Apple rolls with chocolate sauce

Preparation

Rollers

1. Fold phyllo sheets in half to form rectangles. Spread a generous portion of applesauce on one end of the shorter (wider) side of each rectangle. Leave about 1.25 cm (1/2 in.) intact at each end.
2. Fold the sides of the leaves over the compote, then roll them into neat rolls. Place on a foil-lined baking sheet and brush with butter.
3. Bake in a preheated oven at 190°C (375°C) for 20 minutes, or until golden brown. Remove from oven and serve 1 to 2 rolls per portion immediately. Top each roll with a generous drizzle of chocolate sauce.

Apple compote

1. Place apple cubes and water in a medium saucepan, then bring to a boil over high heat. Reduce heat to medium-low, then add sugar and both seasonings.
2. Cook for around ten minutes, stirring regularly. The compote is ready when it is thick and consistent. Remove from heat and set aside.
3. Transfer compote into sterilized Mason jars. Keep refrigerated. For a runnier compote, cook further and mashed potato with a potato masher.

Chocolate sauce

1. Place all ingredients in a medium glass bowl, then melt in 30-second intervals at medium power in the microwave, stirring each time.
2. Stop heating as soon as the mixture has melted. Add a little more milk as needed or to taste. Use immediately as a sauce or chocolate fondue.