Apple Pie Eggrolls

  November was mean to me, so I decided this past weekend I deserved a treat for making it through.  Now chocolate is, of course, my main vice, but baked apples come in a surprisingly close second.  Apple pie, apple cake…even just whole apples baked with some oatmeal and brown sugar stuffed in them, I’m near in heaven.  So when I saw this recipe for teenie tiny little rolled up apple pies I knew I had to try it.

  Here’s what we’re making:
  Here’s what you need:
2 apples, peeled and chopped (about 2 cups)
2-3 Tbsp lemon juice
1/3 cup sugar
4 Tbsp flour
2 tsp ground cinnamon
1/4 tsp allspice
1/8 tsp salt
16 egg roll wrappers*
1 egg lightly beaten
1 Tbsp water
*I used won ton wrappers I had planned to use for these ravioli, so I wound up with more, smaller rolls.
  Start by preheating your oven to 375 degrees.  Peel and chop your apples, making sure to cut them really small (especially if you’re using won ton wrappers).  In a medium bowl, mix the apples with all ingredients above the line.
  In a small bowl, mix your beaten egg with 1 Tbsp water to create an egg wash.
  Line a baking sheet with parchment paper.  Working with one wrapper at a time, place a small amount of apple mixture in the middle and roll the wrapper around it, using egg wash to seal the portions as you go.  We found the most successful approach to be placing the wrapper on a diagonal (like a diamond) with apple in a line, leaving about 1/4 of the distance to each corner uncovered.  Wrap the bottom corner of the diamond over the apple mixture and coat it with egg wash before rolling the top corner over it.  Coat this with egg wash and then fold the remaining two corners up.   …it takes some practice to get the rolling to turn out nicely (especially, again, if you’re using the won ton wrappers) but don’t worry if they look funky.  They still taste fabulous.  When the wrap is completed, place it seam side down on the parchment paper.
  Coat all of the rolls in egg wash and bake for around 23 minutes until they begin to turn golden brown and crispy.  Top with powdered sugar and serve warm.
  Uhm.  So nobody else in my family has gotten to try these yet.  If they don’t hurry, they’re not going to get to until the next batch is made.  They’re really good.  The wrapper does, of course, have a different texture than you’d expect from pie, so if the crust is your thing when it comes to pie, you’re likely to be disappointed, but if you’re all about the filling like I am, look out.
  I suspect these will be getting made a LOT.  If you do want to try for something a little more pie-like in texture, I suspect you could do something fairly similar with filo dough…but I’m not bothering.  Now if you’ll excuse me, my plate is empty (again), so I need to go grab another handful of these little wonders to snack on!

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