Hi Bold Bakers!
Fall is Pie Season! But let’s not make plain old regular pies, let’s shake things up a bit. We are going to put a Big and Bold twist on a traditional pie with Apple Pie Egg Rolls. Oh, and did I mention they are baked not fried?
So what are egg rolls? Traditionally they are savory Asian Fried Rolls that you find at a takeaway. However, we are baking ours and saving our calories for more dessert. They still come out golden and delicious without the extra fat.
Just a Note: The egg roll wrappers are available in Asian Markets in the freezer section but I also put a link below to buy them online. Failing that you can always use filo pastry or puff pastry.
The Dessert Egg Rolls pack a big punch for a small dessert. However, they lack nothing. Make up a few flavors so your guests have a variety to taste. And if you make all three flavors you can do a Dessert Egg Rolls roulette.
For the apple filling, I chose granny smith apples because I find they add a nice sour balance to the sweetness of the sugar and cinnamon. If you think your local green apples are too sour, try using a Fuji, Pink Lady, or any local sweet apple as one of your three green apples.
- 3 cups (13.5oz/390g) apples, peeled and ¼ inch diced (approx. 2-3 apples)
- 4 tablespoons sugar (2oz/55g)
- 2 teaspoons cornflour
- ¾ teaspoon cinnamon
- 1 teaspoon lemon juice
- 12 egg roll wrappers
- 1 egg , scrambled for egg wash
- Cinnamon sugar
Combine all filling ingredients in a bowl, and mix well.
Place 2 heaping tablespoons of filling in the center of each wrapper. Fold in the sides and roll the wrapper tightly. Use a dab of water to secure the tip of the wrapper.
Note: It is important to make sure the sides of the wrapper are tucked in holding the ingredients in
Preheat oven to 375oF (190oC) degrees.
Place rolls on a baking sheet and brush each with egg wash and sprinkle with cinnamon sugar
Bake in the oven for 15 minutes.
If desired, sprinkle with powdered sugar and serve warm.
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