An apple-y twist on hot cross buns for Easter dessert. Impressive yet easy, since it uses refrigerated biscuits for the dough! Makes 8 servings.
1 1/3 cups Iowa Choice Harvest Apples
1/3 cup chopped walnuts
1/3 cup raisins
1/2 cup sugar, divided
2 tbsp all-purpose flour
2 tsp ground cinnamon, divided
A dash of salt
1 package (16.3 oz) large refrigerated flaky biscuits
2 tsp butter, melted
1. In a large, microwave-safe bowl, combine the apples, walnuts, raisins, 3 tbsp sugar, flour, 3/4 tsp cinnamon, and salt. Microwave on high for 2-3 minutes or until almost tender.
2. Flatten each biscuit into a 5-inch circle. Combine remaining 5 tbsp sugar and 1 1/4 tsp cinnamon. Sprinkle a rounded teaspoonful of sugar mixture over each biscuit circle. Top each with 1/4 cup apple mixture. Bring up edges to enclose mixture, and pinch edges to seal.
3. Place seam side down in ungreased muffin cups. Brush tops with butter, and sprinkle with the remaining sugar mixture. With a sharp knife, cut an “X” in the top of each.
4. Bake at 350 degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
Recipe adapted from Taste of Home magazine.