These apple pie wonton cups turn the flavors of a classic apple pie into crisp, bite sized shells filled with warm cinnamon apples and softly whipped cream. They look impressive but come together with very little effort.
The wrappers bake in a muffin tin until golden while the apples simmer on the stove. The whole recipe takes about 35 minutes and makes 18 cups, so it is a good choice for parties, holidays, and potlucks where you want a small dessert.
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Why This Apple Pie Wonton Cups Recipe Works
Wonton wrappers bake into crisp, delicate shells with almost no effort, so you get a pastry texture without rolling dough. Pressing them into a muffin tin and spraying them lightly with oil is all the prep they need.
The apples simmer with brown sugar, cinnamon, butter, and a splash of water until they are soft and coated in a syrupy glaze. Granny Smith apples hold their shape and keep a tart edge that balances the sugar.
Lightly sweetened whipped cream adds a cool contrast to the warm filling. Because you fill the cups just before serving, the shells stay crisp.
Ingredients for Apple Pie Wonton Cups
- 18 standard size wonton wrappers
- Cooking spray, for the wrappers
- 5 cups small diced, peeled Granny Smith apples (about 1 1/2 pounds, or 5 medium apples)
- 2 tablespoons unsalted butter
- 1/3 to 1/2 cup brown sugar, to taste
- 2 teaspoons ground cinnamon
- 1/4 cup water
- 1 pinch salt
- 3/4 cup heavy whipping cream, unwhipped
- 2 tablespoons powdered sugar, sifted
- A few drops vanilla extract
Wonton wrappers. Use standard size square wrappers so they fit a regular muffin tin. Press each one into a cup and mold it into a ruffled shape.
Granny Smith apples. Dice them into small, even cubes so they cook through quickly and fit neatly in the shells.
Brown sugar and cinnamon. Start with the lower amount of sugar and add more if your apples are very tart.
Butter and water. They create a glossy syrup around the apples as the liquid cooks down.
Whipping cream. Whip it with powdered sugar and a few drops of vanilla until soft peaks form.
How to Make Apple Pie Wonton Cups
1. Heat the oven. Heat the oven to 400 degrees F.
2. Shape the shells. Press the wonton wrappers into a standard muffin tin, molding them to fit each cup. Spray lightly with cooking spray.
3. Bake the shells. Bake for 10 to 15 minutes, until crisp and golden, then cool in the tin.
4. Start the filling. Combine the apples, butter, brown sugar, cinnamon, water, and salt in a large saucepan over high heat.
5. Simmer. Bring to a simmer, then lower the heat to medium and stir now and then until the apples soften, about 8 minutes.
6. Reduce the liquid. Cook until there is no liquid left, just a syrupy coating on the apples, and adjust the sweetness if needed.
7. Cool slightly. Remove from the heat and let the filling cool until warm.
8. Whip the cream. Whip the cream with the powdered sugar and vanilla until soft peaks form.
9. Fill and serve. Spoon the warm apples into the wonton cups, top with whipped cream, and serve right away.
How to Serve Apple Pie Wonton Cups
Serve the cups right after filling so the shells stay crisp. They look nice on a dessert platter next to cinnamon streusel coffee cake and blueberry crumble muffins. For a fall table, add mini pumpkin bundt cakes and a tray of gooey cinnamon rolls.
How to Store and Reheat Apple Pie Wonton Cups
Keep the baked shells, the apple filling, and the whipped cream separate so the shells stay crisp. Store the shells in an airtight container at room temperature for a day or two, and refrigerate the filling for up to 3 days. Warm the filling on the stove before assembling again, and whip fresh cream if needed.
Tips and Variations for Apple Pie Wonton Cups
Mold the wrappers. Press them gently so they fit the cup without tearing.
Spray lightly. A light coat of oil helps the shells brown and crisp.
Cool in the pan. Let the shells cool in the tin so they firm up and keep their shape.
Cook off the liquid. Make sure no watery liquid remains, or the shells will soften quickly.
Adjust the sugar. Use more brown sugar for very tart apples and less for sweeter ones.
Fill at the last minute. Add the filling and cream just before serving to keep the cups crisp.
Add caramel. A drizzle of caramel sauce over the cream adds extra sweetness.
Keep cream cold. Chill the cream, bowl, and whisk before whipping, and see this University of Minnesota Extension guide to storing and reheating leftovers for general storage times.
Frequently Asked Questions About Apple Pie Wonton Cups
How do I keep apple pie wonton cups crisp?
Bake the shells until golden, cool them in the tin, and fill them right before serving. Cooking the filling until it is syrupy rather than watery also helps.
Can I make apple pie wonton cups ahead of time?
Yes. Bake the shells and cook the filling ahead, store them separately, and assemble just before serving. Rewarm the filling on the stove.
What size wrappers work for apple pie wonton cups?
Standard size square wrappers fit a regular muffin tin and make about 18 cups with this amount of filling.
Can I use another apple?
Yes. Braeburn or Braeburn work, though you may want less sugar. Granny Smith keeps the ideal shape and tartness.
Can I use whipped topping instead of cream?
You can, but fresh whipped cream tastes richer. Use about the same amount.
Mini Apple Pie Wonton Cups
Equipment
- Standard muffin tin
- Medium saucepan
- Whisk or hand mixer
- Mixing bowl
Ingredients
Main Ingredients
- 18 standard size wonton wrappers
- 1 cooking spray as needed, for the wrappers
- 5 cup Granny Smith apples peeled and small diced, about 1 1/2 lb
- 2 tbsp unsalted butter
- ½ cup brown sugar use 1/3 cup if apples are sweet
- 2 tsp ground cinnamon
- ¼ cup water
- 1 pinch salt
- ¾ cup heavy whipping cream unwhipped
- 2 tbsp powdered sugar sifted
- ⅛ tsp vanilla extract a few drops
Instructions
Cooking
- Shape the shells. Heat the oven to 400 degrees F. Press the wonton wrappers into a muffin tin and spray lightly with cooking spray.
- Bake. Bake 10 to 15 minutes until crisp and golden. Cool in the tin.
- Cook the apples. Combine the apples, butter, brown sugar, cinnamon, water, and salt in a saucepan over high heat. Bring to a simmer, reduce to medium, and cook about 8 minutes until soft.
- Reduce. Stir until no liquid remains and the apples have a syrupy coating. Let cool until warm.
- Whip the cream. Whip the cream with the powdered sugar and vanilla until soft peaks form.
- Fill. Spoon the warm apples into the cups, top with whipped cream, and serve right away.
