Prep 20 mins
Cook 15 mins
I found this in the newspaper and it sounds awesome. I will be making it soon!
- 3 large baking apples, peeled, cored & finely chopped
- 118.29 ml caramel ice cream topping
- 118.29 ml toffee pieces
- 16 sheet phyllo pastry
- cooking spray
- Preheat oven to 375. Spray baking sheet with nonstick spray.
- In mixing bowl, combine apples, caramel and toffee bits, set aside.
- Lay phyllo pastry sheets flat under a sheet of plastic wrap and place a slightly damp kitchen towel over plastic.
- Remove one sheet of phyllo and spray completely with cooking spray.
- Top with another sheet of phyllo & spray with cooking spray. Repeat until four sheets of phyllo are stacked.
- Cut the stacked phyllo into 2 equal rectangles.
- Spread 1/3 cup of apple mixture 1 inch from a short edge of the dough.
- Fold in long edges about 1/2 inch, then roll, beginning with filling end, until a cylinder is formed.
- Repeat with remaining phyllo and filling.
- Place each roll on baking sheet.
- Spray tops of each roll with cooking spray.
- Bake 12-15 minutes or until golden brown.
- Let stand five minutes and drizzle with syrup.
- Serve with ice cream, if desired.
- *This makes 8 rolls.
Made these for dessert for our Sunday dinner. I had never worked with phyllo pastry before and had a fun time with my son making this yummy dessert. Like the other reviewer said, whats not to like with this recipe. I really liked the filling, before it was even cooked in the phyllo pastry, could eat it all on its own. Thanks for a great recipe JackieMarie.
I may be biased because I love caramel apple anything, but these were lovely! The phyllo wasn't nearly as difficult to work with as I was expecting, which was nice. I only had small apples, so I used three Gala and three Golden Delicious. I used The Best Caramel Sauce in the World for the caramel sauce. I drizzled the baked pastries with a little honey to moisten them (I didn't have any more caramel sauce left or I would have used that). I didn't have any ice cream on hand, but I definitely think these would be wonderful with ice cream (maybe even with ice cream and a bit of cider sauce). I think I could have just eaten the filling mixture with a spoon, the heck with the phyllo! I might even try the filling sometime in little graham tart crusts or something. Oh, and just so you know, the rolls were pretty big (I would probably go so far as to say that each roll would serve two people), so the nutrition facts per serving are most likely not nearly as scary as they look here. Great recipe, thanks for posting!