Apple-Filled Wonton Cups
Once apple picking season starts, you’ll want to go off to the orchards to fill the cart with all the fresh fruit you can find. When you get back home, get work on one of the easiest baking projects ever, and whip up these crisp wonton cups that cradle sweet, cinnamon laced apple cubes.
I promise you’ll fall in love with this fall dessert. Serve it alongside a bowl of ice cream, and it’ll be quite a treat.
Apple-Filled Wonton Cups
Serves : 4 to 6
Ingredients:
20 – 24 pieces wonton skins (about half the package), square shaped, from produce section, major supermarkets
2 large apples, peeled, cored, cut into ¼ inch cubes
1/8 cup brown sugar
1 teaspoon cinnamon powder
½ teaspoon fresh lemon juice
4 Tablespoons water
1 Tablespoon butter or margarine
Caramel ice cream topping or dulce de leche (bottled)
Whipped cream, for topping
Vanilla ice cream, for serving
Directions:
· To make the wonton cups: preheat the oven at 375 F degrees. Grease and spray mini muffin pans, each measuring about 2-inces in diameter (must not be wider than this). Be sure wonton skins are thawed and can be separated individually. Place each wonton skin into the muffin pan. With your finger, gently push the center lower to form a cup. The wonton sides will shape into fluted pleats (like a flower petal). Bake at 375 F for 10 – 11 minutes or till crisp and slightly brown. When done, remove from oven and cool individual wonton cups on baking rack to stay crisp while you prepare the filling.
· To prepare the apple filling: in a small saucepan place the cubed apples, brown sugar, cinnamon powder, lemon juice, water and butter. Over medium high heat, bring to a quick boil and then lower heat to medium. Cook for 3 to 5 minutes till apples are softer but not mushy.
· To assemble the dessert: arrange the baked wonton cups on a dessert platter. Fill each cup with a tablespoon of the apple filling. Drizzle a few drops of caramel or dulce de leche on each apple-filled wonton. Top with a dollop of whipped cream just before serving. Serve with ice cream or enjoy as a snack or dessert by itself.
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Elizabeth Quirino believes that “food brings the world together.” She loves to cook, develop recipes, photograph & write about her culinary adventures on her 2 blogs Asian in America. Outside the kitchen, Elizabeth paints watercolors, reads everything and ends every week with ballroom dancing. For great food stories find her on Facebook and follow Mango_Queen on Twitter.
