Thursday, March 28, 2013

Baked Apple Rolls

I made these Apple Rolls sometimes ago when I had some extra sugar crust in the  refrigerator. I wanted to make apple pie, but I was too lazy for extra works. With apple pie, I have to flatten the dough, cut them, fit them into the mold and prepare another dough for the topping to cover the pie. I decided to make the apple pie like sardine rolls. Flatten the dough into a rectangle/square, add in the filling and roll. It was the shortcut version of apple pie. 
Baked Apple Rolls

Sugar Crust
500g Flour
250g Butter
2# Egg Yolk
50g Confectioners Sugar

4# Apples - peeled, cored, diced into brunois
1 cup Brown Sugar
1 cup apple cider
1# Cinnamon Stick
Cinnamon Powder- as desired
1/2 cup Raisins
1/2 cup dried apricots
1/2 cup dried prune
1/2 cup chopped walnuts
50g Butter
5g Corn Starch

  1. Sift flour and sugar together.
  2. Rub in egg yolk and butter into the flour mixture.
  3. Turn dough onto work surface and divide them into two balls (base and top crust) and flatten them. Cover with plastic wrap and chill for an hour. Take it out 10-15 minutes before use.
  1. Sweat diced apple with butter, apple cider and cinnamon stick.
  2. Add in dried fruits, walnut, and sprinkle cinnamon powder to your liking.
  3. Sprinkle corn starch, and let the juice thicken.
  1. Preheat oven to 180 Celsius.
  2. Roll one pastry on a lightly floured surface into a square/rectangle.
  3. Spoon the apple filling on the pastry into a line.
  4. Roll up swiss-roll style. Seal the edges with beaten egg white.
  5. Place the rolls on a baking tray. Do not cut them into portion yet. The rolls would turn slightly messy if you did.
  6. Brush 1# egg yolk on top of each crust.
  7. Bake for 20 to 30 minutes or until rolls turn golden brown.
  8. Let cool for an hour before cutting them into bite size for serving. I like to keep them in the refrigerator for a night before serving. It was much more easier to cut them when they're chilled.

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