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
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!
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
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 🙂
Glad you found my blog! You can try phyllo but its hard to say because I’ve never tried it!
ok thanks, I’l see what I can do 😉
have a nice day 🙂
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?
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 🙂
Try http://allrecipes.com/Recipe/Wonton-Wrappers/ – I don’t think that the wrappers would be that hard to make.
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!
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!
Freeze in an airtight container, defrost and heat just before serving.
You’d bake first before freezing?
I have the same question about baking before or after freezing.
Following
Hi, I would like to make these this week and freeze, so do we bake them before we freeze or just prepare and freeze?
I baked mine and then froze. Rewarmed beautifully!
love it! It semms really tasty and chic:)
Oh my gosh these are too cute! I bet they taste awesome too.
OMG !! This is a must-try for me ! Love your blog.
Wow, these look amazing, I’ll have to try.
Wow, these look absolutely amazing, and SO creative!! So glad I found you.
Parve cool whip? What brand should I look for? Thanks
Rich’s whip, cool whip, any brand you can find.
Miriam! First: great photo. Second: very clever. Third: Well done you being published. By-line and all?
Keep up the good work!
We really love this recipe. It’s the perfect portion controlled dessert!
Awesome finger food dessert. I will have to try this.
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!
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!
I love the idea of using sweets in wontons! How very clever and delicious!
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.
(sigh)
I just got hungry…
These look fabulous! I’m adding to my holiday baking list.
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?
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.
If these were on a menu I would for sure order them!
Awesome idea! 🙂
What a great idea–easy but sophisticated looking.
can these be frozen
What type of apples did you use?
Any should be fine!
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?
You can leave it in the fridge for a couple of days.
question, do you freeze this before baking or after?
Either works.
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.
I’m thinking of serving these as dessert with vanilla ice cream
Just mad the Mimi wonton apple pies. So good. Glad I found your page. Thanks,
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?
You can keep it in the fridge. Reheat it just before serving.
Absolutely making these soon (ready for RH)
Thankyou