There are so many types of apples going around, each having their own special characteristics. Take Red Delicious, for example, which I’ve used in this recipe. They’re juicy, mildly tart and oh so sweet![quote]Did you know the Red Delicious was first recognized about 1880 in Iowa and is one of the most popular cultivars in the United States?[/quote]
One of the most widespread and delicious varieties of apples, earlier today, I thought of combining a Red Delicious with mint and brown sugar and lemon and the resulting flavour in my head was delightful! These rolls are nice with a little tartness to them.
Sweet and Sour Minty Apple Rolls with Caramel Sauce
for the dough
- 100 gm All purpose flour
- 25 gm Semolina
- 15 gm Butter
- 5 gm Sesame seeds
for the filling
- 3 nos Apples, Red Delicious or other variant.
- 50 gm Brown sugar (or to taste)
- 10 gm Mint leaves, chopped
- Half a lemon
for the caramel sauce
- 250 gm Caster sugar
- 140 gm Double cream*
- 50 gm Butter*
- The filling: Peel, de-seed and chop apples thin. Place in pan, add sugar and mint. Cook on low heat till apples are the way you want them. Check texture, sweetness etc. If you want it softer, cook some more. Add the juice of half a lemon if you want the filling to be tarter.
- The dough: Combine ingredients to make your dough, adding just enough water to make it come together. If the dough is too loose, add bits of dry flour until it works for you.
- The rolls: Roll out small pats of dough into circles about 4 – 5 inches in diameter. Place apple mixture on the dough. Fold like you would Vietnamese Summer Rolls or spring rolls. Fold the top of the rolled out dough over the filling, pressing it in, then rolling it once. Then fold the sides inwards and continue rolling the whole till it’s done. Freeze for about 20 minutes.
- The sauce: Place all the sugar in a pan on moderately high heat. Reduce heat when the sugar begins melting. Stir a bit to get it all together. When it’s all melted and the lot caramelised, add the butter and the cream and mix the whole together. If your caramel hardens when you pour over the cream, keep at it and keep mixing over low heat. It’ll all eventually come together.*
- Fry the rolls and serve hot with the caramel sauce.
- If you don’t have double cream, freeze your pack of Amul cream. The water and cream usually separates and freezes separately. Cut open the pack, cut away the ice and keep the cream. Defrost before using.
- I used salted Amul butter.
- If your sauce is a bit granular/sugary, that’s alright. It’ll blend together better the next time you try.