The apple trees here in the Hudson Valley are heavy with ripe fruit: if apple season is here again, it must be autumn! That means lots of lovely apple recipes cropping up all over–and this one is a real find.
Next time you head out to a pick-your-own orchard, keep this super-simple September treat in mind: Tender, flaky pastry rolls around apples that have been enhanced with just a touch of brown sugar, lemon, and cinnamon. The name may be roly-poly, but it won’t make us that way: This is as healthy for us as it is easy to make. It makes a pretty presentation, too.
1 1/2 cups flour
1 teaspoon salt
1/2 cup shortening (look in your natural foods store for organic vegetable shortening free of hydrogenated oils)
5-8 tablespoons water
3 cups diced apples
1/3 cup brown sugar
1 teaspoon cinnamon
1 tablespoon lemon juice
2 tablespoons butter, melted
1. Preheat oven to 425F.
2. Sift flour with salt. Cut in shortening. Add enough water to make a rollable pastry. Roll pastry out into a 12” X 14” rectangle.
3. Combine apples, brown sugar, cinnamon, lemon juice, and butter, and spread evenly over pastry. Roll up the 14” side of the pastry like a jelly roll. Pinch edges together to seal. Cut 3 slits in top crust, or punch a decorative design of small holes with an ice pick.
3. Place on greased jelly-roll pan and bake for about 40 minutes, or until tender. Serve warm, with cream or vanilla ice cream, if desired.
Adapted from The Church Supper Cookbook, edited by David Joachim (Rodale Press, 2001).