Method:
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.
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
This article appears in October 2024.