Gluten Free Caramel Apple Rolls Recipes

Steps:

• To prepare the filling, toss the apples with about 1 tablespoon of the sugar and set aside. Place the remaining sugar in a large saute pan over high heat and cook, without stirring, until the sugar starts to caramelize and turns golden brown, 3 to 4 minutes (it happens fast, so don't leave the stove). Add the apples and toss to coat with the sugar. Remove the pan from the heat, add the bourbon, and then place it back over the heat. (The bourbon can flame up, so be very careful.) Bring the bourbon to a boil, add the butter, vanilla extract, cinnamon, allspice, nutmeg, and cloves, and cook over high heat until the apples are tender, about 4 minutes. Transfer the mixture to a large bowl and let cool until tepid. Add the candied ginger and mix well.
• To prepare the egg rolls, place 1 lumpia wrapper on a flat surface, with a corner pointing toward you (as you look down on it, the wrapper should be a diamond shape). Place a heaping tablespoon of the filling on the wrapper about 1/2-inch from the corner closest to you, and then fold the corner over the filling. Fold the side corners over the filling, then roll to the opposite corner to form a cylinder. Brush the edge of the wrapper with the beaten egg to seal. Continue with the remaining wrappers and filling.
• Heat about 4 inches of vegetable oil in a large saucepan over high heat until it reaches 350 degrees F. (You can check the temperature with a candy thermometer, or place a piece of bread in the oil; if it turns brown in about 40 seconds the oil should be at about 350 degrees F) Add as many egg rolls as will fit without overcrowding, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Let cool for 3 to 4 minutes, then dust with powdered sugar. Continue with the remaining egg rolls.
• Serve warm or at room temperature with vanilla ice cream.

Steps:

• In 1-quart saucepan, heat 1/3 cup brown sugar and 2 tablespoons butter to boiling, stirring constantly. Remove from heat. Stir in whipping cream and corn syrup. Heat to boiling. Remove from heat; set aside.
• Heat oven to 375°F. Spray bottom and sides of 8-inch square baking dish with cooking spray. In small bowl, stir together 2 tablespoons granulated sugar, 1 tablespoon flour blend, the cinnamon and nutmeg. In large bowl, toss apples with sugar mixture; transfer to baking dish. Pour caramel sauce evenly over apples.
• In medium bowl, stir together 3/4 cup flour blend and 1/3 cup brown sugar. Cut in cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions) until mixture looks crumbly; stir in pecans. Spoon evenly over caramel and apples.
• Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Serve warm with ice cream, if desired.

Steps:

• Peel & dice apples.
• Melt butter in skillet over med-high heat, stir in brown sugar.
• Stir apples in & cook stirring frequently for about 12 minutes till apples are softened. Remove from heat & stir in lemon juice.
• Spray a piece of wax paper with nonstick spray.
• Put 1/2 of the piece of dough on wax paper.
• Using a wet spatula or wet hands spread dough into a 10 x 10 square.
• Spread half of the filling on dough square.
• Carefully lift one edge of the wax paper & scrape or nudge the dough over on itself to roll.
• Cut into 6 equal pieces & place cut side up in greased muffin tins.
• Cover with a teatowel & let rest for 40 minutes.
• Repeat with remaining dough & filling.
• For artisan baking, preheat oven to 350°. Heat baking stone on middle rack & broiler pan on lower rack for about 30 minutes while preheating oven.
• Place muffin tin on baking stone, pour 2 cups of hot water in broiler pan.
• Bake for 15 to 18 minutes,or until risen and lightly browned.
• Cool on wire rack.
• Mix glaze ingredients together until smooth.
• Drizzle glaze over cooled rolls.