Apple Pie Rolls


Does anyone enjoy Fall as much as I do? The crisp clean freshness in the air. The ripe beautifully colored apples. The tart oakiness of freshly uncorked wine….ahhhh, I can smell and taste them all. This recipe was inspired by a favorite, apple pie. Now I must confess, as I have before, a baker I am not. That being said, pie crusts for me come from a box, there I said it, now lets move on. Also, as you may know, I love bite sized finger foods. Now if I could only incorporate a pie with no crust that is bite sized, I’m all over it.
Did you know those cool egg roll wrappers could be used for more than savory foods? Frying or baking them and then dusting with cinnamon and sugar make such a quick easy snack…wait…what if I stuff them with something…WAIT…what if that something is APPLE PIE filling? YES! That is the answer and inspiration for these tantalizing fall treasures I call apple Pie Rolls.
These little ditties were featured on Good Day Sacramento on 8/20/12, from our home on live TV. 
2 apples 1 granny smith and 1 gala (2 heaping cups worth)
1 large lemon juiced
1/3 cup sugar
4 Tbsp. flour
2 tsp. ground cinnamon
1/4 tsp. all spice
1/8 tsp. salt
16 egg roll wrappers
1 egg lightly beaten
3/4 cup heavy whipping cream
1/4 cup sugar
2 tsp. vanilla
2 tsp. cinnamon
1.    Preheat your oven to 375 degrees F
2.    Peel and chop apples and add into a medium sized bowl.
3.    Add remaining filling ingredients to bowl with apples and stir together until well combined. Allow mixture to sit for about 10 minutes for all flavors to merry and the lemon to coat the apples.
4.    Place 1 egg roll wrapper onto a clean surface ( I use a wooden cutting board) and brush edges with a 1 inch perimeter of egg wash.
5.    Spread 2-3 tablespoons of the filling across the side of the prepared egg roll wrapper closest to you. You do not want to over stuff these they will explode and they are easily “overstuffable”. *NOTE* I have overstuffed, they taste the same! Just a little messier.
6.    Fold both sides toward the middle of the wrapper and brush again with the egg wash.
7.    Finish by rolling the end you filled (closest to you) and rolling away from you keeping a firm hold and roll to the end, press gently but firmly to ensure a good seal.
8.    Place roll on a baking sheet lined with parchment and sprayed with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
9.    Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out baking sheet and brush rolls with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
1.    Place a bowl and your beaters in freezer until ready to make whip cream.
2.    Get hand mixer, bowl and beaters; on medium-high speed add heavy whip cream
3.    As the mixture thickens, slowly add sugar until completely incorporated.
4.    Add vanilla and cinnamon
5.    Continue mixing until stiff peaks form
6.    Add in a dish on the side for dipping apple pie rolls in
Posted on Thursday’s Treasures on a great blog Recipes for My Boys, thanks Debi 😀

3 thoughts on “Apple Pie Rolls

  1. Pingback: Tell Me Tuesday - Sweet Heat Chefs — It's Yummilicious

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