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Baked Apple Pie Wontons with Caramel Dipping Sauce

August 19, 2013 by overtimecook 48 Comments

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!

Apple Pie Wontons on OvertimeCook

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

Ingredients:

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

Instructions:

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

Ingredients:

½ cup brown sugar

¼ cup light corn syrup

½ cup (1 stick) margarine

¼ cup pareve/cool whip or heavy cream

Instructions:

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.

Enjoy!

Apple Pie Wontons

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

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Filed Under: Dessert, Fruit, Holiday, Pies/Tarts, Seasonal Tagged With: apple, Apple Pie, Caramel, dessert, Recipes, Rosh Hashanah, wontons


Comments

  1. rise of the sourdough preacher says

    August 19, 2013 at 10:23 am

    Hi, I’ve recently discovered your blog
    This idea is really awesome, well done 🙂
    I do not get wonton wrappers here in Switzerland…what would you suggest, phyllo pastry would do?
    Thanx in advance and I wish you a lovely day 🙂

    Reply
    • overtimecook says

      August 19, 2013 at 11:10 am

      Glad you found my blog! You can try phyllo but its hard to say because I’ve never tried it!

      Reply
      • rise of the sourdough preacher says

        August 19, 2013 at 12:05 pm

        ok thanks, I’l see what I can do 😉
        have a nice day 🙂

        Reply
        • mayihavethatrecipe says

          August 19, 2013 at 7:39 pm

          I grew up in Europe and you can often find Feuilles de Brick which are easier to work with than Phyllo. I think they will also work well with puff pastry what do you think Miriam?

          Reply
          • rise of the sourdough preacher says

            August 20, 2013 at 1:23 am

            hi may 🙂
            you have to understand the italian part of switzerland is quite unlike europe unfortunately…we do not have many choice of range of products here 🙁
            maybe in Italy…
            anyway, thank you for the tip 🙂

        • Aimee Siegler says

          August 19, 2013 at 11:43 pm

          Try http://allrecipes.com/Recipe/Wonton-Wrappers/ – I don’t think that the wrappers would be that hard to make.

          Reply
  2. Melissa Brody says

    August 19, 2013 at 10:31 am

    These look delicious! I have a whole lot of caramel sauce left over from another recipe that I was wondering what to do with. Perfect! Thanks so much!

    Reply
  3. Joan says

    August 19, 2013 at 10:56 am

    Recipe looks fantastic. Can’t wait to try it out for Rosh Hashanah. You mentioned that they are freezable. Can you discuss that process please? How far in the recipe to go before freezing and how to defrost and get them ready for serving? Thanks so much!

    Reply
    • overtimecook says

      August 19, 2013 at 11:10 am

      Freeze in an airtight container, defrost and heat just before serving.

      Reply
      • Mystery Woman says

        August 19, 2013 at 11:49 am

        You’d bake first before freezing?

        Reply
        • Chava Nesher says

          August 20, 2013 at 5:14 pm

          I have the same question about baking before or after freezing.

          Reply
        • rachel says

          August 20, 2013 at 8:56 pm

          Following

          Reply
      • Tzippy says

        September 13, 2014 at 9:44 pm

        Hi, I would like to make these this week and freeze, so do we bake them before we freeze or just prepare and freeze?

        Reply
        • rachel says

          September 13, 2014 at 9:50 pm

          I baked mine and then froze. Rewarmed beautifully!

          Reply
  4. marialarese says

    August 19, 2013 at 11:15 am

    love it! It semms really tasty and chic:)

    Reply
  5. Erin @ The Spiffy Cookie says

    August 19, 2013 at 11:52 am

    Oh my gosh these are too cute! I bet they taste awesome too.

    Reply
  6. extrakitchn says

    August 19, 2013 at 1:36 pm

    OMG !! This is a must-try for me ! Love your blog.

    Reply
  7. Dailyinakitchen says

    August 19, 2013 at 2:27 pm

    Wow, these look amazing, I’ll have to try.

    Reply
  8. tworedbowls says

    August 19, 2013 at 3:14 pm

    Wow, these look absolutely amazing, and SO creative!! So glad I found you.

    Reply
  9. ReenaTeena says

    August 19, 2013 at 5:15 pm

    Parve cool whip? What brand should I look for? Thanks

    Reply
    • overtimecook says

      August 19, 2013 at 9:37 pm

      Rich’s whip, cool whip, any brand you can find.

      Reply
  10. Janet Rörschåch says

    August 19, 2013 at 7:35 pm

    Miriam! First: great photo. Second: very clever. Third: Well done you being published. By-line and all?

