Baked Apple Pie Purses
- 20 Servings
- mins Prep Time
- mins Total Time
- 140 Cal/Serving
|Total Fat 6 g|
|Saturated Fat 3 g|
|Cholesterol 15 mg|
|Sodium 144 mg|
|Carbohydrates 17.5 g|
|Dietary Fiber 1.5 g|
|Sugars 4.5 g|
1 pkg Nasoya® Egg Roll Wraps
8 tbsp butter or dairy-free butter, such as Earth Balance
3 Granny Smith apples, peeled, cored and thinly sliced
1/4 cup dried cranberries chopped
1/4 cups nuts chopped (optional)
1/4 cup sugar, rounded
1/2 tsp cinnamon, rounded
1/8 tsp nutmeg, rounded
2 tbsp lemon juice
Cinnamon sugar, nuts, & dried cranberries for garnish
- Heat oven to 350°F.
- Cut 11 to 12 7-inch pieces of kitchen twine. Line baking sheet with parchment paper.
- Melt butter in large saute pan over medium heat. Set aside 1/4 cup butter for basting. Add apples, sugar, cinnamon, nutmeg, cranberries, and nuts (if using) to saute pan. Stir continuously until apples are tender, 8 to 12 minutes, and remove from heat.
- Place two wraps on a dry work surface. Spoon 1/4 cup filling into the center. Gather corners upward around the filling to create a pouch. Gently tie the string around the top (not too tight) and transfer to baking sheet. Repeat with remaining wraps.
- Brush pouches with the melted butter set aside earlier. Bake until wrappers are golden brown 12 to 15 minutes. Garnish with dried cranberries, nuts, and cinnamon sugar, and enjoy with ice cream.