Thursday, March 14, 2013

Autumnal Scents....Cinnamon Apple Roly Poly

It's a glorious Autumn day here today. So after a stroll through one of the lovely parks nearby with my doggie, I think I'll bake.

Autumn to me, says steamed pudding, melt in the mouth slices, cinnamon laden teacake, gingerbread that's soft and squishy and smells like my Nannas house, and pears and apples added to pastry for roly poly and crumbles.

Here's my Nanna's recipe for Cinnamon Apple Roly Poly. My house always smells like Autumn when I cook with cinnamon, and this one scents the entire house for the rest of the day :)

Cinnamon Apple Roly Poly:

1 cup Self Raising Flour (GF is fine too)
A pinch of salt
2 level tablespoons margarine or butter
1/4 cup water
1/4 cup caster sugar (normal sugar will do) mixed with 1-2 teapoons cinnamon depending on how much you like cinnamon
2 apples, grated

Also for syrup:

1 cup hot water
1/2 cup sugar
1 tablespoon margarine or butter

Casserole dish for baking

Preheat the oven to 200C.

Make the pastry by sifting the flour and a pinch of salt, and rubbing the margarine through with your clean fingertips. This only takes a minute or two. Add most of the water and work into a dough, using what's left of the water if you need it. Form into a ball, and roll out thinly. If this is all too much trouble, I've successfully used Wraps or Tortillas or Crepes to make a Roly Poly.

Sprinkle the pastry with the cinnamon sugar blend, and spread the grated apple evenly over the surface. Roll it up like a sushi roll, and arrange it in a circle in a well greased casserole dish.
Make the syrup by combining the water, sugar and butter in a small saucepan and bringing it to the boil, and pour this over the roll in your dish. This makes the most delectable sticky, toffee like edges on the roly poly :)

Slash some slits in the surface of the roly poly and sprinkle with a bit of extra sugar or some flaked almonds for crunch. Bake uncovered for about 45 minutes.

Serve hot with custard, cream or icecream.

Very yummy :)

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