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Ingredients
- 1/2 c. butter or possibly margarine
- 1 c. sugar
- 1 c. brown sugar
- 2 c. water (could also use unsweetened apple juice)
- 1/2 c. shortening
- 1 1/2 c. self-rising flour
- 1/3 c. lowfat milk
- 1 tsp cinnamon
- 2 c. peeled, cored, and finely minced apples
Directions
- Preheat oven to 350 F. Heat the butter in a 9 x 13 x 2 inch baking pan.
- Combine the sugar and water in a medium saucepan and cook till sugar dissolves.
- Set aside.
- Cut the shortening into the flour in much the same way as for a pie crust.
- Add in lowfat milk and mix till 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 mix 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 min or possibly till delicately browned. Serve hot.
- Note: I think this is best when eaten the day it is baked.
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