Ambrosia Apples Cookbook – Baked Apple Pie Wontons
Baked Ambrosia Apple Pie Wontons are a delightful and creative twist on the traditional apple pie. Baked Apple Pie Wontons are a fantastic option for parties, gatherings, or events where finger foods are preferred. They’re easy to eat without utensils, making them a convenient and crowd-pleasing dessert.
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Baked Ambrosia Apple Pie Wontons
By Miriam Pascal, OvertimeCook.Com
- 3 dozen small square wonton wrappers
- 4 Ambrosia apples, peeled
- 18 ml lemon juice
- 120 ml brown sugar
- 12 ml cinnamon
- 3 ml nutmeg
- 12 ml cornstarch
- Oil, for greasing the pan
- 3 ml cinnamon, optional
- 9 ml sugar, optional
Shred the apples (use the larger setting to maintain some texture) and place them in a mixing bowl. Toss immediately with the lemon juice. Add the brown sugar, cinnamon and nutmeg. Stir to combine. Set this mixture aside for about 15-20 minutes to allow the juices to run from it.
Drain the juice from the mixture, add the cornstarch and toss to coat it evenly. Preheat oven to 205°C (400°F) degrees.
Grease a mini muffin pan by brushing oil (don’t use spray) liberally on the inside of each cup. Do not skimp, as the oil gives the wontons a fried texture, even in the oven.
Place about 25 ml of the apple mixture in the center of a wonton wrapper, then bring the edges all together and pinch them sealed, creating a sack shape. If the wonton wrappers are dry and don’t seal nicely, brush the corners with oil or water before forming the wonton.
Place each wonton in a cup of the prepared pan. Spray the tops of the wontons well with oil spray.
Bake wontons at 205°C (400°F) degrees for 15 minutes, until the outsides are crispy.
Optional: Combine the cinnamon and sugar in a small bowl. As soon as the wontons come out of the oven, respray the tops with spray oil and sprinkle the mixture over the wontons.
Serve warm with caramel sauce
Easy Caramel Sauce
- 120 ml brown sugar
- 60 ml light corn syrup
- 60 ml (1 stick) margarine
- 60 ml cool whip/pareve or heavy cream
In a small pot, over medium heat, combine the brown sugar, corn syrup and margarine. Stir until the margarine is melted. When the mixture starts to bubble slightly around the edges (don‘t let it boil too much, or the sugar may burn), add the cool whip/cream and whisk until combined.
Note: the hotter the sauce is, the thinner it will be. For serving, it is best at room temperature, where it will be at the right consistency to drizzle for an elegant presentation. If you prefer to serve it warm, you may need to serve it in a bowl.