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!
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Mini Apple Pie Wonton Cups
- 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
- 3/4 cup whipping cream (unwhipped)
- 2 tbsp powdered sugar (icing sugar), sifted
- Few drops vanilla essence
- 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.
- 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.
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