Step 1

Melt the butter in a medium saucepan over medium heat.

Step 2

Add the apples, lemon juice, brown sugar, cinnamon, nutmeg, and salt to the saucepan and stir until the apples are coated.

Step 3

Cook until the apples are softened, about 5 minutes, stirring frequently. Let the mixture cool.

Step 4

Carefully remove one of the phyllo sheets from the package (keep the rest covered). Brush it all over lightly with water.

Step 5

Pull the bottom of the pastry up to the top to fold it in half.

Step 6

Place ⅕ of the filling on one end leaving some space on all sides.

Step 7

Fold the bottom of the pastry up to cover the filling.

Step 8

Fold in the two sides of the pastry.

Step 9

Roll up the rest of the roll until there is about an inch left on the top of the pastry.

Step 10

Brush the top bit of pastry with water, then press into the roll to seal it, set aside. Repeat with remaining sheets and filling.

Step 11

Heat 2-3 inches of oil in a Dutch oven or deep fryer to 360 F and fry 2-3 apple rolls at a time for 2 minutes each side, until golden brown.

Step 12

Place the fried apple rolls on a paper towel-lined plate to cool.

Step 13

Meanwhile, add the sugar and water to a medium heavy-bottomed saucepan and swirl to combine.

Step 14

Heat over medium heat until the sugar dissolves and eventually turns an amber color, about 8-12 minutes. (Do not stir, just swirl the saucepan occasionally and brush down the sides of the pan to prevent crystallization).

Step 15

Whisk the butter into the caramel until melted.

Step 16

Slowly pour in the cream and whisk until it is completely incorporated.

Step 17

Remove from the heat and whisk in vanilla extract and salt.

Step 18

Pour the caramel into a separate bowl or jar and let cool until it thickens.

Step 19

Dust the apple rolls with powdered sugar if desired and serve with caramel sauce for dipping.