Description
Recommended Equipment
- 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
- 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
- 150 grams heavy cream
- 150 milliliter full-fat milk
- 3 egg yolks
- 1 vanilla bean
- 50 grams brown sugar
- pinch of salt
- 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
