Apple Hot Cross Buns

I found this in my Pampered Chef cookbook, and thought I'd use it for our family Easter breakfast. I renamed it for the holiday, served them up with some scrambled eggs and bacon! They can aslo be served with ice cream or cream for dessert. They are quite simple and easy to make but look wonderful plated and will impress your guests or the kids!

4 small Granny Smith apples

1/2 cup walnuts, chopped

1/2 cups raisins

3 Tablespoons flour
3/4 cup sugar, divided
1 Tablespoon ground cinnamon
1 package (17.3oz) Grands Biscuits (8)
1 package (10.2oz) Grands Biscuits (5)

1 Tablespoon butter, melted

Preheat the oven to 350F. Peel, core and slice the apples. I didn't peel the apples, saved time and looked pretty too, keep some of the 'good stuff'. Cut the apple slices into wedges using the apple wedger. Since I didn't peel the apples I just used the apple wedger that cores as well, if you don't have one...get one! :0) They are wonderful when you have little kids and they want apples like McDonald's!! Rough chop the apple wedges. Chop walnuts using food chopper. Place apples, walnuts, raisins, flour, 1/4 cup of the sugar and 1 teaspoon of the cinnamon in the Classic Batter Bowl or glass microwaveable bowl mix well. Microwave mixture on HIGH 3 minutes or until hot; mix well.

Seperate 12 biscuits (set aside the other biscut for another use....another post) Using a lightly floured rolling pin, roll each biscuit into a 5 inch circle. Combine the remaining sugar and cinnamon, sprinkle some the sugar mixture over the biscuits. Using a scoop, divide apple mixture onto the center of each biscuit.

Gather up edges over filling, pinching lightly to seal. Place butter in a small microwaveable bowl, microwave on HIGH for 20 seconds or until melted. Holding filled biscuits at the sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture.

Place biscuits, seam down, into muffin pan (I use my stoneware one, it cooks beautifully) Cut an "X" pattern through the top of each biscuit. Bake 25-30 minutes or until golden brown. Remove from pan. Serve warm.

Makes: 12 servings or cut in half for 24 smaller servings.

From: The Pampered Chef: All the Best Cookbook