Saturday, February 25, 2012

Weekend Baking: Apple Pie “Jelly” Roll

A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece. – Ludwig Erhard 

Apple pie or jelly roll? Now you can have both!
I’ve already hinted at this recipe to my Facebook friends today, so now I guess I have to deliver. I promised I would if it worked. It’s amazing what you can dream up.

This is my filling. Use firm tart apples.
I didn't. It still tastes fantastic, though.
This one came to me when I was at a store last night and saw two things: apple turnovers and a jelly roll. I wondered to myself why you can’t get an apple jelly roll. Well, now you can.

I honestly don’t know why no one had thought of tis before. It’s like an apple pie with cake. I made my own filling but I would do one thing differently. I used Macintosh apples and they cooked to apple sauce. Use firm apples like a Granny Smith. I think it would be better with chunks of apple.

Not saying that anything’s wrong with it the way it is. If you wanted to cheat, you most certainly could use apple sauce, but thicken it with the cornstarch. It needs to “stay put.”

To up the taste I made a cinnamon sheet cake. Move quickly with trimming the edges and rolling the cake up empty. Your chances of it not cracking will lessen dramatically.

You’ll have to spread the batter over the bottom of the pan with a spatula. It’s not too difficult, but try your best to get the batter an even thickness.

The cream cheese is a fantastic touch. Don’t skip it. It’s almost like having ice cream with pie! NOTE: This got better the day after I made it and was even better yet the day after that. Too bad it didn't last longer...

So without further ado, here it is.

This is what is meant by "cream the eggs and sugar." The
result has to be light and very thick. It's miraculous.
Apple Pie “Jelly” Roll

4 apples, peeled, cored and chopped
3/4 cup water
1 tbsp lemon juice
1/3 cup brown sugar
3/4 teaspoon ground cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 tbsp cornstarch mixed with 2 tbsp water

Squeeze 1 tbsp of lemon juice into a medium saucepan. Then add the water. This will help stop the apples from turning brown as you cut them up.

Peel, core and chop the apples into about 1/2” pieces. Add to the water as you go.

Then add the sugar, cinnamon, nutmeg and salt. Cover and cook for about 15 minutes or until the apples are softened. Blend the cornstarch with the water and add to the apples. Let cook until thickened.

Mash the apples a little if necessary. I used Macintosh. If you use a firmer apple you may have to do so. You still want to have some soft chunks in the filling.

Let cool. You will have about twice as much as you need. Serve the rest on the side, or just eat it as an applesauce. Mmmmm...

Yes, there IS a cake under that. Make sure you get completely out
to the edges of the cake so the filling is well distributed.
Cinnamon Sheet Cake
3/4 cup flour
1/4 cup cornstarch
1 -1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 cup light brown sugar
1/2 tsp vanilla extract
1 tsp cinnamon
2 tbsp milk
8 oz (250 g)  cream cheese, softened and whipped with 2 tbsp milk and 1/2 tsp vanilla
1/2 cup icing' sugar

The end result. Unfortunately I did get a bit of cracking..
Check the cake at 7 minutes as opposed to the full 8.
Before you start the cake, make sure your filling is on hand and the cream cheese has been whipped.
Preheat the oven to 375°F (190 °C). Line a 10x15 inch jellyroll pan with parchment or waxed paper.

In a large bowl, beat eggs and sugar with an electric mixer until thick and light, about 5 minutes. Slowly beat in the vanilla, cinnamon and milk. Mix together and then stir in the dry ingredients. Pour into the prepared pan and spread it evenly.

Bake for 7-8 minutes in the preheated oven, until the centre springs back when pressed. Don't over bake, or chances of your cake cracking when rolling will increase.

Dust a clean dish towel with icing sugar. Turn the cake out onto the towel, and peel off the paper. Trim off the edges. This helps it roll without cracking. Gently roll up the cake using the towel, and let cool for 5 minutes.

Unroll the cake, and spread an even coating of cream cheese over the surface. Then do the same with the apple filling. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.


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1 comment:

  1. I love this recipe and I too am amazed that more people are not obsessed with making pies into jelly rolls. Your recipe was the only thing that popped up in my google search. I recently made a chocolate banana cream pie jelly roll and I am excited to keep experimenting. (hot milk sponge sheet filled with vanilla cream, banana slices and grated dark chocolate and topped with whipped cream) The possibilities are endless! Coconut cream pie jelly roll, key lime...