Apple roly-poly

Yield: 1 servings

Measure Ingredient
1¾ cup All-purpose flour
¼ cup Sugar
4 teaspoons Baking powder
½ teaspoon Salt
¼ cup Shortening
¼ cup Butter or margarine
⅔ cup Sour cream FILLING:
¼ cup Butter or margarine, softened
1 cup Packed brown sugar
2 teaspoons Ground cinnamon
6 mediums Granny Smith apples, peeled, cored and coarsely shredded (about 5 cups) TOPPING:
2½ cup Water
2 tablespoons Brown sugar
1 teaspoon Ground cinnamon
½ cup Light cream

In a mixing bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. Roll out on a floured surface into a 15-in. x 10-in.

rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. Roll up, jelly-roll style, starting with the long side. Cut into 12 slices. Place slices, cut side down, in a 13-in. x 9-in. x 2-in. baking pan. For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream. Carefully pour hot topping over dumplings.

Bake, uncovered, at 350! for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm. Yield: 12 servings.

From the files of Al Rice, North Pole Alaska. Feb 1994

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