This classic apple pie flavoured version of my dessert spring rolls is sure to please, regardless of the climate you happen to find yourself in right now. If you’re currently enjoying the warmth of summer, I recommend serving these with ice-cream (we had the exact spring rolls pictured with tofu vanilla ice-cream). And if you’re trying to stay cosy as winter does its thing, why not try these with warm, creamy cashew-based custard?
Lillian spent part of the weekend with my in-laws. She has recently “graduated” from dummies (or pacifiers) and we are all very proud of her. The trade-off has been that she has moved from her “little bed” into Louie’s “big bed”. And, as the protective and ultra-kind big brother he is, despite being a little uncomfortable with the new (hopefully temporary) top-to-toe arrangement, he is very accommodating. With Lillian away for a couple of nights, we thought he’d be thrilled for the opportunity for some special “mama & papa time”. But, as much as he did love the extra attention & some fun “big boy” activities, he missed his little sister. He even cried on the first night. And these apple pies were his idea to welcome her home.
His request was, “Mamma, can we make apple pies so that we can have an apple pie and ice-cream party for Lillian when she gets home? Lillian loves apple pies and ice-cream. I want her to be happy.”. ❤
Seriously. How could I refuse?
So, if there’s someone in your life that you would like to make happy too, feel free to give these a go… they might just do the trick! And don’t forget, if you’d like a simple how-to guide, see my quick DIY Dessert Spring Rolls video on Instagram.
❤ MM xx
BAKED APPLE PIE SPRING ROLLS
2 medium-sized green apples, peeled, cored & chopped
1 tbsp rice malt/maple syrup
1 tsp ground cinnamon
1/2 tsp ground allspice
3 tbsp currants (optional*)
6 sheets dairy-free filo pastry
50 ml olive oil
- Heat oven to 180°C fan. Place the chopped apples, currants, syrup and spices to a saucepan and cook, covered, on low-medium heat until the apples are soft (5-10 minutes). Stir occasionally.
- Tip into a shallow dish and spread out to cool slightly.
- Place one sheet of filo on a clean surface. Brush the entire sheet lightly with oil and place a second sheet over it. Pat across the surface lightly with your hands to smooth out.
- Cut the double filo sheet in quarters, widthways.
- Lightly brush the sides of each pastry strip with a little oil.
- At the top of each strip of pastry, add a heaped tablespoon or so of apple pie filling.
- Roll the top section over the once, then fold the sides in too, before continuing to roll all the way down, creating a secure filled pastry parcel. Repeat the process.
- Place all the spring rolls on a baking paper lined tray, leaving a little space in between each one. Brush each roll lightly with oil.
- Bake for 20 mins until golden and crispy.
- Serve warm, with custard or ice-cream and extra syrup, if you like.
*Omit currants if following the IQS program.