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Apply Roly-Poly | Can't Stay Out of the Kitchen | #AppleRolyPoly is one of the best #desserts you'll ever sink your teeth into. This #cobbler-type #dessert rolls up like #PieCrust & is sliced into #pinwheels. It has a #cinnamon #syrup poured over top before #baking. The result has a #cake-like texture & is beyond spectacular. Excellent served with #IceCream. #apples #AppleDessert #AppleCobbler

Apple Roly-Poly

Teresa Ambra
Enjoy the Down East flavors of this old-fashioned apple cobbler dessert. Apply Roly-Poly is filled with apples and cinnamon and rolled up like pinwheels. A cinnamon-sugar syrup is poured over the Roly-Polys before baking. Everything bakes up into one scrumptious dessert that will have you swooning over every bite. Terrific served with ice cream.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 333 kcal

Equipment

  • 1 9x13" glass baking dish
  • 1 large mixing bowl
  • 1 medium sauce pan
  • 1 whisk
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 vegetable grater or shredder or food processor (to shred apples)
  • 1 cutting board
  • 1 paring knife

Ingredients
  

DUMPLING DOUGH:

  • 1 3/4 cups unbleached all-purpose flour (bleached flour toughens baked goods)
  • 1/4 cup granulated sugar
  • 4 tsp. baking powder
  • 1/2 tsp. sea salt
  • 1/2 cup salted butter cold
  • 3/4 to 1 cup sour cream or more, if needed (can also substitute Greek yogurt) (see note below)

FILLING:

  • 1/4 cup salted butter softened
  • 1 cup light brown sugar packed
  • 2 tsp. ground cinnamon
  • 3 cups apples peeled, cored and shredded (I used sweet Fuji apples) (SEE NOTE BELOW)

TOPPING:

  • 2 1/2 cups water
  • 1/4 cup light brown sugar packed
  • 1 tsp. ground cinnamon
  • 1/2 cup half-and-half cream

Instructions
 

DUMPLING DOUGH:

  • In a large mixing bowl, combine flour, sugar, baking powder and salt.
  • Stir until well combined.
  • Cut in butter with a pastry blender until coarse crumbs form.
  • Add sour cream or Greek yogurt and blend until it is completely worked into the dough.
  • This will take 2-3 minutes of stirring.
  • Roll out dough on a floured surface to measure a 10x15” rectangle. (See note below).

FILLING:

  • Spread dough with softened butter.
  • Sprinkle evenly with brown sugar, then cinnamon.
  • Finally, add the shredded apple over top as evenly as possible.
  • Roll up dough jelly-roll style starting with the long end.
  • Roll tightly but gently so dough doesn’t tear.
  • Cut dough into 12 even slices.
  • Place slices cut-side down in a lightly greased 9x13” glass baking dish.

TOPPING:

  • Combine water, brown sugar and cinnamon in a medium saucepan over medium heat.
  • Bring ingredients to a boil; remove from heat.
  • Stir in cream.
  • Carefully pour the hot topping over the dumplings trying to spread as evenly as possible so all of the dumplings get coverage.
  • Bake roly-poly at 350° for 35 minutes, or until bubbly.
  • (The center of the dish will jiggle slightly when dumplings are hot out of the oven, but will set up as dumplings stand and cool for a few minutes).
  • Serve warm with ice cream if desired. 

Notes

NOTE: If you have to substitute yogurt for the sour cream, Icelandic yogurt is much thicker than Greek yogurt so it is much closer in texture to sour cream than regular Greek yogurt.
 
NOTE: This is sort of a high maintenance recipe as it was originally written. The dumpling dough is hard to work with and tears easily because it is too dry and not moist enough to hold its shape. I recommend increasing the sour cream to 1 to 1 ½ cups so that the dough will roll into a ball. Use a generously floured surface to roll the dough out on. When rolling the dough into a pinwheel, go very slowly and very gently, using your fingertips and working in any extra dough where you have tears. The recipe is so delicious that it's worth the extra work. Don't give up!
 
NOTE: I also think this recipe would be a lot easier if you use much less filling. The original recipe calls for FIVE CUPS of apples. I paired that down to THREE CUPS in this batch.  Even still, it is too much filling for the dough. I think 1 1/2 to 2 cups of apples is sufficient to make the Roly-Polys. 
 
NOTE: The rolled dough does not have to be perfect, because once the topping is poured over top it will absorb into the dough while baking and you won't notice any imperfections!
 
NOTE: I baked this dish for 40 minutes, since it was a little too jiggly at 35 minutes.
 
Recipe adapted from Taste of Home.
 
Taste of Home no longer has a search engine that allows you to search recipes by title. Most of the time, you have to weed through thousands of recipes in collections. If any link is to be found, I find direct links through google, not their own website. I could not locate a direct page for this recipe. But it is in the cookbook noted above.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 333kcalCarbohydrates: 47gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 43mgSodium: 365mgPotassium: 124mgFiber: 2gSugar: 31gVitamin A: 501IUVitamin C: 2mgCalcium: 163mgIron: 1mg
Keyword apples, cinnamon, cobbler, dessert
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