No matter how much you love the summer, fall is on its way. So, why not embrace the cooler weather and delicious flavors that accompany the season?
While I was playing around with the wonton wrappers last month, I wanted to break away from the savory and head straight for the sweet!
Caramel Apple Pie Wontons. I’m kind of speechless. They turned out better than I ever imagined. I was shocked how light they were. We ate them with our hands, we ate them cold. We warmed them up. We even ate them topped with ice cream. There’s just no wrong way to devour these little pouches of sweetness!
For this recipe, I used:
1 large granny smith apple, peeled and diced
1/4 teaspoon cinnamon
1/4 – 1/2 teaspoon brown sugar (I use the brown sugar to taste)
1/8 teaspoon lemon juice
1/2 teaspoon unsalted butter
Wonton wrappers (The size of my apple yielded 18 wrappers worth.)
Oil for frying
*In a separate bowl, I added cinnamon and sugar to coat the fried wontons. This is optional since some might find this to be a bit overboard on the sweetness, but not me. Haha!*
Peel and dice up your large Granny Smith apple and add to a small pan on medium heat. Add each additional ingredient – brown sugar, lemon juice, butter, and cinnamon as well.
Cook until the apples have softened and the brown sugar is completely cooked down to a sauce. (How to tell? Use a metal spoon to check the liquid. If it’s thick enough to leave a coating on the spoon it’s perfect. IF it looks too watery, you can always add a dash of cornstarch to mix in and use as a thickening agent. But just use a little at a time and mix it thoroughly.)
Once the apples are ready, put the filling into a bowl.
Begin to heat frying oil in a deep pan or small pot. I didn’t use anything too big because I prefer to only fry up 2-3 at a time. I did NOT have a thermometer (because I’m a klutz and broke it), so I heated up the oil on medium-high heat.
Start filling those wontons! I used a teaspoon worth of filling for each, and because I am a caramel addict, I added just a little to each. And don’t forget to add water to the perimeters of the wontons. That’s how they’ll stick together when you shape and mold them into pockets. That was my daughter’s job. She dipped her finger into a small water bowl and traced the edges for me. *You might want to use a fork or spoon to make sure all the sides are sealed. You wouldn’t want the fillings to leak out during the fry.*
Place the wontons into the frying pan. They should only take about 30-40 seconds on each side to brown up. I definitely screwed up at first and overcooked a few. It wasn’t pretty.
Once you remove the wontons from the oil, you can either dredge them in cinnamon sugar, sprinkle just a little one top, or leave them plain. I covered them to the point of no return. Haha!
Serve and enjoy! My favorite way to eat these are under a scoop of vanilla ice cream, a drizzle of caramel sauce, and a lot of whipped cream!
If you’d like to see what else I’m making with wonton wrappers, check our my Breakfast Quiche!