I used to covet my recipes like nothing else!
Subhan Allah how people develop!This Apple caramel pull-apart was one of my coveted recipes, and here I am sharing it *for the greater good* of mankind 🙂
It really is something else, and doesn’t need rising time or all that.
The dough might be a bit on the dry side a few hours after it is baked, but by the next day it will have softened.
Pecans lend a beautiful crunch, but walnuts would be a great replacement.
The actual buns lack in sugar, which is then made up for by the caramel sauce.
Maybe try it with a scoop of vanilla ice cream?
Adapted from an AWW mini cookbook.
2 cups flour
1 tsp baking powder
3 Tbsp butter
1 cup milk
1/3 cup brown sugar, packed
410g can pie apples
1/2 tsp cinnamon
Pinch of nutmeg
1/4 cup pecans, chopped
For the caramel:
1/4 cup cream
2 Tbsp butter
1/2 cup brown sugar, packed
Grease and flour a rimmed baking pan.
Preheat oven to 400F.
Make the dough by placing the flour, baking powder, and butter in a food processor.
Blitz it, add the milk, blitz some more until a dough is formed.
Roll the dough into a large rectangle (21cm by 40 cm approx.) on a large parchment or sheet of foil.
Spread the sugar and cinnamon and nutmeg over the surface.
Spread the canned apples.
With the help of the sheet under the dough, roll it into a cylinder.
Cut, with a serrated knife, into 12 buns.
Arrange the buns into the prepared pan.
Sprinkle with the chopped pecans.
Bake for about 30 minutes.
Meanwhile, make the caramel by combining the butter, cream, and sugar in a saucepan, bringing it to the boil and simmering it for about 5 minutes until slightly thickened.
Allow to cool and it will thicken even more.
When the pull-apart is baked, brush it with the caramel and it is ready.