Helen RandellApple pull-apart
June 12th 2011 11:02
We had our usual crop of apples this season, so along with Spiced apple cake, and apple crumble, I have also made a whole lot of apple pulp to go in the freezer. Pulling out a small container of it, I made this recipe for a family lunch last weekend.
Now, I will preface this by saying I wasn't 100 per cent happy with how this turned out. I found it a bit doughy and also pretty messy to bring together. I made the dough in my Kenwood so that saved me some of the stickiness of the dough, but it was the cutting into 12 pieces which really made a mess - I had apple pulp up to my elbows by the end.
Lunch was an absolut smorgas board, so I did come home with about 1/2 of this still intact. I went out the following afternoon, only to come home and find that Mr Rough Cooking had eaten the rest of it as a snack - and he loved it! If you're into apples and dough, and don't mind making a mess, then this one is for you!
Apple pull-apart
2 cups self-raising flour
30g butter
1 cup milk, approximately
1/3 cup brown sugar
410g apple pulp (your own, or tinned)
pinch ground nutmeg
1/2 teaspoon cinnamon
Grease a deep 22cm round cake pan. Place flour in a medium bowl, rub in butter and stir in enough milk to mix to a soft sticky dough. Turn dough onto floured surface, knead gently until smooth.
Roll dough on floured baking tray to 21cm x 40cm rectangle. Sprinkle with sugar, spead with combined apple and spiced to within 3cm from long edge. Using paper as a guide, roll dough up like a swiss roll.
Use a floured serrated knife to cut roll into 12 slices. Place 11 slices upright around edge of prepared pan, place remaining slice in centre. Bake pull-apart in moderately hot oven about 25 minutes. Stand a few minutes before turning onto wire rack to cool. Sprinkle with icing sugar and serve.
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