Baking
Easy Caramel Rolls with Apples
Ingredients
- 1 pack of puff pastry, thawed
- 10 tablespoons softened KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 200g + 2 tablespoons brown sugar (divided)
- 1 teaspoon cinnamon
- 2-3 small Granny Smith apples, peeled and chopped
- 120 ml double cream
- 65 g chopped pecans
Directions
- Thaw dough according to package instructions.
- Spray a 23cm x 30cm baking pan with cooking spray and set aside.
- When dough is thawed, roll it and spread 2 tablespoons of the softened butter on top of the dough and then evenly sprinkle with 3 tablespoons of the brown sugar, 1 teaspoon cinnamon and apples.
- Starting from the shorter side, roll the dough up, swiss roll style being sure to get all of the apple pieces inside.
- Once completely rolled, use a serrated knife to cut into 9 equal pieces.
- In a small pan melt 8 tablespoons of butter and add 200g brown sugar, stir until sugar is dissolved and whisk the cream.
- Pour sauce in the prepared pan and sprinkle the chopped pecans on top.
- Place rolls on top of caramel sauce.
- Cover and place in refrigerator for a while before baking.
- Preheat the oven to 180c. Bake rolls for 25 - 30 minutes keeping an eye on them not to burn.
- Let the rolls cool in the pan for 10-15 minutes and then invert onto parchment paper. Serve warm.
