- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 teaspoons grated lemon peel
- 1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.)
- 3/4 cup milk
- 2 tablespoons light corn syrup
- 3/4 cup firmly packed brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup pecan halves
- 2 Granny Smith apples (about 12 oz. total)
- 1/3 cup raisins
- calories 354
- caloriesfromfat 46 %
- protein 3.7 g
- fat 18 g
- satfat 8 g
- carbohydrate 46 g
- fiber 1.8 g
- sodium 402 mg
- cholesterol 33 mg
How to Make It
Preheat oven to 375°. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into 1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.
Meanwhile, in a 1 1/2- to 2-quart pan over medium-low heat, melt remaining 1/2 cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans evenly over mixture. Peel and core apples and slice as thinly as possible.
Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.
Distribute apple slices and raisins over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup and pecans in pan.
Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.