When you’re pressed for time to make dessert for a crowd, try Mini Apple Pie for a fabulous quick fix bites! Apple pie filling in crispy baked cups made of wonton wrappers. You can make a whole tray of these in just over 15 minutes. Great to make ahead and assemble just prior to serving.
Whenever I go to the Asian grocery store, I have a list of pantry essentials that I regularly stock up on and wonton wrappers are always on the list. They freeze really well and not only are they great for making….ummm, well, wontons…..they are actually really versatile to use for other bite size goodies. I’ve used them for mini triangles, faux mini cannoli and most commonly, to make little cups for sweet and savoury fillings.
“You can make a whole tray of these in just over 15 minutes. Start to finish.”
I’ve previously shared my Caesar Salad Wonton Cups which is one example of a savoury treat you can make with wonton cups. And these mini Apple Pies are an example of a sweet treat.
These can be made using a frozen pastry instead of wonton wrappers. The big difference is that you save yourself the time cutting out pastry rounds because the wonton wrappers are the perfect size for making cups using muffin trays. They only take 10 to 15 minutes to bake golden brown and crispy (with the help of a quick spray of oil) and while it is baking, you can make the pie filling which makes these little treats you can make in just over 15 minutes, start to finish. (Tip: To make these even faster, you can use canned Apple Pie filling).
“These are great make ahead. The wonton cups stay fresh for days and the filling and cream can be made the day before.”
The other great thing about these little treats is that you can prepare all the elements in advance and assemble it just prior to serving. The wonton cups can be stored for a couple of days in an airtight container, and the Apple Pie Filling can be made the day before, as can the cream. To assemble, all you have to do is reheat the Apple Pie Filling in the microwave until warm (not hot), then scoop it into the cups and top with cream.
I was inspired to make Apple Pie because my friend Meggan from Culinary Hill has been on a mission to create the ultimate Apple Pie. While I empathise, hearing about her trials and tribulations to create the perfect Apple Pie, it’s also the reason why I know I can trust recipes I get from her blog. Meggan, we appreciate your efforts and can’t wait to see your Apple Pie!
Oh, and before I forget, each of these little beauties are only 140 calories. But I don’t want to promote how low cal these are because there is no way anyone will stop at just one!
– Nagi
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Mini Apple Pie Wonton Cups
Ingredients
- 18 wonton wrappers
- Oil spray
Apple Pie Filling
- 5 cups small diced , peeled Granny Smith apples (around 1.5 lb / 800g, 5 medium size apples)
- 2 tbs butter
- 1/3 to 1/2 cup brown sugar (adjust to taste, depends on tartness of apples)
- 2 tsp cinnamon
- 1/4 cup water
- Pinch of salt
Cream
- 3/4 cup whipping cream (unwhipped)
- 2 tbsp powdered sugar (icing sugar), sifted
- Few drops vanilla essence
Instructions
- Preheat oven to 390F/200C.
- Mould wonton wrappers into standard size muffin tin / cupcake trays. Spray lightly with oil (this helps them bake evenly golden) then bake for 10 to 15 minutes until crisp and golden. Remove from oven and let cool in the muffin tins.
- Meanwhile, place Apple Pie Filling ingredients in a large saucepan over high heat. Bring to simmer, then turn the heat down to medium. Let simmer, stirring occasionally, until the apple is softened, around 8 minutes. There should be no liquid left, just a syrupy coating on the apple. Adjust sweetness to taste. The amount of sugar required differs depending on the tartness/sweetness of the apples. Remove from heat and let cool until it is warm.
- Meanwhile, whip cream and powdered sugar (icing sugar) until soft peaks form.
- To serve, spoon still warm Apple Pie Filling into wonton cups and top with a dollop of cream. Serve immediately.
Recipe Notes:
- cool the wonton cups then store in an airtight container for up to 2 days;
- whip the cream, cover then store in the refrigerator overnight until required; and
- cool the Apple Pie Filling, cover then store in the fridge up to overnight. If excess water pools on the surface, scoop it off then reheat in the microwave until warm. Then spoon into the wonton cups and top with cream. 3. Nutrition per serving.
Nutrition Information:
Made these yesterday and they were a HUGE hit !
My grandson couldn’t stop eating them and the rest of us enjoyed two each.
First attempt with wonton wrappers burnt in 10mins in oven, oops ! Next lot I cooked for 8 mins on 175C and they were perfect.
Base light gold colour and top had tinged edges of light golden colour.
Yum, yum yum…..
Nagi could this apple filling be used in puff pastry apple turnovers
Yes it could Robyn! N x
Excellent recipe, and very quick and easy to make. The wontons are a great idea! I am going to try it with waffle cones for my next batch. Thanks for yet another 5 star recipe, Nagi!
