AIR-FRYER APPLE PIE EGG ROLLS
These easy apple pie egg rolls can be prepared as needed, using egg roll wrappers as vessels for the fruit rather than traditional pie crust. The air-fryer method of cooking results in a crispy, crunchy crust with a tender, juicy filling. Flavored cream cheese spread may be used instead of plain, depending on availability. -Sheila Suhan, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat air fryer to 400°. In a small bowl, combine apples, brown sugar, 2 teaspoons cinnamon and cornstarch. With a corner of an egg roll wrapper facing you, spread 1 scant tablespoon cream cheese to within 1 in. of edges. Place 1/3 cup apple mixture just below center of wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) , Fold bottom corner over filling; moisten remaining wrapper edges with water. Fold side corners toward center over filling. Roll egg roll up tightly, pressing at tip to seal. Repeat., In batches, arrange egg rolls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn; spritz with cooking spray. Cook until golden brown and crisp, 5-6 minutes longer. Combine sugar and remaining 1/2 teaspoon cinnamon; roll hot egg rolls in mixture. Serve with caramel sauce.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 343mg sodium, Carbohydrate 56g carbohydrate (35g sugars, Fiber 2g fiber), Protein 5g protein.
CARAMEL APPLE CINNAMON ROLLS
Steps:
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be soft and tacky, but not stick to your hands. Add more or less flour until the dough reaches the desired consistency.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking sheet. Punch down the dough and roll into a 12-inch by 18-inch rectangle.
- Spread 1/2 cup softened butter onto the dough in an even layer, leaving 1/4 inch around the edges. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the butter. Sprinkle finely chopped apple on top of the sugar mixture in an even layer. Finally, drizzle 1/2 cup caramel sauce on top.
- Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
- Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 350 degrees. Bake the rolls for about 18-22 minutes, until just kissed with brown on top and apples are soft.
- Drizzle remaining 1/2 cup caramel sauce on top of the rolls while still warm. Sprinkle with chopped nuts (optional). Serve immediately or cool and store. Stays good for 3 to 5 days.
Nutrition Facts : ServingSize 1 roll, Calories 366 kcal, Carbohydrate 54 g, Protein 5 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 370 mg, Fiber 3 g, Sugar 15 g
OVERNIGHT CARAMEL APPLE ROLLS
Looking for classic sweet bread using Gold Medal® flour? Then check out these caramelized apple rolls - perfect for any occasion.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10h30m
Yield 12
Number Of Ingredients 16
Steps:
- In medium bowl, mix filling ingredients. Set aside. In large bowl, mix 1 cup of the flour, 1/4 cup sugar, the salt and yeast.
- In 2-qt saucepan, cook 1/2 cup applesauce, 1/4 cup butter and the milk over medium heat, stirring constantly, until very warm (120-130°F). Add warm mixture and egg to flour mixture; beat with electric mixer on low speed until moistened. Beat on medium speed 2 min. Stir in enough remaining flour to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 min or until smooth and springy. Place in large greased bowl, turning dough to grease all sides. Cover and let rise in warm place 45-60 min or until double. (Dough is ready if indentation remains when touched.)
- Grease bottom and sides of 13x9" pan with shortening. Mix brown sugar, 1/2 cup applesauce, 3 Tbsp melted butter and the walnuts in pan; spread evenly.
- Gently push fist into dough to deflate. Roll dough into 15x12" rectangle. Spread 2 Tbsp softened butter over dough; sprinkle with filling. Tightly roll up rectangle, beginning at 15" side; pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into twelve 1" slices. Place slightly apart in pan. Cover and refrigerate at least 8 hr but no longer than 48 hr.
- Before baking, let rolls stand at room temperature 30 min (rolls will not rise during this time). Heat oven to 400°F. Bake 20-25 min or until golden brown. Cool in pan 1 min. Place heatproof serving platter or tray upside down onto pan; turn platter and pan over. Let stand about 1 min so caramel can drizzle over rolls; remove pan. Serve warm.
Nutrition Facts : Calories 335, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Roll, Sodium 270 mg
APPLE PIE EGG ROLLS RECIPE BY TASTY
Warm homemade apple pie filling fried in crispy egg roll wrappers? This quick and easy dessert is apple pie at your fingertips! Serve them with caramel sauce for an extra sweet finale.
Provided by Betsy Carter
Categories Desserts
Time 50m
Yield 12 egg rolls
Number Of Ingredients 11
Steps:
- Heat the oil in a large heavy-bottomed pot over medium heat until it reaches 350°F (180°C). Place a wire rack inside a rimmed baking sheet and set nearby.
