Baked Apple Pie Egg Rolls
Weather: 49 degrees and wet
What I’m listening to: Ambient Rain for Sleep (there is a child asleep next to me as I type)
Have an apple pie craving? I have just the thing…
First, you take some apples and some cinnamon and some sugar and some lemon juice and mix it all up. Then you take your trusty egg roll wrapper and brush egg wash around all four sides.
Then you give it a little tuck here and a fold there, like so.
Then you roll the pretty little thing up all nice and neat.
Repeat.
Bake until they’re all golden and oozy (and just before they’re done, brush them with some melted butter and sprinkle with cinnamon sugar). Because that’s just how we roll.
You can do that, can’t you? I knew you could. Because you’re awesome. Then you will have golden, crispy egg rolls filled with perfectly cooked, steamy fresh apple pie filling. Good grief, Charlie Brown!
Can’t you just smell it? It’s divine. Make some. The whole family will love it.
Baked Apple Pie Egg Rolls
Ingredients
- 2 apples peeled, cored, and diced (I used Granny Smith)
- 1 lemon juiced
- ⅓ cup sugar
- 4 tablespoons all purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon salt
- 10 egg roll wrappers
- 1 large egg beaten
- 1 tablespoon butter melted
- 1 teaspoon cinnamon sugar
Instructions
- Preheat oven to 375℉. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.
- In a bowl, stir together the apples, lemon, and sugar. Add the flour, spices, and salt.
- Beginning with one egg roll wrapper, lay it out on a work surface (I used a cutting board) and brush egg wash around each edge. Scoop about 2 tablespoons of apple filling onto one edge. Fold in the sides and roll up the egg roll tightly. Place on the parchment-lined baking sheet. Repeat until all the filling has been used.
- Bake for 20 minutes. Remove from oven and brush each egg roll with melted butter, then sprinkle each with cinnamon sugar. Return to the oven for 5 more minutes.
- Serve hot with vanilla ice cream or sweetened freshly whipped cream.
thanks for the idea! our apple trees are just about ready to start being picked and i am always looking for something to do. i’ll add some raisins and walnuts and send them off with the man for his lunch.
What a great idea, Colleen! 🙂 Enjoy!
This is so brilliant! It’s like mini strudels! I love it!
Thanks Anna! You’re so sweet! Make them. They’re so fun. 🙂
Can’t wait to try 😉 gonna do a pumpkin pie one too! Thx for sharing!
Jessica Boyd buss I wanna know how your pumpkin pie ones turn out that sounds yummy too…can’t wait to try them all… 🙂
Jessica, love that idea. Love anything pumpkin basically. Do let us know how they turn out for you!
wow, pumpkin is a great idea. i have almost 40 pie pumpkins throughout our gardens and am trying to think of more ideas.
I am going to have to make these!
Adorable and look so tasty!!!
Thanks so much! Enjoy! 🙂
Colleen, 40 pumpkins! I want some! Wow. I better get cracking on those pumpkin recipes. 🙂
What what what? I was just thinking “oh that is divine!” and then I read the line! Can’t wait to try it.
Yes I can smell it! OMG! I can do this with apple or peach or whatever and I love that the “dipping sauce” is ice cream. I’m in heaven.
Oh, I never thought of baking apple pie using the “egg roll wrappers” . I bet it must be crispy and yummy, and serving with vanilla ice cream taste more heavenly yummy!
GENIUS! I am obsessed with apple pie and now I can enjoy my favorite fall dessert without the dough 🙂 So happy to have found your blog!
Kelly, thank you so much for popping over. These are very fun and very fall. I truly hope you enjoy. Come back soon! 🙂 -Maya
I made these up tonight and I think I added too much cinnamon but they are still good, just not as sweet as I would have liked. I’ll be trying them again though.
Would these still be good if made a day in advance, or are they better eaten same day?
@nlb2358 You know, I haven’t tried them a day later (we didn’t have any leftovers!), but my advice would be to assemble them completely a day head, refrigerate them, and then bake them the same day. Let me know how they turn out for you!
How smart! I’ve done something similar with bananas (and fried, not baked), but I’d heard apple filling would get too soggy. I’ll bet baking them solves that problem.
This was for dessert following the wonderful Shrimp and Grits. Wonderful!
This looks so delicious and easy. I’m going to share on my FB page this afternoon and I”m pinning also.
Joanne/WineLady Cooks
Funny I should see this today….had lunch with the Red Hat girls at Applebee’s and – just because I was out with the ‘girls’, had dessert…they had what they called Apple Chimi Cheesecake – very similar to your recipe, except included in the filling was “cheesecake-type’ filling along with the apples…like flavored cream=cheese, probably with a little egg added to help it ‘set up’…was served on sprinkling of baked, spicy apples, a bit of caramel syrup and with vanilla ice cream…YUMMY!
I think theirs were fried, as you would a chimichanga, and of course rolled in cinnamon-sugar while still warm…
These look delicious, and they are so creative! I want to make these soon for sure. Thanks for the recipe 🙂
How would this recipe work with blueberries?