Apple Rangoons

A few weeks ago, I visited the Gourmand Mom’s blog and read a delightful post about Cinnamon Apple Rangoons.  I knew that she was on to something really wonderful.  She took wonton wrappers, filled them with cooked apples and cream cheese, folded them, fried them and dipped them in cinnamon and sugar.  What is not to like??

I had a package of egg roll wrappers in my refrigerator that needed to be used and I just couldn’t bring myself to make egg rolls.  All that chopping and cooking and rolling…it felt like too much work.  I could, however, manage to make super-sized apple filled fried treats.  Oh yeah, that was easy.

Apple Rangoons
(adapted from The Gourmand Mom)
Apple Rangoons
Author: 
 
Ingredients
  • 1 package egg roll wrappers
  • 4 Granny Smith apples (tart apples work better here because there’s a lot of sugar)
  • ½ cup brown sugar
  • 1 Tbsp cinnamon
  • ¼ tsp salt
  • 1 8 ounce brick cream cheese
  • 4 ounces marscapone cheese (if you don’t have any, use 4 more ounces cream cheese)
  • water for sealing the rangoons
  • oil for frying
  • powdered sugar for coating
Instructions
  1. Peel, core and chop the apples into small pieces.
  2. On medium, heat the brown sugar in a skillet until it starts to melt and add the apples, stirring to mix.
  3. Add the cinnamon and salt and continue to cook until the apples are soft. In a small bowl, thoroughly mix the cheese.
  4. Lay out the egg roll wrappers on the counter and place some water in a small bowl.
  5. Place a dollop of cheese in the middle of one half of the egg roll wrapper.
  6. Spoon some apples over the cheese.
  7. Dip your fingers in the water and run a line of water all the way around the square of the wrapper.
  8. Fold the wrapper in half over the filling and press the edges to seal.
  9. Fold the two upper corners down to form a triangle, using more water on your fingers to seal.
  10. Continue until you have either used all the filling or the wrappers….I ran out of cheese and had to fill a few with just fruit.
  11. Heat oil in a skillet and fry the triangles, 4 at a time, until golden brown (you aren’t cooking anything but the wrappers because the filling is already done, so you are only looking for a good color and a bubbly texture in the wrapper).
  12. Let them drain slightly and then dip or sprinkle with the powdered sugar.

 

Apple Rangoons
These were amazing!  I served them for dessert one night and had people going back for thirds.  Any fruit filling would be delicious…peach, blueberry, pear, you name it.  They were so easy, so delicious, so addictive!

 

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