It’s been a long held belief of mine that hand pies would be the next big thing to hit the food truck craze. They’re small, they’re cute, they’re portable, they’re easily adapted for the sweet or savory lover.
They also conjure images of Patti Lupone stuffing them with humans… but I digress.
It seems this hand pie thing never caught on, but after the cupcake boom, I’m always on the look out for the next best thing in portable sweets. Naturally, I came across this idea for apple pie egg rolls on Pinterest, where two great blogs, Spoon Fork Bacon and Chef In Training feature this little wonder. It’s been slightly adapted for my palate, and I know you’re going to love it.
Here we are in the heart of apple season, the heart of football season, what better snack than these guys? These sweet, cinnamony, lemony, appley treats are comforting and rich, and even more devilish when dipped in sweetened spiced cream cheese.
It goes without saying, but these yummy little rolls of love would be amazing deep fried. One day I’ll invest in a Fry Daddy!
I’m thinking I need to take a class in egg roll rolling, they always come out square instead of round. I’ll work on it guys. I swear I’ll get better.
Also, I apologize for the lapse in posts last week… Even food bloggers need Bye weeks. 🙂
Apple Pie Egg Rolls
2 tablespoons butter
3 green apples, peeled, cored, and diced
1 large lemon, juiced
lemon zest from half lemon
3 tablespoons brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon salt
16 egg roll wrappers
1 egg, lightly beaten
Spiced Cream Cheese Dip (recipe follows)
Preheat oven to 375°F.
In a medium skillet, over medium heat, melt butter. Add apples and cook for about 6 minutes, until slightly tender. Remove from heat and toss apples in lemon juice, lemon zest, brown sugar, cornstarch, cinnamon, nutmeg, and salt.
On a clean work surface, lay 1 egg roll wrapper and brush edge with a 1-inch perimeter of egg wash.
Spread 3 tablespoons of the filling across one side of the prepared egg roll wrapper.
Fold up the bottom, then fold in the sides, then carefully roll upward, tightly. Press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all filling has been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. About 5 minutes before cooking is done, brush tops of egg rolls with remaining egg wash. Sprinkle with cinnamon and sugar. Remove from oven and allow to cool slightly. Serve with spiced cream cheese dip.
Spiced Cream Cheese Dip
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 tablespoon milk, half & half, or cream
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
In the bowl of a large mixer, fitted with the paddle attachment, cream cream cheese and powdered sugar. Add milk, vanilla, cinnamon, and ginger, and mix on medium speed.
Serve with warm egg rolls.