- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1-1/2 teaspoons salt
- 3 tablespoons cold butter, cubed
- 1-1/3 cups 2% milk
- 3/4 to 1 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 4 cups chopped apples (about 4 medium)
- 1-1/2 cups sugar
- 1-1/2 cups water
- 2 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 teaspoon ground cinnamon
- Preheat oven to 350°. In a large bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened (dough will be soft and sticky).
- Turn dough onto a floured surface. Roll into an 18x12-in. rectangle. Sprinkle brown sugar and cinnamon to within 1 in. of edges; top with apples. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Using a serrated knife, cut into 12 slices. Place in a greased 13x9-in. baking pan, cut side down.
- In a small saucepan, combine sauce ingredients; bring to a boil, whisking to blend. Cook and stir 3-4 minutes or until thickened. Pour over top.
- Bake, uncovered, 45-55 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Yield: 1 dozen.
Reviews for Apple Dumpling Rollups
Sort By :
"I agree with the reviewers who found the dough to be very sticky, a little difficult to handle, BUT, as one of my nephews said, "this is outstanding". will make this again. Thank you."
"I haven't made this recipe. I just wanted to say that neither has delowenstein! She made so many major changes the only thing her dessert has in common with this recipe is they both contain apples and produce a pastry. For all the changes, her rating is irrelevant. So why couldn't she go ahead and give it 5 stars?"
"I thought these would be really good, but I was a little disappointed since they seemed more bready than I was expecting. I halved the recipe and then used a little less apples and brown sugar than called for, so that's probably my fault. The bake time seemed too long as they came out a little tough for my taste. Obviously others liked it, so it has potential, but if I tried this again, I would make some changes."
"These were delicious, even though I made them gluten-free and the syrup-making got interrupted mid-stream by the dog having a seizure! I used a gluten-free flour blend, doubled the baking powder and added a little xanthan gum and fruit pectin, about a tablespoon of whey protein isolate and two eggs to make the dough. I also subbed corn starch for the flour in the syrup. The wheat-tolerant members of the family also pronounced these "keepers"!"
"Followed the recipe to a 'T' and they were a big hit!"