Apple Spring Rolls or Apple Phyllo Cigars with Brandy Butterscotch Sauce

by Sala @ Veggie Belly on October 26, 2009

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I was going to make these spring rolls with Asian pears. But I had to use up the million or so apples I have sitting in my kitchen. So I used apples instead. Thats the beauty of this recipe, you can use a lot of different fruits. I recommend apples or pears. You could also make this with phyllo pastry or with spring roll wrappers. But who doesn’t love apples and phyllo and brandy and butterscotch!

Here is a somewhat step by-step post. ‘Somewhat’ because I was too lazy to take pictures of every single step :(

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Start with the apple filling. Use a tart apple, like granny smith. Core and then cut the apple into sticks about 1/3 inch thick. Add brown sugar, cinnamon, nutmeg and a pinch of salt to the apples.

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Now work on the phyllo spring roll. Place a phyllo sheet on a work surface. Spray baking/olive oil spray or brush melted butter evenly over the phyllo sheet. Place the second phyllo sheet over the first. Spray or brush with butter. Repeat for the remaining sheets. You’ll now have a 4 layer stack of phyllo pastry sheets, one on top of the other.

Cut this stack into 4 rough squares. Start with one  square (see picture above). Place 4-5 apple sticks on the phyllo square, slightly off center and towards you. Fold the bottom of the phyllo sheets over the apple. 

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Press down lightly. Then bring up the left and right ends towards the center.

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Keeping the ends tucked in, roll the spring roll away from you. Repeat with all the phyllo squares. Remember to keep all your phyllo sheets, except the one you are working with, covered in a damp cloth to prevent them from drying out. Each phyllo stack will give you 4 spring rolls.  Bake spring rolls in the oven till golden.

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While the spring rolls are baking, make the brandy butterscotch sauce. The world’s easiest brandy butterscotch sauce! Combine Nestle butterscotch morsels, milk and brandy in a bowl and microwave till the butterscotch morsels melt. Thats it!

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Serve spring rolls warm with brandy butterscotch sauce. Vanilla or Caramel icecream will also taste great with this!

Apple Spring Rolls or Phyllo Cigars with Brandy Butterscotch Sauce
makes about 12 spring rolls

for spring rolls
1 large tart apple, like granny smith
1 tbsp brown sugar (the butterscotch sauce that goes with this is quite sweet, so I dont use a lot of sugar in the spring rolls)
1/4 tsp powdered cinnamon
a pinch of nutmeg
a pinch of salt
12 sheets of phyllo (you will be making 3 ‘stacks’ of 4 layers each)
baking/olive oil spray or 1/4 cup melted butter

Pre-heat oven to 375 f.

Peel apple if you wish (I didnt). Core and then cut the apple into 1/3 inch thick sticks. Toss apple sticks with brown sugar, cinnamon, nutmeg, and salt.

To make the spring rolls, start with 4 phyllo sheets. Place one sheet on a work surface. Spray or brush butter on top of the phyllo sheet. Place another phyllo sheet on top. Spray or brush butter on this sheet. Repeat this for all 4 sheets. You now have a phyllo stack of 4 phyllo sheets. Cut this into 4 equal pieces (they will roughly be squares). Take one square, place apple sticks on it and fold into a spring roll. See detailed pictures and instructions above. Repeat for all phyllo squares.

Place the spring rolls in a buttered or oiled baking sheet and bake for about 25 minutes or till the spring rolls are golden. Serve warm with brandy butterscotch sauce.

Note: You could also use spring roll wrappers instead of phyllo dough. Use 12 spring roll wrappers and leave out the baking spray/melted butter. Fold the spring roll according to the pictures and directions in this post. Dip your finger in water and go around the edges to seal the spring roll wrapper. Make sure all sides are well sealed. Deep fry in oil.

for brandy butterscotch sauce
1/2 cup Nestle butterscotch morsels
1/4 cup milk
3 tbsp brandy

Combine everything and microwave in 30 second increments till the morsels are just about melted. Make sure the sauce doesnt burn or boil over in the microwave. Stir to combine, serve warm. To re-heat sauce, add a little more milk and microwave.

