Apple Roly-Poly

Apple Roly-Poly isn't very fancy, but it is authentic Down East fare. It got here from my grandmother. With 13 kids plus the guys at Grandpa's sawmill, she needed to do plenty of cooking each day!


  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-3/4 cups all-purpose flour
  • 1/4 cup shortening
  • 1/4 cup cold butter
  • 1/4 cup sugar
  • 2/3 cup sour cream


  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 cup butter, softened
  • 6 medium Granny Smith apples, peeled and coarsely shredded (about 5 cups)


  • 1 teaspoon ground cinnamon
  • 2-1/2 cups water
  • 2 tablespoons brown sugar
  • 1/2 cup half-and-half cream


  1. In a bowl, integrate flour, sugar, baking powder and salt. reduce in shortening and butter until crumbly. upload sour cream and blend until a ball bureaucracy.
  2. Roll out on a floured floor right into a 15x10-in. rectangle. unfold with softened butter; sprinkle with closing filling ingredients.
  3. Roll up, jelly-roll fashion, starting with a protracted aspect. cut into 12 slices. location slices, reduce side down, in a 13x9-in. baking pan.
  4. For topping, combine water, brown sugar and cinnamon in a saucepan. deliver to a boil; remove from the warmth. Stir within the cream.
  5. cautiously pour warm topping over dumplings. Bake, exposed, at 350° for 35 mins or till bubbly. (center will jiggle whilst dumplings are hot out of the oven but will set as dumplings stand for a couple of minutes.) Serve warm.

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