Tuesday, September 14, 2010
Pear and Apple Rollups
A couple of weeks ago, I volunteered to make refreshments for a meeting at our church. The meeting was for an English as a Second Language class and most of the participants are from Korea. I decided I would make brownies and some cookies but I really wanted to give them something they might enjoy a little more -- a treat that says we tried to give them something that would say "Welcome," and something for those who don't really like sweet desserts.
From what I have read, this describes many people of Korean descent. They eat some pastries and some sweetened dessert drinks but from all accounts, they don't like really sweet foods -- that is, at least until the next generation American who has gotten used to our sweet goodies.
It occurred to me, after the pastries turned out to be pretty good and not overly sweet that there are many who don't really like really sweet foods. I am not talking about myself. I like things that are sickeningly sweet with everything except tea. That is why I think these would be good served with tea.
I did like them and I think I would make this treat again. They are similar to cinnamon rolls but with fruit and less sweetness. I am not sure if our Korean friends will like them, but I hope so. I don't know how to say, "Welcome," in Korean.
Pear and Apple Rollups
2 cups self-rising flour
1 tablespoon butter, softened
(Bisquick baking mix or gluten-free Bisquick can be used for the first two ingredients)
1/2 cup unsweetened vanilla almond milk
1/2 Granny Smith apple, core removed, peeled and grated
2 pears, core removed, peeled and cut into thin slices
Approximately 2 teaspoons butter, softened
2 tablespoons brown sugar
1 tablespoon white sugar
1/2 cup Confectioners sugar
Enough unsweetened vanilla almond milk for glaze
Cut butter into flour until it is well blended. Mix in milk and form into a dough ball. Knead a few times and roll out on waxed paper until it is approximately 13" x 9". Spread on butter, sprinkle on brown sugar. Top with apple. The apple will not cover the dough entirely. Layer the pear on top, then sprinkle with sugar and cinnamon. Roll it up and cut into 1/4 to 1/2 inch slices. Recipe makes between 12 and 15 pastries. Bake at 375 degrees for 20 to 25 minutes or until pastries are browned. Drizzle glaze over the rolls. (I didn't use all the glaze on my rolls because I didn't want them to be very sweet. If you prefer sweeter pastries, just use more glaze.)