These apple pie wontons are crispy on the outside, but soft, hot and cinnamony on the inside. Best of all? They’re baked, not fried!
I know I’ve been a bit heavy on the desserts here lately. I have an excuse though. Not a good one, but an excuse nonetheless.
I’ve been working really hard on my holiday desserts for my magazine column. Seriously, really hard. You’ll start to see the results soon, but stay tuned, because there’s a second feature of mine coming up after the first!
Anyway, baking up a holiday storm for weeks on end doesn’t leave all that much room for cooking. Hence, no real food recipes. I do have some new ones coming up soon though, so stay tuned.
In the meantime, I figured it’s a good time to share my delicious Apple Pie Wontons from last year’s magazine column. These delicious little parcels of apple-y, cinnamon-y goodness are so good, you will not miss the frying! Best of all, you can make the in advance and freeze them!
Get started on your fall baking with these lovely desserts!
Baked Apple Pie Wontons
By Miriam Pascal, OvertimeCook.Com
Originally printed in my column in Ami Magazine
3 dozen small square wonton wrappers
For the filling:
4 apples, peeled
1 Tablespoon lemon juice
½ cup brown sugar
2 teaspoons cinnamon
¼ teaspoon nutmeg
2 teaspoons corn starch
Oil, for greasing the pan
½ teaspoon cinnamon, optional
1 ½ teaspoons sugar, optional
Shred the apples (use the larger setting, so you maintain some texture) and place in a mixing bowl. Toss immediately with the lemon juice. Add the brown sugar, cinnamon and nutmeg. Stir to combine. Set this mixture aside for about 15-20 minutes to allow the juices to run from it.
Drain the juice from the mixture, then add the corn starch and toss to evenly coat it.
Preheat oven to 400 degrees. Grease a mini muffin pan well, by brushing oil (don’t use spray) liberally on the inside of each cup. Do not skimp, as the oil gives the wontons a fried texture, even in the oven. Set aside.
Place about a teaspoon of the apple mixture in the center of a wonton wrapper, then bring the edges all together and pinch them sealed, creating a sack shape. If the wonton wrappers are dry and don’t seal nicely, brush the corners with a bit of oil or water before forming the wonton.
Place each wonton in a cup of the prepared pan. Spray the tops of the wontons well with oil spray.
Bake wontons at 400 degrees for 15 minutes, until the outsides are crispy.
Optional: Combine the cinnamon and sugar in a small bowl. As soon as the wontons come out of the oven, spray the tops again with spray oil, and sprinkle the mixture over the wontons.
Serve warm, with caramel sauce (recipe follows).
Easy Caramel Sauce
½ cup brown sugar
¼ cup light corn syrup
½ cup (1 stick) margarine
¼ cup pareve/cool whip or heavy cream
In a small pot, over medium heat, combine the brown sugar, corn syrup and margarine. Stir until the margarine is melted. When the mixture starts to bubble slightly around the edges (don‘t let it boil too much, or the sugar may burn), add the cool whip/cream and whisk until combined.
Note: the hotter the sauce is, the thinner it will be. For serving, it is best at room temperature, where it will be at the right consistency to drizzle for an elegant presentation. If you prefer to serve it warm, you may need to serve it in a bowl.
Thanks for stopping by! I have some really exciting holiday recipes coming your way soon, so don’t forget to pop back over and check them out! -Miriam