I realize I’m a little late in finally posting this…and the reason it’s so late is because I thought I already did! But there it was in my draft folder, just waiting to take its place on my blog. I made these little delights last fall and apparently never got around to sharing it with the rest of you, and now, they are all over Pinterest. Oh well.
I’m sure by now, you’re aware of the fact that you can put pretty much anything in an egg roll wrapper…from spinach and feta, to marinara, mozzarella and pepperoni. Just mix up your favorite combination, roll it up and bake it in the oven. Since one of my most favorite treats in the whole world is apple pie, why not make little dunkable apple pies in an egg roll? It’s as easy as it looks and it tastes delicious. You can do the same with cherry pie filling, pumpkin pie filling, peach cobbler…you name it, you can roll it up in an egg roll!
I’m pretty picky when it comes to apple pie however. Most of them are too gooey, too sugary and too cinnamony. My mom’s apple pie recipe is in my opinion, the best, but I know I’m probably biased. So feel free to add as much sugar and cinnamon to your apples as you please.
- Egg Roll Wrappers (The number needed depends on how full you fill your wrappers) But, about 12-14 should do.
- 6-7 Apples (Granny Smith, Haralson, anything tart and crisp) peeled, cored and chopped into mini cubes
- 1 T flour
- 1/4 cup of sugar
- 1-2 tsp ground cinnamon
- 1/4 t ground nutmeg
- 1-2 T cold butter cut into tiny pieces
- 1/2 pint of heavy whipping cream
- Powdered sugar
- Dash of nutmeg
- Core and chop your apples into mini cubes and place into a medium sized bowl.
- Combine the flour, sugar, cinnamon and nutmeg in a small bowl and combine with the apples. Mix until well combined. Here is where you can adjust your spices because also depending on the size of your apples you may need more or less.
- Lay out your egg roll wrapper onto your counter or cutting board. Brush all sides of the wrapper with milk. Place 3-4 tablespoons of the apple filling in the middle of the bottom section of the wrapper. Place a couple dabs of butter on top of the apples.
- Fold the left side and the right side over the apple mixture as shown in the photo, and then fold the bottom section over next. Then roll up until completely sealed.
- Brush the tops of the egg roll pie with milk and sprinkle with cinnamon and sugar
- Bake in a 375 degree oven for 20-25 minutes. Keep an eye on them so they don’t burn. You may need to adjust your baking time depending on the size of your rolls.
- In a medium bowl, beat a half pint of heavy whipping cream with a dash of powdered sugar and nutmeg until firm. Serve with the warm apple pie egg rolls.