Recipe Image

Apple Roly-Poly

  • 40 m
  • 1 h
EatingWell Test Kitchen
“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”


    • 1 cup apple cider
    • ½ cup light brown sugar
    • 2 tablespoons lemon juice, divided
    • 2 large apples, peeled and shredded (1½ cups)
    • ¼ cup currants
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • 1 cup all-purpose flour
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground ginger
    • ⅛ teaspoon salt
    • 2 tablespoons cold butter, cut into pieces
    • ½ cup buttermilk


  • 1 Preheat oven to 375°F.
  • 2 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.
  • 3 Combine apples, currants, cinnamon, allspice and the remaining 1 tablespoon lemon juice. Set aside.
  • 4 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.
  • 5 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.
  • 6 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.
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