Spicy apple twists (1958)

Yield: 16 twists

Measure Ingredient
2 larges Baking apples, peeled & cored
1½ cup Flour
½ teaspoon Salt
½ cup Shortening
4 tablespoons Up to ...
6 tablespoons Cold water
1 tablespoon Butter, softened
¼ cup Butter, melted
½ cup Sugar
1 teaspoon Cinnamon
1 cup Water
\N On floured surface, roll dough lightly from center to edge into


(1958 Pillsbury Bake Off Winner) Heat oven to 425 degrees. Cut each apple into 8 wedges. Lightly spoon flour into measuring cup; level off. In medium bowl, blend flour and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 T at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball.

12-inch square. Spread with 1 T softened butter. Fold 2 sides to center. Roll to 16 x 10 inch rectangle. Cut crosswise into 16 (10 inch) strips. Wrap 1 strip around each apple wedge. Place ½ inch apart in ungreased 13 x 9 inch pan.

Brush each wrapped apple wedge with melted butter. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples. Bake at 425 degrees for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists.

Serve warm or cool, plain or with whipped cream. Dorothy DeVault, OH.

Submitted By MICHELLE HOWE On 07-20-95

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