Thursday, January 6, 2011

Apple Roll

Happy New Year to all Bag-makers and bag-lovers!

My first recipe of the year is my version of a yummy apple roll we had at Ikea a weeks ago. I couldn't let it pass and wanted to try it and to present it. It is very simple, just Apples, sliced almonds, a bit, really a bit of sugar, some cinnamon and pre-made Puff Pastry (welcome if you want to make your own. I didn't want to risk it, so I bought a pre-made pack with I've had no troubles at all).

So here it is the recipe, and I hope you enjoy it. Serve warm with some warm vanilla sauce, or whipped cream (I recommend the vanilla sauce, hmmmmm going to have some later this afternoon!).


  • 3 Medium Sized Apples
  • 1 package Pre-Made Puff Pastry
  • 1 Tbsp Margarine
  • 2 Tbsp Sugar
  • 3 Tbsp Sliced Almonds
  • 1 tsp Vanilla powder
  • 1 tsp Cinnamon powder to decorate


Leave your Puff Pastry roll outside to reach room-temperature. If its frozen, let it defrost naturally in your fridge or outside. For best results, follow instructions in your package.

Clean carefully your apples. Remove the core and peel them off. Cut the apples in halves, and slice each half in pieces aprox. 1/4 inches (1/2 cm) thick. Reserve.

In your clean working area, carefully extend the puff pastry roll (leave its protective paper, this will protect the pastry from sticking to your table).

Once its extended, use your cooking brush to paint the puff pastry with previously melted margarine. Reserve the rest of the margarine.

Mix sugar and vanilla powder in a small bowl. Sprinkle the surface of the pastry you just painted with margarine. Spread the sliced almonds in all the surface.

Now lay the apple slices covering all the pastry surface. Leave a small space on the side you're going to begin to roll, and a bigger space on the side you will finish, or close your roll.

Carefully and not that tight, begin to roll, covering the apples and closing both ends of the roll to avoid apple pieces to fall out. Be sure to work slow but steady, and to remove carefully the protective foil from the pastry as you roll it.

Close the roll, rolling it over the bigger space reserved to close it. Carefully lay the roll in your baking tray (prepared with baking paper). Be sure that the closing is below the roll.

Paint with the rest of the margarine. Mix the cinnamon with the rest of the sugar. Sprinkle this sugar-vanilla-cinnamon mix over the roll.

Bake at 200°C /392°F for 25-30 minutes, or until the surface turns golden-brown.

Serve warm and accompany with warm vanilla sauce, or whipped cream.


1 comment:

Kristi said...

This looks so yummy!!