Ingredients

Pastry 3 cups (750 mL) all-purpose flour 1 tbsp (15 mL) baking powder 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) ground nutmeg 3/4 cup (175 mL) unsalted butter, cut into pieces and chilled 1/2 cup (125 mL) pure maple syrup 1/2 cup (125 mL) whipping cream 1 1/2 tsp (7 mL) pure vanilla extract Pinwheel Filling 1/4 cup (50 mL) unsalted butter, room temperature 1/2 cup (125 mL) brown sugar 2 tsp (10 mL) cinnamon 1 tbsp (15 mL) brandy Fruit Filling 6 cups (1.5 L) apricots, pitted and quartered 1/2 cup (125 mL) brown sugar 1/4 cup (50 mL) brandy 3 tbsp (45 mL) all-purpose flour 1 tsp (5 mL) pure vanilla extract 1 egg mixed with 2 tbsp (25 mL) water for brushing Chocolate Sauce 3/4 cup (175 mL) whipping cream 6 oz (175 g) semi-sweet chocolate, chopped 1/4 tsp (1 mL) cinnamon

Description

Probably The Most Oddly-named Dessert, Pandowdy Most Likely Earns Its Title From Its Rather Rough, 'dowdy,' Appearance In The Pan. Pandowdies Originated In The Southern States When Cooks Would Bake Their Biscuit Scraps On Top Of Ripe Fruits. This Recipe

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