Caramel Apple Roly Poly Food

APPLE ROLY-POLY

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

JAM ROLY-POLY

Steps:

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

PUFF PASTRY APPLE TURNOVERS

Steps:

• In a large bowl, combine the sugar, flour and cinnamon; add apples and toss to coat. On a lightly floured surface, roll out each pastry sheet into a 12-in. square. Cut each into four squares. , Spoon 1/2 cup apple mixture into the center of each square; fold diagonally in half and press edges to seal. Place on a parchment-lined baking sheet., In a small bowl, combine the butter, sugar and cinnamon; brush over pastry. Bake at 400° for 12-16 minutes or until golden brown. Serve warm with ice cream if desired.