Tuesday, January 21, 2014

Apple Pie Roll Ups

Apple Pie Roll Ups

1/2 cup sugar
2 teaspoons ground cinnamon
1/4 teaspoon freshly ground nutmeg
1 package refrigerated pie crust
3 tablespoons melted butter
2 medium tart apples (Granny Smith), peeled and cut into 6 wedges each

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. Whisk together the sugar, cinnamon and nutmeg in a small bowl. Set aside.

Unroll the pastry onto a lightly floured surface. Brush with 2 tablespoons of the melted butter. Sprinkle with all but 1 tablespoons of the cinnamon sugar. (reserve for a few minutes) Cut the sheet into 12 inch strips along the long side. Lay a wedge of apple on the short end of each pastry strip and roll them up, with the sugared side of the pastry against the apple. Place them onto the lined baking sheet. Brush with the remaining melted butter and sprinkle the remaining cinnamon sugar evenly over top.

Bake for 13 to 15 minutes until the pastry is golden brown. Serve warm, with or without custard. Delicious!


8 egg yolks
1/3 cup sugar
1 1/4 cup of whole milk
1 1/4 cup of heavy cream
1 vanilla bean, split

Beat the egg yolks and sugar together in a bowl until well blended. Place the milk and cream in a saucepan with the vanilla. Scrape the insides of the vanilla bean into the mixture before you add it. Bring the mixture just to the boil.

Pour a little bit of this mixture into the eggs to temper them, and beat it together well. Pour this back into the pan and whisk together. Return to the heat and using a whisk, lightly stir until it begins to thicken. DO NOT BOIL.

As the egg yolks warm, the cream will get thicker and create a custard. Keep stirring until it coats the back of a wooden spoon. Remove from the heat and pass through a fine sieve. Leave to cool a bit before using. Serve warm or allow to cool completely, stirring occasionally.

NOTE: Be sure not to let the mixture boil once the eggs are added, or you will end up with a curdled mess. You only need to heat it up enough to cook the eggs. The custard is ready when it coats the back of a wooden spoon.

Marie's blog: http://theenglishkitchen.blogspot.com/2011/10/apple-pie-roll-ups.html

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