oh, how posh!

2 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

2 teaspoons grated lemon peel

1/4 cup (1/8 lb.) butter, chilled, plus 1/2 cup (1/4 lb.)

3/4 cup milk

2 tablespoons light corn syrup

3/4 cup firmly packed brown sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 cup pecan halves

2 Granny Smith apples (about 12 oz. total)

1/3 cup raisins

Preparation

Preheat oven to 375°. In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into 1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.

Meanwhile, in a 1 1/2- to 2-quart pan over medium-low heat, melt remaining 1/2 cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. Sprinkle pecans evenly over mixture. Peel and core apples and slice as thinly as possible.

Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.

Distribute apple slices and raisins over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup and pecans in pan.

Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.

Source: Sunset Magazine