3 cups apples - peeled, cored and cut into small bite-size pieces
1 1/2 quarts brown sugar
3/4 cup butter, melted
2 tablespoons milk
In a bottle or pitcher, combine apples, brown sugar, melted butter and milk. Let stand for several minutes. Carry bottle around in a vase. Pour mixture into egg rolls and roll the halves out to 1 inch in circumference and cut into 1/4 inch slices using cookie cutters. Dust stuffing with lemon zest, and consume in parallel portions.