Apples get nice and gooey wrapped up in a flaky biscuit crust.
Makes: 9 servings
Prep: 45 mins
Bake: 40 mins
- 2 tart apples, such as granny smith--peeled, cored and sliced 1/4 inch thick
- 1 1/4 cups plus 1 tablespoon packed light brown sugar
- 1 1/2 sticks (6 ounces) butter, softened
- 2 cups flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1 cup heavy cream
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 2 tablespoons honey
- Preheat the oven to 400 degrees . Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350 degrees .
- Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
- On a lightly floured surface, roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoons butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down in the prepared baking pan. Bake until golden, 35 to 40 minutes. Transfer to a rack to cool.
- Meanwhile, in a saucepan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly. Drizzle the sauce over the warm buns.
- Use your vegetable peeler to quickly peel the apples.
- Toss the apples with sugar and butter right on the baking sheet.
- Place the roasted apples on the dough in rows.
- Divide the log into even slices easily with a pastry scraper.