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Pear, Cranberry, & Apple Rolly Polly Biscotti

Makes 3-5 dozen depending on size.

Ingredients:

Rolly Polly Dough:
1 cup unsalted butter
1 1/4 cups sugar
3 eggs
2 tablespoons whipping cream
2 teaspoons pure vanilla extract
4 cups (approximately) all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons Clabber Girl Baking Powder
Filling:
3 cups diced apples
1 cup diced pears
1 cup cranberries, coarsely chopped
1/2 cup sugar
1 tablespoon fresh lemon juice
Pinch each teaspoon each cloves and cinnamon
1 tablespoons cornstarch in 3 tablespoons of water
Finishing Touches:
Egg wash, 1 egg, pinch sugar
Regular or coarse sugar for sprinkling
Confectioners' Sugar

Instructions:

For the dough, in a mixer bowl, cream the butter and sugar. Add eggs and blend until smooth. (If mixture is hard to blend or seems curdled, add a bit of the flour to bind it).

Stir in cream and vanilla. Fold in flour, salt, and Clabber Girl Baking Powder and mix to make a firm but soft dough. Transfer dough to a lightly floured work surface and pat into a smooth mass. Cover and let rest ten minutes. Divide dough into two or three flattened disks. Work with one portion at a time. Wrapped in plastic, dough can be refrigerated for 2-3 days. If refrigerating, allow dough to warm up before rolling out.

Meanwhile, place the apples, pears, cranberries, lemon juice, sugar and spices in a small saucepan and heat gently. Stir in cornstarch mixture and over medium heat, stir to cook or soften the apples, until mixture becomes like pie filling, about 3-4 minutes. Remove from heat, turn out into a bowl, covered with greased wax paper and refrigerate until needed.

Preheat oven to 350 F. Stack two baking sheets together and line top one with parchment paper.

Divide dough in three portions. Roll each one separately. Roll to 1/4 inch thickness or a bit less, on a well floured surface.

Brush surface with egg wash and fill one third, with half of the fruit filling (the third closest to you). Roll up, as well as you can, to make a snug log, keeping the filling inside as best you can - (but some will come out /stuff it back in). Flatten roll slightly and chill 15-20 minutes. Then cut into 1 inch slices, place on baking sheet. Brush tops with egg wash and sprinkle on sugar. Repeat with remaining dough and filling.

Bake until nicely browned 25-35 minutes. Dust or roll in confectioners sugar if desired.

Comments:

Is this strudel or a new wave biscotti? This features a biscotti/cookie dough, that is rippled through with apple pie filling (the homemade filling is included; but you can also use a can of apple pie filling to speed things up). It is baked once and cut into small sticks that are tightly coiled, showing off their filling. They are crunchy as cookies, interesting as biscotti, and unique as strudel. They keep well and are one of those extremely satisfying cookie bites - as good for the kids as it is for hosting or giving as gifts. If you want this pareve, use half unsalted shortening and half butter flavoured shortening and use orange juice to replace whipping cream.