“Apple Roly-Poly”

"Apple Roly-Poly"

We strongly suggest making this for special breakfast occasions or tea parties. We especially love it when using when using Summer Rambo or Ida Red apples.
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 50 mins
Servings 12 people

Ingredients
  

  • 1-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup shortening regular or butter crisco
  • 1/4 cup butter or margarine
  • 2/3 cup sour cream

Filling

  • 1/4 cup butter or margarine softened
  • 1 cup packed brown sugar (mix brown sugar & cinnamon together)
  • 2 teaspoons ground cinnamon
  • 6 medium (5 cups) apples peeled & coarsely shredded

Topping

  • 2-1/2 cups water
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup light cream

Instructions
 

  • In a mixing bowl, combine flour, sugar, baking powder & salt.
  • Cut in shortening & butter until crumbly.
  • Add sour cream & blend until a ball forms.
  • Place dough in refrigerator while preparing apples.
  • Roll out dough on a floured surface into a 15-inch x 10-inch rectangle.
  • Spread with softened butter; sprinkle with remaining filling ingredients.
  • Roll up, jelly-roll style, starting with the long side.
  • Cut into 12 -16 servings.
  • Place slices, cut side down in a 13-inch x 9-inch x 2-inch baking pan.
  • For topping; combine water, brown sugar & cinnamon in a saucepan.
  • Bring to a boil; remove from heat.
  • Stir in the cream.
  • Carefully pour hot topping over the dumplings.
  • Bake, uncovered, at 350 degrees for approximately 35 to 45 minutes or until bubbly. (Center will jiggle when the dumplings are hot out of the oven but will set as dumplings stand for a few minutes.)
  • Serve warm.
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