    Keep up the good work!

    Reply
  11. mayihavethatrecipe says

    August 19, 2013 at 7:42 pm

    We really love this recipe. It’s the perfect portion controlled dessert!

    Reply
  12. Daniel Peikes says

    August 19, 2013 at 9:01 pm

    Awesome finger food dessert. I will have to try this.

    Reply
  13. Whitney says

    August 19, 2013 at 9:14 pm

    What an amazing idea! Love it! Seriously, put almost anything in a wonton and I’ll eat it but drizzle caramel over it and well, yes please!

    Reply
  14. Ruchie Goldberger says

    August 19, 2013 at 11:10 pm

    These look amazing and apple desserts are so great for Rosh Hashana.2 questions: what type of apples do you suggest? Also, freeze before or after baking to serve later? Thanks!

    Reply
  15. Anne ~ Uni Homemaker says

    August 19, 2013 at 11:51 pm

    I love the idea of using sweets in wontons! How very clever and delicious!

    Reply
  16. cathynd95 says

    August 20, 2013 at 8:45 am

    Reblogged this on What's For Dinner? and commented:
    Mmmm, I just happen to have wonton wrappers in the freezer. Will have to give these a try in the near future – but use pears, since I have those in the freezer as well.

    Reply
  17. mad4soap says

    August 20, 2013 at 10:13 am

    (sigh)

    I just got hungry…

    Reply
  18. Norma | Allspice and Nutmeg says

    August 20, 2013 at 4:21 pm

    These look fabulous! I’m adding to my holiday baking list.

    Reply
  19. Carlaa says

    August 20, 2013 at 7:00 pm

    Love! I go to an apple festival every October and get tons and tons of apples. Guess what is going on my list to make?

    Reply
  20. gottagetbaked says

    August 21, 2013 at 12:36 am

    These are such a great idea, Miriam! Tiny, crispy, delicious bites of apply-filled goodness! They’re so small I can easily see myself demolishing most of the batch, lol.

    Reply
  21. Alison@Alibabka says

    August 21, 2013 at 11:47 pm

    If these were on a menu I would for sure order them!

    Reply
  22. Riddhi says

    August 22, 2013 at 2:24 am

    Awesome idea! 🙂

    Reply
  23. pragmaticattic says

    August 25, 2013 at 12:55 pm

    What a great idea–easy but sophisticated looking.

    Reply
  24. alix says

    August 29, 2013 at 10:33 am

    can these be frozen

    Reply
  25. mama says

    September 1, 2013 at 12:40 am

    What type of apples did you use?

    Reply
    • overtimecook says

      September 1, 2013 at 7:35 pm

      Any should be fine!

      Reply
  26. Yehudis says

    September 3, 2013 at 12:19 am

    How far in advance can the caramel topping be made? Can it be stored in the fridge and/or room temp till ready to be used, or is this something that needs to be made right beforehand?

    Reply
    • overtimecook says

      September 3, 2013 at 12:59 pm

      You can leave it in the fridge for a couple of days.

      Reply
  27. tzipporah says

    September 14, 2013 at 9:14 pm

    question, do you freeze this before baking or after?

    Reply
    • overtimecook says

      September 16, 2013 at 1:10 am

      Either works.

      Reply
  28. Harriet M. Welsch says

    September 15, 2013 at 8:52 am

    The second batch of these came out much better than the first. I took your advice on the first batch and brushed oil in the muffin tin; the wontons were heavy and greasy. Yukky. Second batch, I wiped out the tins and put the wontons in dry. They came out looking much more like your photo above. I would for sure make these again but most definitely will not oil the muffin tins.

    Reply
  29. Chaya says

    October 5, 2014 at 10:41 pm

    I’m thinking of serving these as dessert with vanilla ice cream

    Reply
  30. grace says

    March 21, 2015 at 4:09 pm

    Just mad the Mimi wonton apple pies. So good. Glad I found your page. Thanks,

    Reply
  31. Deena says

    September 30, 2016 at 12:43 am

    These are soooo good just made them thanks for another awesome recipe! I’m freezing them for yt and has a question about the caramel sauce: can I make it in advance and keep it in the fridge for a few days before serving or does it need to be made fresh?

    Reply
    • overtimecook says

      September 30, 2016 at 5:54 pm

      You can keep it in the fridge. Reheat it just before serving.

      Reply
  32. Judy says

    August 9, 2018 at 6:33 pm

    Absolutely making these soon (ready for RH)
    Thankyou

    Reply

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