I seem never to tire of anything that made from apples. This fruit is delicious in all its forms…cold and crunchy, or hot and spicy baked in desserts, sautéed, or simmered into a sauce. Apples are one of the most versatile fruits that lend themselves to most any form of preparation.

I am always eager to try any new apple recipe, such as the one that follows. I have named these Fantastic Apple Pecan Fantans, and that is absolutely what they are!

With practice one can become adept at producing perfectly shaped fans. However first attempts often result in irregular shapes, which I personally prefer. No matter what shape they turn into, they taste so fantastic that shape becomes incidental. The fact that they include whole wheat flour is comforting and always makes me feel like I’m enjoying a “healthy treat!”

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Fantastic Apple Pecan Fantans

SERVINGS 1dozen CHANGE SERVING SIZE dozen

COOK TIME 18-20mins

PREP TIME 2 hrs25 mins

READY IN 2 hrs45 mins

Ingredients

• Dough
• 1/4 oz yeast (1 envelope) active, dry
• 1 cup water warm, (105° to 115° F)
• 1 tsp sugar
• 1 large egg(s)
• 1/4 cup sugar
• 1/4 cup butter melted
• 1 tsp salt
• 1 1/2 - 2 cups flour bread
• 1 1/2 cups flour whole wheat
• Filling
• 9 tbsp butter softened and divided
• 3 cups apple(s) (about 3 large) peeled and diced
• 1/4 cup brown sugar firmly packed
• 3/4 cup sugar
• 1 tbsp cinnamon
• 3/4 cup pecans chopped and toasted
• Glaze (optional)
• 1/3 cup butter
• 1/3 cup brown sugar firmly packed

Instructions

1. Prepare Dough: Combine first three ingredients in bowl of a heavy-duty mixer; let stand 5 minutes. Stir in egg, next three ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment for one minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
2. Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º Fahrenheit), free from drafts, 45 to 55 minutes or until doubled in bulk.
3. Meanwhile, prepare Filling: Melt 1 tablespoon butter in a large skillet over medium-high heat. Add apples and brown sugar, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
4. Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 tablespoons softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
5. Cut dough into 5 (12- x 4-inch) strips; stack dough strips. Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º Fahrenheit), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
6. Preheat oven to 375º Fahrenheit. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
7. Optional: Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.