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Apple Spring Rolls with Sticky Bun Caramel Sauce

Tracy Shepos, Willi's Wine Bar

Serves 4


Apple Spring Rolls

3 large gravenstein apples, peeled and diced 1” thick ½ cup granulated sugar

2 T ground cinnamon

2 T butter

¼ cup golden raisins

whole nutmeg

1 package phyllo dough

½ pound butter, clarified

2 egg yolks

½ gallon canola oil

powdered sugar


Sticky Bun Caramel Sauce

¾ cup toasted pecan pieces

½ cup light corn syrup

½ cup brown sugar

4 ounces butter

1 t vanilla extract

1 T rum

Combine the sugar and cinnamon in a small bowl.  Toss the apples with ¼ cup of the cinnamon sugar mix immediately after peeling and dicing and set aside.  In a sauté pan, melt the butter on low heat and then add the apples.

Stir frequently with a wooden spoon until apples have softened but are not mushy.  You want the apples to be tender but not as soft as applesauce. 

When the apple mix is ready, take off the heat and add the golden raisins and some fresh grated nutmeg.  Cool mixture completely.

Butter a layer of phyllo and sprinkle lightly with the cinnamon sugar mix.  Do this process using 3 sheets of phyllo but don’t sprinkle the top layer with the sugar.  Cut phyllo into 3” wide strips.  At the base of each strip put 2 tablespoons of the apple mixture.  Roll the strip leaving room on either end until you get ¾ of the way up.  Brush the remaining part of the trip with egg yolk.  Fold in the sides and continue rolling the spring roll until a short “cigar” shape is formed and they are sealed.  Allow the spring rolls to rest in the refrigerator for 10 minutes until the butter has hardened a little.  While you are chilling your spring rolls, bring your oil to 350 degrees in a deep sauce pot.  Fry the spring rolls until golden brown and crispy.  Drain on a paper towel and sprinkle with powdered sugar.

Serve with the Pecan Sauce and a scoop of your favorite vanilla ice cream!

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