Prep 30 mins
Cook 40 mins
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!
- 2 large baking apples, peeled and cored
- 1 1⁄2 cups all-purpose flour or 1 1⁄2 cups self-rising flour
- 1⁄2 teaspoon salt
- 1⁄2 cup shortening
- 4 -6 tablespoons cold water
- 1 tablespoon margarine or 1 tablespoon butter, softened
- 1⁄4 cup margarine or 1⁄4 cup butter, melted
- 1⁄2 cup sugar
- 1 teaspoon cinnamon
- 1 cup water
- 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.
I think there is an error in the recipe. In order to not burn the sauce, I think the pastries should bake in a 425 degree oven for only 10 minutes, then add the water and reduce the heat to 350, and bake for an additional 20 minutes. I followed the recipe as written and the sugar started burning at 12 minutes in-- ruined, as is my pan. In addition, I would toss the apples in the cinnamon sugar before wrapping, then sprinkle the rest on top. With these changes I think the spicy apple twists would come out like the photo, and would live up to their name.
Got this recipe years ago from my mom (we're from Ohio and she's probably had it since 1958!!!) To make these in a hurry we use Pillsbury pie crusts and roll them out to the desired size. My dad always called these "Dainty Delicacies" and to this day that is how I think of them!!
Wow, these are out of this world! The pastry covering has the right amount of crispness and the apples inside were soft but not mushy. I wondered if putting water in the pan would make the bottom of the twists soggy, but it did not. (Be sure to use all of the dry cinnamon-sugar mix. There will be quite a bit left over after sprinkling the pastries, but I put the rest around the twists. This is what made the fantastic syrup!!) After the twists were done, I spooned the syrup on the bottom of the pan over each twist. Thanks, DuChick, these are easy to make and so very, very good.