Baking has never been my strong suit. I much prefer cooking where I can add a pinch of this and a dash of that. Baking has more rules that really need to be followed. Occasionally though I like to try baking and since we went apple picking recently now seemed like a good time.
Start with two apples. We had Green Delicious from the trip to the orchard so that’s what I used. Feel free to use any kind of apple you like.
Peel the apples. Darn it, I was so close to getting the whole peel off in one piece!
Dice the apple into small pieces. So far, so good – but of course there is no baking happening yet!
I melted a tablespoon of butter and a tablespoon of brown sugar in a skillet and then sautéed the apples for about 10 minutes or so. You want them to brown a bit and soften up some.
Mix about 1/3 cup of brown sugar, 3-4 tablespoons of softened butter (needs to be room temperature) and 1 tablespoon of ground cinnamon. You can use a fork to mash it together and incorporate the butter into the sugar and cinnamon. WARNING – I think this step was off a bit, maybe the ratio? For you bakers out there, what do you think a better ratio would be?
I buttered the baking sheet and then rolled out a can of crescent roll dough. Normally I buy Pillsbury but I decided to try the Walmart brand this time and I was disappointed. The dough was not as fresh as what it should be I think. Next time I will stick to Pillsbury. You can mash the seams together a bit. Sometimes you can actually find a solid sheet of crescent dough instead of the kind that is perforated into triangles. That would be a better option, but my store did not have it.
Next I sprinkled the brown sugar and butter mixture on top of the dough. Then divide up the sautéed apples and spread over the brown sugar and butter mixture. I definitely over-filled I know. This is one of those steps that more seems better but it really is not.
I cut the rolls in half – well I tried my best. They started getting messy right away at this point.
Sideways they did not look too bad, yet…
But then I decided they needed to stand up. What was I thinking?
Even before I put them in the oven they were starting to flop and fall over. You think this would have been a sign for me to stop but I figured I was already this far along…
I baked them at 350 for about 15 minutes. And this is when the final catastrophe happened. Wah, wah. They fell over, spilled out, and just seemed very deflated.
Luckily it was just Hubby and I though so we decided to try them anyway. I mean we like all the ingredients. Ugly is not always a sign of bad tasting. They tasted okay, a little chewy from the sugar in some parts though. The apples were delicious though. They would have been great with some vanilla ice cream too I think.
I told Hubby though that the name can change the way you think of a dish. Rather than just calling them apple rolls, we opted to try a little French – everything sounds lovely in French, right? So instead of ugly apple rolls they were transformed into “Rustique Pomme Cannelle” – doesn’t that sound fancy?
The moral of this story is to always keep trying at baking and cooking. It is okay if you fail sometimes. I always wanted to share this too because I know a lot of bloggers post such perfect recipes all the time but we all have flops like this too.
So for those that are great bakers – share your tips on this recipe. What would you have done different? How would you improve Rustique Pomme Cannelles?
© 2013, Robyn Wright. All rights reserved.