If you like to bake with apples like these Apple-filled Wonton Cups, the best fruit to use are the ones which are tree-ripened, picked right at the farm.
And this is why one of the things I look forward to doing in the fall, is to go apple picking.
There is a large apple orchard farm near our home in this suburban part of the east coast. The apple farm is five minutes away if we hurry, and if we dilly dally it takes us eight minutes to get there. Yes, it’s practically behind our backyard.
The crisp autumn air is the perfect backdrop to our apple picking weekends. We head off early on Saturdays to avoid the crowds, large groups and families that come from far and near. There are acres and acres of lush apple trees, as far as your eyes can see.
Every week from early September to late October, the apple orchard farm schedules a particular apple variety. I look for my favorite ones scheduled on the big white board and make sure to come back on that week. First and second on my list are the large red delicious variety and the Fuji apples. To me, these are the sweetest and my absolute favorites.
Apples picked at the farm also last the longest in my fruit basket once I get home. The longevity of the fruit and the sweet crispness are what I love about apples picked at the farm. But most of all, I love that I have an abundant supply. The whole house has the most wondrous aroma of fresh fruit all over, it’s intoxicating.
What do I do with apples? Well, I look at what ingredients I have on hand and whip up desserts, snacks, sides or even entrees with the fruit. One quick dessert was this family favorite : Apple Filled Wonton Cups.
I didn’t have much time left before supper, so I got to work quickly. First, I shaped and baked the wontons into little cups inside mini muffin pans. I popped them into the oven for a few quick minutes till they were crisp. Then I pre-boiled apples cut in cubes in a mixture of sugar, cinnamon, a little lemon and a dab of butter. This process didn’t take too long. I filled the crisp wonton cups with the sweet apple cubes, drizzled the top with gooey caramel and finished it off with a fluffy dollop of whipped cream. It was so easy and simply so good.
Apple-filled Wonton Cups
- 20 to 24 pieces wonton skins square
- 2 large pieces peeled, cut in 1/4-inch sized cubes apples
- 1/8 cup brown sugar
- 1 teaspoon cinnamon powder
- 1/2 teaspoon lemon juice
- 4 Tablespoon water
- 1 Tablespoon butter or margarine
- a few tablespoons for topping dulce de leche (bottled)
- for topping whipped cream
- for serving vanilla-flavored ice cream
- To make the wonton cups: preheat the oven at 375 F degrees. Grease and spray mini muffin pans, each measuring about 2-inces in diameter (must not be wider than this). Be sure wonton skins are thawed and can be separated individually. Place each wonton skin into the muffin pan. With your finger, gently push the center lower to form a cup. The wonton sides will shape into fluted pleats (like a flower petal). Bake at 375 F for 10 – 11 minutes or till crisp and slightly brown. When done, remove from oven and cool individual wonton cups on baking rack to stay crisp while you prepare the filling.
- · To prepare the apple filling: in a small saucepan place the cubed apples, brown sugar, cinnamon powder, lemon juice, water and butter. Over medium high heat, bring to a quick boil and then lower heat to medium. Cook for 3 to 5 minutes till apples are softer but not mushy.
- · To assemble the dessert: arrange the baked wonton cups on a dessert platter. Fill each cup with a tablespoon of the apple filling. Drizzle a few drops of caramel or dulce de leche on each apple-filled wonton. Top with a dollop of whipped cream just before serving. Serve with ice cream or enjoy as a snack or dessert by itself.
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