Cheddar Apple Pinwheels

By jeenikeen

A fail-proof cheddar-enhanced scone dough is the basis of this pretty pinwheel. Golden Delicious, Ida Red or Northern Spy apples are ideal as they keep their shape.

Ingredients

• Pinwheel Dough:
• 2-1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup cold butter or margarine, cubed
• 1/2 cup shredded extra old cheddar
• 1 large egg
• 1 cup well-shaken buttermilk
• Apple Filling:
• 3 tbsp butter or margarine
• 1/4 cup chopped walnut halves
• 3 cups diced, cored, peeled apples
• 1/4 cup packed brown sugar

Preparation

Step 1

Line a 12-inch pizza pan with parchment paper cut to fit, or grease the pan, set aside.

Apple Filling:

In a large skillet or heavy-bottomed saucepan, melt butter or margarine over medium heat. Stir in walnuts; saute for 3 minutes to lightly toast the nuts. Add apples; saute for 5 minutes or until almost translucent. Stir in brown sugar, sauteing for about 4 minutes or until the apples are golden and caramelized; let cool.

Pinwheel Dough:

Meanwhile in a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Usinga pastry blender, cut butter or margarine into dry ingredients until the mixture looks crumbly. Add the cheese; toss to combine.

In a separate bowl, whisk egg and buttermilk until smooth. Pour over dry ingredients; with a fork, toss until a ragged dough forms. Turn out onto a well-floured counter and, with floured hands, knead about 8 turns until the dough holds together smoothly.

Roll or pat the dough to a 9 x 12-inch rectangle. Spread apple filling evenly over dough, leaving a 1-inch uncovered border along one long side. Roll up dough towards the border; pinch the seam. Gently press the roll until it is 16 inches long. With a serrated knife, cut into 16 rounds. Starting with 5 rounds in the centre, arrange the rounds, touching, on the pizza pan.

Bake in the centre of a preheated 400°F oven for about 20 minutes or until golden brown.