Hi Nagi, Love this concept, but find wonton wrappers can be a bit hard. Could I use puff pastry rounds instead of the wrappers? Do you think they could be done the day before? I’d serve them with vanilla bean ice cream.
Thanks
Cathy
Hi Nagi
Love these wonton recipes.
Wondering though if you could advise the size of your muffin tins. Eg how much liquid – as mine either seem to deep or to shallow .. thank you
Was lazy last night just made your apple recipe and had it with vanilla bean icecream…so good..thank you for another winner Nagi
Woot! Sounds delicious!
These are made with a Creme Anglaise when we cater. Very flavorful and nice presentation but to be honest the Wonton Wrappers when crisp can be a bit unwieldy and hard for mouth feel. We are switching to phyllo dough for flakiness and lighter texture.
Hi Gary! I agree, phyllo is much softer and nicer 🙂 This is what I make when I need something quick and easy because it’s much faster than working with phyllo!
why not canned cherries ——
You certainly could! 🙂
Ok, so I modified a little… Used canned filling straight from the can, added some diced cheddar cheese to the bottom of the cooked wonton, and topped with some left over cinnamon frosting from last week’s pumpkin cupcakes! Perfect little treat! Thanks for putting it out there for us!~
That’s brilliant! Modifying is fab – whatever works for you 🙂 And I LOVE the addition of frosting!! I feel like you’ve just taken these to another level…a bit jealous! 😉 N x
I made these but used canned pie filling because I didn’t regular apple. They were gooey and extremely yummy. We used vanilla bean ice cream instead of whipped topping. Thanks for sharing. I posted a link to your post on my blog.
Hi Amber! I’m so glad you enjoyed this!! Thank you very much for coming back to share your feedback. Popping over to check out your blog! N x
Thanks so much for this! I LOVE apple pie and this will be a perfect dessert to my panda-themed baby shower.
Question, how would you modify the ingredients for more people? I’m afraid just doubling the recipe may not yield as good a result. This will be for a party of about 75.
Hi Rebecca! Doubling the recipe is just fine! The apples will need to cook for a touch longer if you make double and cook them in one pot, but there is no problem with that and you can test that simply by taste testing 🙂 And the wonton cups definitely stay nice and crispy even if made ahead so it’s perfect for a large party! Panda-themed baby shower sounds adorable! 🙂
OMG! I made these for Thanksgiving and they were PERFECT!!!! Quick, easy, and super delicious! I served them with some nice vanilla bean ice cream on the side. There wasn’t a single one left! This is my new go-to party dessert!
I’m so glad you liked it!! It is so fast to make, isn’t it??!! I know it’s not traditional, but they are so much FUN!
Love this idea and I love how quick these can be made! Pinned them for potlucks and summer picnics!
I also had no idea that you could freeze wonton wrappers! That is a great tip!
Thanks so much Melissa! YES this is perfect for potlucks and picnics!!
I have never cooked with wonton wrappers but now I am so excited! I love how creative these are!! They look delicious!!
Thanks Annie!! I am obsessed with using wonton wrappers. I will fill them sweet and savoury things!
This is SO creative! I love this idea! Tender and sweet apples with that wonderful crunch you get from the wontons – (not to mention I could eat an entire pack of cooked wonton wrappers just by themselves). I haven’t settled on a dessert for Thanksgiving this year – but hallelujah, I’ve finally found one! I can’t wait to try this!!!
Thanks Kathleen!! I really do like these, even though they aren’t the classic apple pie, I love them so much!
I’ve had these before and they’re like a little bite of heaven for someone who loves apple pie as much as I do. 🙂
Oh wow, really?! To tell you the truth, I didn’t even think to search for a recipe! Did you share the one you made on your blog??
These would great for this season love the idea!Quick question . I accidentally left my wontons out and they dried up . Is there a way I could have salvaged it or are they pretty much gone?
I’m not sure Imma, I’m sorry! I must admit I’ve never done that before 🙂 I would be interested to know if dabbing them with a damp paper towel (or covering them with a damp paper towel for a while) would help?
What a fun and flavorful little appetizer – and so easy. I love them!
Thanks Marissa!! “Fun” is the right word actually. They aren’t like real apple pies, being in a crispy cup, but they are tasty and cute!
These looks cute and delicious! I love apple pie, but the idea of mini cups sounds better. Will have to try them soon! Pinned!
Apple Pie is the BEST! I love it too, but sometimes I just don’t have the energy to make it even using store bought pastry! 🙂
These are adorable and look so good! Never tried using a wonton wrapper for something sweet! Great idea 🙂
Thanks Tara!! Anything in mini size is adorable, isn’t it?! 😉