Crispy Phyllo Apple Rolls with Caramel Sauce
Deep-fried phyllo pastry rolls stuffed with spiced Granny Smith apples and brown sugar. Golden-brown and served with silky homemade caramel sauce infused with vanilla and cream for dipping.
Ingredients
- 2 tablespoon unsalted butter
- 2 cup Granny Smith apples, peeled and diced
- 1 tablespoon lemon juice
- ⅓ cup packed brown sugar
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 5 sheet phyllo pastry, thawedwonton wrappers1:1texture differs
3
- 1 tablespoon water, for brushing
- neutral oil, for frying
- 1 cup granulated sugar
- ¼ cup water
- 6 tablespoon unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- powdered sugar, optional(optional)
Instructions
- 1
Melt butter in a medium saucepan over medium heat.
- 2
Add apples, lemon juice, brown sugar, cinnamon, nutmeg, and salt; stir until coated.
- 3
Cook until apples soften, stirring frequently, then cool.
- 4
Remove one phyllo sheet, keeping others covered, and brush lightly with water.
- 5
Fold the sheet in half by pulling the bottom to the top.
- 6
Place one-fifth of filling on one end with space on all sides.
- 7
Fold bottom of pastry over filling, then fold in the two sides.
- 8
Roll up, leaving about an inch at the top.
- 9
Brush top with water and press to seal; set aside.
- 10
Repeat with remaining sheets and filling.
- 11
Heat oil to 360F in a Dutch oven or deep fryer.
- 12
Fry 2-3 rolls at a time for 2 minutes per side until golden brown.
- 13
Transfer to a paper towel-lined plate to cool.
- 14
Combine sugar and water in a heavy-bottomed saucepan and swirl.
- 15
Heat over medium until sugar dissolves and turns amber, swirling occasionally and brushing down pan sides to prevent crystallization.
- 16
Whisk butter into caramel until melted.
- 17
Slowly pour in cream and whisk until incorporated.
- 18
Remove from heat and whisk in vanilla extract and salt.
- 19
Pour caramel into a bowl or jar and cool until thickened.
- 20
Dust rolls with powdered sugar if desired and serve with caramel sauce for dipping.
Tips
Keep phyllo sheets covered with a damp towel while working to prevent them from drying out.
Do not stir the caramel mixture while cooking to avoid crystallization; only swirl the pan.
Fry rolls in batches to avoid overcrowding the oil, which lowers temperature.
Cool caramel to thicken before serving; it will continue to thicken as it cools.
Good to Know
Cooled rolls can be stored in an airtight container at room temperature for up to 2 days. Caramel sauce stores in a jar in the refrigerator for up to 1 week; reheat gently before serving.
Prepare apple filling up to 1 day in advance and refrigerate. Assemble phyllo rolls up to 4 hours before frying. Caramel sauce can be made up to 3 days in advance.
Serve warm rolls with caramel sauce for dipping. Dust with powdered sugar just before serving.
Common Mistakes
Do not stir the caramel to avoid crystallization; swirl the pan instead.
Do not let phyllo dry out; keep sheets covered while assembling rolls.
Do not overcrowd the oil when frying; cook in batches to maintain temperature.
Do not add cream too quickly to caramel; pour slowly and whisk constantly to avoid splattering.
Substitutions
3