Ingredients

• 347 g Tree Top Evaporated or Low Moisture Apple Dices, rehydrated
• 27 g all-purpose flour
• 10 g baking powder
• 2 g baking soda
• 6 g salt
• 82 g butter
• 220 g buttermilk
• 94 g sugar
• 3 g cinnamon

Directions

Preheat oven to 450 F and grease a cookie sheet. Rehydrate apples in apple juice for at least 5 minutes. Drain well.

Combine flour, baking powder, soda and salt in a large bowl. Cut in 76 g butter until small particles are formed. Add milk. Stir with a fork only until dough holds together.  Form dough into a ball with floured hands. Knead lightly about 10 or 12 times with fingertips, on a floured surface.

Roll out dough to form a 10” x 12” rectangle. Brush dough with the remaining butter, softened. Spread diced apples over dough; sprinkle with sugar and cinnamon. From the long side, roll up the dough, pressing edge down to seal. Cut into twelve 1-inch slices. Lay slices on a greased cookie sheet, spacing them an inch apart. Bake 10 to 12 minutes, or until nicely browned.