tablespoons solid vegetable shortening, I like to use Crisco
1/3  cup diluted canned milk

1.  Preheat oven to 350°.
2.  Slice the apples and set aside.
3.  Place the brown sugar and water into a small pan and bring to a boil over medium heat.  Remove from heat and set aside.
4.  In a medium bowl, mix the flour, baking powder and salt together.
5.  Cut the solid vegetable shortening into the flour with a fork until the mixture is fine and crumbly.
6.  Add in the milk and stir with a fork, until the mixture comes together in a ball. You will have a soft dough.
7.  Roll the dough out on a well floured piece of waxed paper.
8.  Roll into a 9x15 inch rectangle.
9.  Sprinkle the pastry with a cinnamon/sugar mixture.  I like to use a combination of 1 Tablespoon white sugar and  2  teaspoons cinnamon.
10.  Spread the thin apple slices evenly over the top of the cinnamon/sugar.
11.  Roll the dough up into a log, using the waxed paper as a helper as you roll it up.  You should end up with a 15 inch long log.  Using the waxed paper will keep the dough from tearing, because the dough is very tender.
12.  Divide the log into 12 rolls using a knife.
13.  Place each roll, cut side down, into an ungreased 8 inch square baking dish.
14.  Dot the tops of each roll with a dab of butter and then pour the syrup over it all.
15.  Bake at 350° for 35-45 minutes or until top is browned.
16.  Serve with whipped cream.

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