SPICY APPLE TWISTS (PILLSBURY BAKE-OFF WINNER)
This was the 1958 Grand Prize Winner in the Pillsbury Bake-Off. Kudos goes to Dorothy DeVault of Ohio who created it. It's described as a miniature pastry-a lighter version of old fashioned apple dumplings. It would look divine served in a single serving glass dessert dish topped with a dollop of whipped cream and a cherry!
Provided by DuChick
Categories Dessert
Time 1h10m
Yield 16 twists, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- Cut each apple into 8 wedges.
- Lightly spoon flour into measuring cup and level off.
- In a medium bowl, blend flour and salt.
- Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
- Shape dough into ball.
- On floured surface, roll dough lightly from cener to edge into 12 inch square.
- Spread with 1 tablespoon softened margarine.
- Fold 2 sides to center.
- Roll to 16 x 10 inch rectangle.
- Cut crosswise into 16 (10 inch) strips.
- Wrap 1 strip around each apple wedge.
- Place 1/2 inch apart in ungreased 13 x 9 inch pan.
- Brush each wrapped apple wedge with melted margarine.
- In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
- Bake at 425 for 20 minutes.
- Pour water into pan.
- Bake an additional 12-17 minutes or until golden brown.
- Spoon sauce in pan over twists.
- Serve warm or cool, plain or with whipped cream.
- *If using self rising flour, omit salt.
Nutrition Facts : Calories 677, Fat 40.4, SaturatedFat 9, Sodium 460.5, Carbohydrate 76, Fiber 4.1, Sugar 36.1, Protein 5.3
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