Baked Apple Pie Purses
- 1 pkg Nasoya® Egg Roll Wraps
- 8 Tbsp Butter*
- 3 Granny smith apples, peeled cored and thinly sliced
- ¼ cup dried cranberries chopped
- ¼ cups nuts chopped (optional)
- ¼ cup sugar, rounded
- ½ tsp cinnamon, rounded
- 1/8 tsp nutmeg, rounded
- 2 tbls lemon juice
- Kitchen Twine
*Cinnamon sugar, nuts, & dried cranberries for garnish. Enjoy with ice cream.
Heat oven to 350° F. Cut 7 inch pieces of kitchen twine (11-12). Line baking sheet with parchment paper. Melt butter in large saute pan over medium heat. Set aside ¼ cup of butter for basting. Add Apples, sugar, cinnamon, nutmeg, cranberries and nuts (if using) to saute pan. Stir continuously until apples are tender 8-12 minutes and remove from heat.
Place two Nasoya Egg Roll wraps on a dry work surface. Spoon ¼ 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 12-15 minutes. Garnish with dried cranberries, nuts and cinnamon sugar and enjoy with ice cream.
*For a dairy-free butter, we like Earth Balance
Per Single Serving:
- Calories: 210
- Fat: 10g
- Protein: 5g
- Carbohydrate: 28g
- Sodium: 240mg
- Fiber: 2g
- Cholesterol: 25mg