When you have apples and you’re craving warm apple pie but you’re too lazy to make pie crust…make apple pie wontons. This recipe is versatile and perfect for those leftover “u-pick” apples. The fruit filling can be adjusted according to season–apple compote in the fall, zesty citrus marmalade in the winter, strawberries macerated with sugar in the spring, and peach cobbler in the summer.
The how to…
24 wonton wrappers
3 Tbsp milk, for milk wash
For apple compote
3 Cortland apples, peeled, cored, and chopped
Juice of 1 lemon
2 Tbsp unsalted butter
1 tsp pure vanilla extract
1 Tbsp cornstarch
1/4 cup brown sugar
1/2 tsp ground cinnamon
generous pinch salt
For cinnamon sugar topping
1 Tbsp Turbinado sugar mixed with 1/2 tsp ground cinnamon
- Make compote. Combine all apple compote ingredients in a small pot. Cover and cook over low heat, stirring occasionally, until apples are tender, about 20 minutes. Remove from heat and let cool completely.
- Fill and fold wontons. Place 1 Tbsp of compote in center of wrapper. Dip finger tip in milk and moisten the perimeter of the wrapper. Fold wrapper over the filling to create a triangle shape, and pinch the edges to seal. To make star shape, lift all four corners of the wrapper over the filling and bring to a point, pinch all the edges to seal. Place wontons on a sheet pan lined with parchment paper.
- Bake. Gently brush folded wontons with milk. Sprinkle generously with cinnamon sugar. Bake in a preheated 400 degree oven for 15-20 minutes, or until tops are golden and the edges are crisp. Serve warm with a scoop of vanilla icecream.
*Feeling indulgent? Shallow fry wontons in vegetable oil until golden brown.