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1
Place the dried apples and the water in a large saucepan.
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2
Bring to a boil, lower the heat to medium, and simmer for 1 hour.
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3
Stir occasionally for the first 45 minutes, then continuously for the last 15 minutes.
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4
When the water has evaporated and the apples are softened, add the sugar and stir vigorously, breaking the apple pieces into a chunky paste.
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5
Cook for an additional 5 minutes and set aside.
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6
To make the dough, sift the flour into a medium mixing bowl.
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7
Add the salt and shortening and use a pastry blender or 2 knives to cut the shortening into the flour until it resembles small peas.
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8
Add approximately 10 tablespoons of cold water, 1 tablespoon at a time, mixing well with a small portion of the flour-shortening mixture.
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9
When the entire mixture is slightly moist and doughy, separate the dough into 2 equal balls.
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10
On a lightly floured work surface, roll each ball into an 8 x 12-inch rectangle, 1/8 inch thick.
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11
Spread 1 1/2 cups of the apple mixture evenly onto each rectangle, leaving 1 1/2 inches of the edges uncovered.
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12
Fold the long sides of the pastry toward the center of the filling and loosely lap the edges together to form a log.
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13
Fold the two ends of the pastry and pinch them to close.
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14
Place each apple roll onto a greased cookie sheet.
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15
Brush the top of each roll lightly with the beaten egg.
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16
Bake at 400F for 35 minutes, or until the crust turns golden brown.
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17
While the apple rolls are baking, begin making the vanilla sauce.
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18
Heat 2 1/2 cups of the milk to a very warm temperature in a medium-large saucepan.
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19
In a medium bowl, beat the eggs and add the remaining 1/2 cup of milk.
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20
Pour the warm milk into the egg-milk mixture and stir together.
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21
Pour back into the saucepan, and heat over medium-low heat.
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22
In a separate bowl, stir together the sugar, flour, and salt.
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23
Add to the warm milk-egg mixture and cook, stirring constantly, for 40 minutes, or until the mixture thickens.
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24
Add the butter and vanilla, reduce the heat to low, and keep warm until ready to use.
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25
When the apple rolls have cooled, cut into 3-inch portions and serve topped with a ladle of vanilla sauce.
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26
Oven
