apple pie wonton turnovers

Hello!  How was your weekend?  We had a pretty mellow one here, which was perfect right before all the crazy busy holiday activities begin.  The weather was a bit chilly and wet, but that didn’t stop Hunter and I from having some fun at the park one morning.

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Yes, that’s a wet backside.  The slide being wet didn’t stop us from going down it.  The water actually made us go down extra fast which was so fun! My pants looked the same, but I won’t show you a picture of that. :)

I made these fun little wonton turnovers on Saturday too.

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They are super simple and quite fun to eat.  The recipe came from my secret recipe club pick for this month – Jenny’s Cookbook.

All you have to do is cook your chopped apples in a very small amount of sugar + cinnamon, put it inside the wontons and bake.  Easy as that!

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The one downside to using wontons is that the corners did get a little sharp, which took Jacob by surprise when he took his first bite.  But after you know to watch out for the sharp corners, they are perfect little bites.  I skipped the extra glaze and thought they were perfectly sweet just the way they turned out.  There is a little bit of cinnamon sugar sprinkled on top of the wontons before baking too which I made sure to include.  It is a dessert after all, but one that you can actually feel good about since it’s mostly just apples!

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Apple Pie Wonton Turnovers

from Jenny’s Cookbook

Makes 12 turnovers

Ingredients

  • 1 large apple, peeled, cored and diced (small)
  • 2 tbsp plus 1 tsp natural cane sugar
  • 3/4 tsp ground cinnamon, divided
  • 12 wonton wrapper
  • melted butter or cooking spray

Directions

  1. Preheat the oven to 400 degrees f and line a baking sheet with parchment.
  2. In a small pot, cook the apple with 2 tablespoons of sugar and 1/2 teaspoon cinnamon for about 5 minutes, or until soft.
  3. Place 12 wrappers on the counter and divide the apple mixture among them.
  4. Use a little water around the edges of the wrappers, then fold them into a triangle. Press along the edges to seal them. Brush melted butter on both sides (or use cooking spray).
  5. Combine remaining teaspoon of sugar with 1/4 teaspoon of cinnamon and sprinkle over the turnovers.
  6. Bake for 6-10 minutes or until they start to turn golden.

How was your weekend?  Do you use wontons often and in non tradition ways?   I’ve love to hear of some new ideas for using up my leftover wontons!

Heather

12 thoughts on “apple pie wonton turnovers

  1. There is something about cooked apples that is just amazing. These look so yummy. That picture of him on the swing melts my heart. I’ve used those wontons in a lasagna and it was awesome!

  2. Wonton wrappers are a cook’s secret weapon, and yes! watch out for those sharp edges. These turnovers sound quick and delicious, but the real treats in your post were the photos of Hunter at the park. Thanks for sharing.

  3. I use leftover wontons: for Chinese wontons for soup with Chinese fillings, same wontons fried as an appetizer.
    For mini appetizers: fill with chili, or empanada filling,
    or Taco filling, or Chocolate filling, or Italian sausage & cheese, they fry, carefully, not to burn.
    Fry wontons as is from package, While warm sprinkle with sugar & cinnamon & powdered sugar.
    Also fry as is, as a chip & use for a dipping into dips.
    Can fry flat & top with lettuce, salads, to serve as an Hors D’ourves or as a bruschetta.
    Use in cupcake pans, fit to shape (form) cups for filling.. No end to using wonton wrappers.

    Alleycat

  4. Pingback: Apple Pie Wonton Turnovers: Fit Mama Real Food | The Secret Recipe Club

  5. Wish I knew about these before. I’m on an almost all fat free diet and these would have been a great dessert for. Christmas. Will make them tomorrow.

    I use wonton skins to make ravioli when I don’t feel like making the dough.

  6. They are a great blank canvas as are egg roll wrappers. A huge plus: after assembling and flash-freezing, store in the freezer and just brush with butter/spray before baking. Quick appetizer, lunch or dessert.

    My fav fillings: spanakopita (lots easier than the fillo dough), Asian-inspired veg +/- meat/fish, minced sautéed mushrooms and cheese (used to use brie though Laughing Cow would probably be inspired.)

    A Fiipino friend introduced me to lumpia which they make from savory to sweet. Though typically deep-fried (YUCK) I brushed then with, yes, real butter and baked until golden brown. Delicious!

    Perhaps a bit big for the lil guy, a wonton soup with leftover greens and veg, stock from poultry carcass or veg is always great. You can also just slice them up into “noodles” and use them as fresh pasta.

    Glad I found your blog through SRC. Your family is adorable, and I look forward to reading your recipes

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