- In a large bowl, combine the apples, lemon juice, sugar, flour, cinnamon, and salt and toss until well combined. Let sit for 10 minutes.
- Place an egg roll wrapper with the corners pointing up and down, like a diamond, on a clean surface. Add 2 tablespoons of the apple filling to the center. Brush the edges of the wrapper with water. Fold the bottom of the wrapper over the filling, tuck in the sides, then roll to seal. Repeat with the remaining wrappers and filling.
- Working in batches, fry the egg rolls in the hot oil, turning occasionally, until golden brown, about 4 minutes. Transfer to the wire rack and let cool slightly.
- Dust the egg rolls with the powdered sugar, then transfer to a platter. Serve with the caramel sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 742 calories, Carbohydrate 26 grams, Fat 71 grams, Fiber 0 grams, Protein 2 grams, Sugar 12 grams
CARAMEL APPLE EGG ROLLS
This recipe from 1946 Food by Caprial Pence as prepared on Food Network can be very versitile when it comes to the filling as other fruit may be used such as peaches or pears and even bananas. This recipe may seem complicated, but it is not- so get out of your comfort zone and give it a try- I know you can do it!
Provided by Pat Duran
Categories Fruit Breakfast
Time 30m
Number Of Ingredients 14
Steps:
- 1. To prepare the filling: Toss the apples with 1 Tablespoon of the sugar and set aside. Place remaining sugar in a large sauté pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown,about 3 minutes(it happens fast, so don't leave the stove).Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat( the bourbon can flame up, so be very careful and no you don't have to use the bourbon if you don't want to). Bring the bourbon of to a boil, add the butter, vanilla, cinnamon, allspice, nutmeg, and cloves , and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
- 2. To prepare the egg rolls: Place 1 wrapper on a flat surface, with a corner pointing toward you, Place a heaping Tablespoon of the filling on the wrapper about 1/2-inch from the corner,tuck in the sides and roll to form a cylinder. Brush the edge of the wrapper with the egg mixture to seal. Continue with remaining wrappers and filling.
- 3. Heat vegetable oil in large saucepan(I use my electric frypan) and heat to 350^. Add as many egg rolls as will fit without overcrowding, and fry 1 to 2 minutes until golden brown. Drain on paper towels or paper coffee filters. Let cool about 4 minutes, then dust with the powdered sugar. Serve at room temperature with ice cream.
APPLE EGG ROLLS
Make and share this Apple Egg Rolls recipe from Food.com.
Provided by kelycarter_
Categories Dessert
Time 22m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Peel and Chop Apples (pieces should be about the size of peas).
- Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
- Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
- Remove from heat.
- Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
- Fry in hot oil until golden brown (1-2 minutes).
- Drain on paper towels.
- Dust generously with powdered sugar.
CARAMEL-APPLE EGG ROLLS
Steps:
- To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
- To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.
- Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls.
- Serve warm or at room temperature with vanilla ice cream.
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- Peel and dice the apples. Place them in a pot over medium-high heat and add a small splash of water. Simmer for a couple of minutes until the apples begin to soften then add the 3 tablespoons of sugar, raisins and cinnamon. Cook for about 10 minutes until the apples are soft but still holding their shape and have a lot of juice. Stir in the flour and continue to cook for a further 5 minutes to thicken the filling and remove the raw flour taste. Remove from the heat and allow to cool completely.
- Meanwhile prepare the caramel sauce by combining the ½ cup of sugar with the coconut milk in a small pot over medium heat. Bring to a simmer and cook for about 15 minutes until the sauce thickens. You can make it as runny or as thick as you like, a good way to test is to take a bit on a spoon and blow on it to cool completely. This will give you an idea of the consistency of the sauce when it’s cool. Keep in mind that if you plan to refrigerate it, it will be quite a bit thicker when cold.
- Roll the egg rolls by laying out a spring roll pastry sheet in a diamond in front of you. Place about 2 teaspoons of the cooled filling in the middle. Bring the bottom corner up over the filling, then fold over the right and left corners. Roll it up halfway and wet the top edge with water. Continue rolling up to the top and seal tightly. If you’ve got any holes, double wrap it with a second pastry sheet.
- Once you’ve made all the rolls, heat the oil over medium-high heat in a pan until you can stick a wooden chopstick in it and it bubbles around it (that’s my test!). Fry the egg rolls until golden brown on both sides then remove them to a paper-towel lined plate.
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