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Comments

comments

{ 20 comments… read them below or add one }

1 Dee October 26, 2009 at 9:06 pm

Lovely Sala , Id like to try them with a different variety of apples though !! The sauce looks mouthwatering !

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2 Tangled Noodle October 26, 2009 at 10:11 pm

Even though you mentioned that the sauce was butterscotch and brandy, when I saw the photo, I thought it was PB! Either way, this is all scrumptious! I can imagine how crispy the phyllo is, giving way to the sweet-tartness of the apple filling. Apple pie redux! 8-)

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Sala @ Veggie Belly Reply:

@Tangled Noodle, hehe..yes the butterscotch sauce does look like PB, especially if you make it thick.

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3 varsha October 26, 2009 at 10:22 pm

that 1st pic looks awesome Sala..:)

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4 shaz October 26, 2009 at 10:40 pm

Brandy butterscotch sauce sounds divine. And there sure are a lot of pics even if you say you didn’t document every step! Beautiful as always

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5 Rosa October 26, 2009 at 11:42 pm

Those look delicious! I love the idea!

Cheers,

Rosa

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6 nags October 27, 2009 at 12:13 am

Such a lovely snack! I am drooling at the sauce ‘cuz I love butterscotch. Again, don’t get the Nestle morsels here but I am sure there are substitutes :)

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Sala @ Veggie Belly Reply:

@nags, you can make your own butterscotch (brown sugar, butter and cream). there are a lot of good recipes only a google search away!

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7 lisaiscooking October 27, 2009 at 4:24 pm

These are so cute. Great dessert idea with the dipping sauce!

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8 miss v October 28, 2009 at 2:06 pm

wow! those look quite tasty… and a like some serious effort! i’m sure the flavour was right on – three yums for butterscotch and apples.

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9 Dana October 28, 2009 at 5:04 pm

Sala, I am so behind in my RSS feed! I feel like the fall is just slipping away from me! I love the look of these rolls, so terrifically yummy. And the sauce? Forget about it. What a perfect combo! I love the post you did about pomegranates! I learned last year how to open them without a mess and I’m so thankful that you shared such clear and concise directions (and terrific photos) for everyone.

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10 Jeena October 28, 2009 at 5:38 pm

Beautiful photos, I would love to dip some into that sauce yum yum!

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11 Manasi October 28, 2009 at 5:46 pm

OH! this is soooo perfect for my sweet tooth!!!!

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12 Christopher October 28, 2009 at 6:50 pm

Mmm! This sure sounds delicious. I too have a million apples and this is the perfect remedy of ridding them.

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13 The Voracious Vegan October 29, 2009 at 9:06 am

Such a cute and clever idea, I can’t wait to veganize this recipe and make it for my family. Although finding vegan butterscotch here in Saudi Arabia might be a bit difficult. Thanks for the inspiration.

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Sala @ Veggie Belly Reply:

@The Voracious Vegan, you may be able to make your own butterscotch with brown sugar, margerine and soy milk. Let me know how your veganized version turns out!

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14 Soma October 29, 2009 at 1:19 pm

What a scrumptious recipe. So easy to make & that brandy sauce is what I have my eye one;-) Lovely.

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15 Veggie Wedgie October 29, 2009 at 9:42 pm

Yummy! i love this :)

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16 Hannah October 30, 2009 at 10:59 pm

Mmmm, these look fantastic!

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17 Vij November 2, 2009 at 2:34 am

Yum yum! they look brillaint. I love anything that’s rolled inside a phyllo sheet :-)

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18 Frenchie November 10, 2009 at 1:25 am

So these are the kinds of treats I like to find on the internet flaky, fruity, buttery, cinnamony. Sometimes it just seems to good to be true and then I realize that I can make it myself. This sounds delicious, I cannot wait to try it out.

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19 nina November 10, 2009 at 5:25 am

I like the idea of leaving the apples raw…….this way they do not become all soggy and it makes this a very quick and easy dessert to throw together!!!

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20 Cynthia December 5, 2009 at 8:27 pm

Such a stunning photograph!

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