Mini Apple Pie Wonton Cups
Crisp baked wonton shells filled with warm cinnamon Granny Smith apples and topped with whipped cream.
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.
Notes
Substitutions: Another baking apple can replace Granny Smith. Whipped topping can replace fresh cream.
Tips: Fill the cups just before serving so they stay crisp. Use more brown sugar for very tart apples.
Storage: Store shells airtight at room temperature, and refrigerate the filling up to 3 days.