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Dessert

Dried Apple Rolls

A pastry filled with stewed dried apples, sweetened and baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 16,478 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Dried Apple Rolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Stew the dried apples until done.

  2. Rub the apples through a colander or coarse sieve.

  3. Sweeten the apple mixture to taste.

Assemble and bake

  1. Roll out the pie crust very thin into squares the size of a pie plate.

  2. Spread the apple mixture on the squares and fold them over twice.

  3. Bake in a preheated oven at 400°F (200°C) until brown.

Serve

  1. Cut slices from the end, place on a dessert plate, and serve with amber pudding sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

    Shared aroma: beta-damascenone (apple, rose).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried apples
Provide the main fruit filling, softened by stewing and pressed into a smooth mixture.
Sugar
Sweetens the apple filling to taste.
Pie crust
Encloses the filling and browns in the oven to form the pastry shell.

The step that matters

Rubbing the apples through a sieve. Stewed dried apples must be fully softened before pressing; lumps or fibrous pieces left in the filling will not blend smoothly and can make the turnover uneven in texture.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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