Apple Roly-Poly
1 3/4 c all-purpose flour
1/4 c sugar
4 t baking powder
1/2 t salt
1/4 c shortening
1/4 c butter or marg
2/3 c sour cream
Filling:
1/4 c butter or marg, softened
1 c packed brown sugar
2 t ground cinnamon
6 medium Granny Smith apples, peeled, cored and coarsely shredded (about 5 cups)
Topping:
2 1/2 c water
2 T brown sugar
1 t ground cinnamon
1/2 c 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 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 slices. Place slices, cut side down, in a 13 x 9 x 2 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
* These are absolutely delicious....but a little TIME CONSUMING to make :-)
