A tender, gingery biscuit dough is spiraled around a spiced apple filling and baked in a hot cider bath. Golden Delicious, Cortland or Rome apples are good choices

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995

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Recipe Summary

total:
1 hr
Servings:
4
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

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  • Stir together cider, brown sugar and 1 tablespoon lemon juice in a small bowl; pour the mixture into four 12-ounce custard cups. Set the cups on a baking sheet and place them in the oven to heat the syrup while you prepare the filling and dough.

  • Combine apples, currants, cinnamon, allspice and the remaining 1 tablespoon lemon juice. Set aside.

  • To make the biscuit dough, whisk together flour, baking powder, baking soda, ginger and salt in a bowl. Cut butter into the dry ingredients with two forks until the mixture resembles coarse meal. Gradually stir in just enough of the buttermilk with a fork to make a soft dough.

  • Pat the dough on a well-floured surface into an 8-inch square. Distribute the shredded-apple mixture evenly over the surface. Roll up the dough and filling like a jelly roll. Slice the roll into 4 pieces.

  • Carefully remove the syrup-filled cups from the oven. Place a roly-poly piece cut-side down in each cup, pressing on the dough to flatten slightly. (As the roly-polys bake, they expand to fill the dishes and absorb most of the syrup.) Bake until the dough is baked through to the center, 15 to 20 minutes. Serve immediately.

Nutrition Facts

377 calories; protein 5g 10% DV; carbohydrates 77.9g 25% DV; exchange other carbs 5; dietary fiber 3.8g 15% DV; sugars 48.5g; fat 6.6g 10% DV; saturated fat 3.9g 20% DV; cholesterol 16.5mg 6% DV; vitamin a iu 249.4IU 5% DV; vitamin c 8.8mg 15% DV; folate 97.9mcg 25% DV; calcium 95.3mg 10% DV; iron 1.9mg 11% DV; magnesium 19.7mg 7% DV; potassium 270.6mg 8% DV; sodium 497.7mg 20% DV; thiamin 0.3mg 29% DV.