Apple Dumpling Pinwheels
APPLE DUMPLING PINWHEELS
1/2 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 cups water (could also use unsweetened apple juice)
1/2 cup shortening
1 1/2 cups self-rising flour
1/3 cup milk
1 tsp cinnamon
2 cups peeled, cored, and finely chopped apples
Preheat oven to 350°F. Melt the butter in a 9 x 13 x 2 inch baking pan. Combine the sugar and water in a medium saucepan and cook until sugar dissolves. Set aside.
Cut the shortening into the flour in much the same way as for a pie crust. Add milk and mix until dough forms a ball. Turn out onto a lightly floured surface and roll to a large rectangle about 12 x 10 inches.
Combine the apples and cinnamon. Sprinkle this mixture over the dough and then roll up jellyroll fashion, starting on the longer side. Press the edges to seal. Cut into 1/2 -inch thick slices. Place these apple dumpling pinwheels in the baking pan with the melted butter. Pour the sugar syrup over the top of the pinwheels. Bake for about 40 to 45 minutes or until delicately browned. Serve warm.
Note: I think this is best when eaten the day it is baked.
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