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Fruit: Baked Apple Pouches

Source of Recipe

Wolfgang Puck


List of Ingredients

3 tablespoons of butter
1 pound Granny Smith apples, peeled, cored and sliced thin
One-fourth cup sugar
One-fourth cup golden raisins
1 lemon, juiced
One-half teaspoon cinnamon
1 package large square egg roll skins
One-fourth cup melted butter
Confectioners’ sugar
Vanilla Ice Cream



Recipe

Preheat the oven to 350 degrees F. Heat a large sauté pan over medium heat. Add the butter and melt. Add the apples, sugar, raisins, lemon juice, and cinnamon and sauté until the apples are tender, about 8 minutes.

Remove from the heat. Lay an egg roll skin on a flat surface with one of the points facing you so it looks like a diamond. Lay another egg roll skin on top of this one to create a diamond shape.

Place one-fourth cup of the filling in the center of the wrappers and gather the egg roll skin around the filling to create a pouch.

Tie the pouch with kitchen string and place on a parchment paper-lined baking sheet. Repeat with the rest of the ingredients.

Brush the pouches with the melted butter and bake for 10-15 minutes, or until golden brown and crispy.

Remove from the oven and dust with confectioners’ sugar.

Serve with vanilla ice cream.

YIELD: 8 Servings