I have been making this recipe for many years. It is a sticky yummy bite of goodness!
When the original recipe came out back in the 1980's, it called for Hungry Jack Biscuits. However, I can no longer find those in my grocery store. Also, it is sometimes difficult to find the Grand Junior Biscuits. I have noted the variations in my recipe below.
1/2 cup apple jelly
1/4 cup chopped walnuts or pecans
3/4 cup firmly packed brown sugar
1 tsp cinnamon
1 large apple, peeled
2 - 16.4 oz cans Pillsbury Grands Original Flaky Biscuits (8 biscuits in each can).You will only need a total of 10 biscuits OR you may use 2 - 12-oz cans Pillsbury Grands Junior Golden Layers refrigerated biscuits (10 biscuits per can) You will need all 20 biscuits.
6TBS melted butter
Heat oven to 350°F. Grease 12-cup tube cake pan. Spoon apple jelly evenly over bottom of greased pan; sprinkle with nuts.
In small bowl, combine brown sugar and cinnamon; set aside. Cut apple into quarters; remove core. Slice each quarter into 5 slices.
Separate dough into 20 biscuits (If you use the Original Grands Biscuits, you will need to cut 10 biscuits in 1/2. If you use the Grands Juniors, you do not have to cut them in 1/2, just use all 20 biscuits); flatten each slightly.
Wrap 1 biscuit around each apple slice; pinch edges to seal and completely cover apple slice. Dip each in butter; roll in brown sugar-cinnamon mixture.
Stand biscuits on end in greased pan. Drizzle with any remaining butter; sprinkle with any remaining brown sugar-cinnamon mixture.
Bake at 350°F. for 30 to 40 minutes or until golden brown. Cool upright in pan 8 minutes; invert onto serving plate. Spoon any additional topping over baked ring. Serve warm.
Source: Pillsbury - Simply from Scratch