Apple Pie Bierocks / Runzas
 
 
Author:
Serves: 18 Bierocks/Runzas
Ingredients
  • 3 (1 lb. each) frozen bread dough loaves (I used Rhodes)
  • 1 stick butter, melted
  • cinnamon-sugar mix
  • For Apple Pie Filling:
  • 6 apples (3 Granny Smith and 3 Gala), peeled, sliced, and cut up
  • 1 lemon, sliced in half
  • 2 cups water
  • ¾ cup sugar
  • ¼ cup dark brown sugar
  • ¼ cup cornstarch
  • 1 tsp. cinnamon
  • ½ tsp. Pumpkin Pie Spice
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 2 Tbl. butter
Instructions
  1. The Day or Night Before: Spray loaves of dozen bread dough well with butter-flavored no-stick spray. Wrap each individually with plastic wrap. Place in refrigerator to thaw overnight.
  2. Peel, slice and core apples with an apple corer/slicer, slice wedges into ¼" wide triangles, tossing with a little lemon juice as you go along, adding to a large mixing bowl. When all of the apples are prepared, pour water into a large saucepan with a lid and heat over medium heat. Whisk to mix the sugar, cornstarch, spices salt. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
  3. Add apples and return to a boil. Reduce heat, cover and low simmer until apples are tender, about 15 minutes, stirring gently about every 5 minutes. Remove from heat and stir in vanilla and butter. GENTLY fold until butter has melted and ingredients are incorporated. Let cool, covered, for at least 30 minutes, then place into refrigerator to chill overnight.
  4. The Next Day: Preheat oven to 350º F.
  5. Remove one loaf of thawed bread from fridge, and place (wrapped) onto cutting board. Unwrap and slice into 6 equal sections, keep one piece out, and keep rest wrapped as you go along so that they don't dry out. Place one piece onto board, flatten with palm, and start pushing outward like you would a pizza, into a 5½ - 6 inch circle. Place about ⅓ cup of apple filling into center. Don't try to put too much in. Then bring up two sides, pulling up high over filling, then two more sides and cinch together, pinching closed, and roll under. Turn over and place seam side down onto sprayed baking sheet. Brush with melted butter and sprinkle heavily with cinnamon sugar mixture. (3 parts sugar to 1 part cinnamon is what I mix together.) Continue with rest until one loaf is done.
  6. TIP: *Don't get any of the filling or sauce on the outside of the dough while cinching the dough closed, or you'll have a difficult time getting it to stick and stay closed.
  7. When one sheet is done, pop into oven and bake for 20 - 22 minutes until lightly browned and crispy on the outside. (Will sound hollow when tapped.) Start on the second sheet and make two more sheets total.
  8. Remove from oven, place onto a cooling rack, and let bierocks/runzas cool for 10 minutes, then slice in half and serve warm! (Store leftovers in airtight container in refrigerator.)
  9. *To Reheat: Place rolls onto a foil-lined baking sheet, and bake for 12 - 15 minutes in a preheated 350º oven.
Notes
*Filling can be made the day before, then covered and chilled.
**Any leftover filling (if you have any extra left) is wonderful, warmed, and served over vanilla ice cream! Also freezes well!
Recipe by Wildflour's Cottage Kitchen at http://wildflourskitchen.com/2017/09/04/apple-pie-bierocks-runzas/