Live, Love, Eat!: Baked Apple Pouches with Cinnamon and Raisins
A tasty apple dessert with a pretty presentation. If you like apple dumplings or turnovers, you'll like this one.
Puck wraps an apple-raisin filling inside egg roll wrappers to form little pouches in this recipe. The filling is quite tart, but when eaten alongside vanilla ice cream, the flavors balance well. Don't be scared off by the pouch concept: it only takes about 10 minutes to wrap up all the pouches.
If the tops of the egg roll skins are getting too brown before the rest of the pouch looks crisp, place a sheet of aluminum foil lightly over the top of the pouches.
Prep Time: 20 minutes
Bake Time: 10 to 15 minutes
Yield: 8 pouches
1 pound Granny Smith apples, peeled, cored, halved, and thinly sliced
1/4 cup sugar
1/4 cup golden raisins
Juice of 1 lemon
1/2 tsp ground cinnamon
16 large egg roll skins
Confectioner's sugar, for garnish
Vanilla ice cream
Preheat the oven to 350 degrees.
In a large sauté pan over medium heat, melt the butter; pour off 1/4 cup of melted butter and set it aside. Add the apples, sugar, raisins, lemon juice, and cinnamon and sauté, stirring frequently, until the apples are tender, about 8 minutes.
While the apples are cooking, line a baking sheet with parchment paper and cut 8 pieces of kitchen string, about 6-8 inches long each, and set aside.
In the sauté pan, divide the apple filling into eight roughly equal portions. Place an egg roll skin on a flat work surface with one of the points facing towards you. Place another skin on top, perfectly aligned with the first. Spoon one portion of apple filling into the center of the wrappers and gather the corners up around the filling to create a pouch. Tie the pouch around the top with a piece of kitchen string. Don't worry if some of the wrapper isn't completely contained within the string. Don't tie the string too tight. Transfer the pouch to the baking sheet. Repeat with the rest of the ingredients to make 8 pouches in all.
Brush the pouches with the reserved melted butter. Put the baking sheet in the oven and bake the pouches until their wrappers are golden and crisp, 10 to 15 minutes.
Transfer the pouches to individual serving plates and snip the strings off with kitchen shears. Dust each pouch with powdered sugar and and serve with a scoop of vanilla ice cream.