Apple Pie Wontons
Finally, feels like Autumn here in NJ. The leaves are falling, my husband isn't raking them, kids need coats, they aren't wearing them.....
Life, friends, that's life.
And so here is a all-the-fall-feels quickie dessert that will impress not only you but whomever waltzes into your sweet-smelling kitchen. The aroma of fresh fried wontons is a scent I'm actually surprised isn't a candle yet! I mean c'mon, shoe leather is a damn scent these days!
But anyway, this dessert. Literally just packaged wonton wrappers and a can of apple pie filling is all you need. Getting fancy with the powdered sugar and cinnamon on top is optional, but highly recommended. Some of the apple slices in the can are larger than others, so I stuck to the medium-sized ones but I bet even chopped up would be great too. Just make sure you moisten and seal those edges! And the frying is 123, aka- don't leave the stove. Once dropped in the oil, you have to flip after abut 10 seconds. Although I'd take a fried wonton off the floor and eat it, a burnt one isn't so yummy. So watch that pot!
I plated them in an apple pie dish for aesthetics and I'll say it is quite a pretty display. If you're making these for a party, I'd go that route with plating. But just at home, they'll be snatched right from the cooling rack so basically, you don't even need a plate.
So here's to Fall......mounds of leaves, kids without jackets and yummy seasonal treats to ring it in.........I'll take it!
Apple Pie Wontons
Servings: 4-6 (makes 12 wontons)
24 wonton wrappers, about 1/2 of a 12 oz package (I used Nasoya brand)
1/2 can apple pie filling ( I used Lucky Leaf)
Vegetable or Canola oil, for frying
1/2 C powdered sugar, optional
1 TBS cinnamon, optional
Fill a deep drying pan about 1/3 way up. Heat over medium flame.
Lay out 12 wrappers, place 1 large or 2 small apple slices in the middle of each. Using your finger and a small bowl of water, moisten the perimeter of each wrapper one at a time. Once one wrapper's edges is moistened, top with another wrapper and pressed down firmly to seal. It may fold a bit, that's fine! Repeat with remaining wrappers!
Press down with a fork over each edge to ensure a tight seal!
If your dusting with cinnamon sugar, mix the powdered sugar with cinnamon and set aside.
Once oil is ready, (it will bubble immediately with you put in the end of a wooden spoon or drop a pinch of flour into it), fry about 4-5 wontons at a time. (They should fry and bubble right away so if that does not happen, remove from oil and get your oil hotter.) Fry for about 10 seconds on each side, until golden brown and puffy. Use a slotted spoon or tong to remove to wire rack.
Sprinkle or sift over the powdered sugar mix atop and serve warm!