Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
December 14, 2024 by Kimberly
Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.
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TOTAL TIME
1 hr + 15 min
SERVES
4 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.
Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.
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Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
- Course: Warm Desserts
- Total Time: 75 min
- Yield: 4-6 1x
Description
Good To Have On Hand
- sharp knife
- cutting board
- two small pots
- two small bowls
- oven
Ingredients
Units
Scale
APPLE PIE ROLLS
- 8 filo pastry sheets
- 1 apple
- 150 milliliter apple juice
- 2 tsp cornstarch
- 15 grams white sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- pinch of salt
CARAMEL CINNAMON SAUCE
- 75g white sugar
- 2 tbsp water
- 20 grams butter
- 75 grams heavy cream
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
- pinch of salt
VANILLA SAUCE
- 150 grams heavy cream
- 150 milliliter full-fat milk
- 3 egg yolks
- 1 vanilla bean
- 50 grams brown sugar
- pinch of salt
MILK CRUMBLE
- 30 grams full-fat milk powder
- 50 grams all-purpose flour
- 30 grams powdered sugar
- 1/8 tsp salt
- 25 grams butter
- 45 grams white chocolate
Instructions
- For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
- For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
- For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
- Next, prepare the vanilla sauce. You can find the recipe here.
- For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
- To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!
- Passive Time: 15 min
- Cook Time: 60 min
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