Apple Roly-poly

Apple Roly-poly

MAKES 6 SERVINGS
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
1l/2 cups water
2 teaspoons ground cinnamon
2 cups all-purpose flour
2 teaspoons baking powder
l/2 teaspoon salt
l/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 1l/2 cups sugar, the water, and cinnamon.
Bring to a boil and simmer 5 minutes. Pour into the prepared baking
pan, reserving l/2 cup of the syrup.
In a large bowl, or in the work bowl of a food processor, combine
the flour, 1A cup sugar, baking powder, and salt. Cut l/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.