According to my psychologist-husband, couples that pick apples together tend to stay together. Okay, he actually said that “having traditions is an important component of a solid relationship.” But you get the idea. Our October tradition involves a trip to the local “U-Pick” orchard, where we unconsciously (and inevitably) gather more fruit than will fit in our refrigerator. But that’s a good thing. I like to invent new recipes!
Apple overload is responsible for these too-luscious-for-words Caramel Apple Roulades. The buttery, lemony, caramel-y apples are rolled up in gluten-free egg crêpes, and then baked until crisp and fragrant. A cloud of confectioners’ sugar and a drizzle of caramel completes the picture.
I hope you’re drooling right now.
First, make the apple filling: whisk together 3 tablespoons of sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg in a large bowl.
Peel and dice 2 large or 3 medium apples that will hold their shape when cooked. I used the ‘Crispin’ variety from my local orchard. ‘Golden Delicious’ or ‘Granny Smith’ will work as well.
With a song in your heart, add the apples to the sugar mixture, and toss to coat.
Add 4 tablespoons of melted butter…
And the juice of half a lemon. Stir to coat, and then let the apples exude their juices for 15 minutes.
Steam the apples and their juices in a covered skillet over medium heat, tossing the apples from time to time, until they are absolutely tender — about 10 minutes.
Then strain the hot apples over a pale blue bowl.
Transfer the juices from the bowl to the hot skillet, and boil them down until thick and syrupy — about 5 minutes.
Then tip the strained apples into the bowl, and cover them with the thickened juices.
Make-ahead note: Let the apple mixture cool to room temperature. Then cover with plastic wrap and refrigerate for up to 2 days.
Now grab an egg crêpe…
And turn it so its less-brown (“non-public”) side is facing up.
Place a big spoonful (about 1/4 cup) of the apple mixture on the bottom third of a crêpe…
And add a small drizzle of caramel. The caramel will “glue” the apples together.
Then roll the crêpe into a cigar, or “roulade.”
Continue filling and rolling 7 additional crêpes , placing them, as you go, in a greased 9×13 baking dish.
Make-ahead note: You can cover and refrigerate the filled crêpes for up to 24 hours.
Heat the roulades in a preheated 350°F oven until they are warmed through, and the tops of the crêpes have crisped — 25-30 minutes.
To serve, put 2 roulades on a plate…
Dust them with confectioners’ sugar…
And finish them off with a generous drizzle of caramel sauce.
As a testament to the deliciousness of this dessert, I gave just 2 roulades to Brenda Johnson for taste-testing. The remaining roulades disappeared into thin air.
Confession: When it comes to Caramel Apple Roulades, I have the self restraint of a grease fire.
Here’s the printable: