Dec 3 2012

Apple Pie Egg Rolls

Posted by cookincanuck in Baking, Step-by-Step Recipes

As soon as apples hit the market in the autumn, our minds turn to apple pie and turnovers, preferably accompanied by large spoonfuls of vanilla ice cream. However, if you’re running short on time, or are inexplicably freaked out by pie dough (like me), you may be tempted to whip up a dessert that incorporates all of the flavors of apple pie, without the fuss.

That’s where this ingenious recipe from Tasty Kitchen member Alaska from Scratch comes in. Instead of rolling out pie dough, just cut open a package of egg roll wrappers, which can be found in most supermarkets. The apple pie filling is classic and simple: apples, sugar, lemon and spices. Bundle up the filling in the egg roll wrappers and bake. Half an hour later, you’ll be digging into these crispy treats.

Now, let’s get cooking.

Here’s what you’ll need for the Apple Pie Egg Rolls: a couple of apples, a lemon, sugar, flour, cinnamon, allspice, salt, egg roll wrappers, an egg and a little sugar and cinnamon.

Preheat the oven to 375ºF. Line a large baking sheet with parchment paper and lightly spray the parchment with non-stick spray.

Peel, core and dice the apples.

In a bowl, stir together the apples, lemon and sugar.

Add the flour, spices and salt.

Mix it all up and try not to sneak a few pieces. I’ll bet you can’t resist. I know I couldn’t.

Beat the egg in a small bowl.

Lay one egg roll wrapper on a cutting board, and brush the egg wash around each edge.

Scoop about 2 tablespoons of apple filling towards one edge of the wrapper, leaving a border. Fold in the sides and roll up the egg roll tightly.

Place it on the parchment-lined baking sheet. Repeat with the remaining wrappers and apple mixture.

Bake until parts of the wrappers are golden brown, 15 to 20 minutes. Remove from the 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 so much to Maya for this recipe. Be sure to check out Maya’s blog, Alaska From Scratch to read her story about moving her family from California to Alaska, and to eyeball some of her wonderful recipes. (Espresso Chocolate Chip Cinnamon Rolls, anyone?)

Printable Recipe

Baked Apple Pie Egg Rolls

See post on Alaska from Scratch’s site!

3.33 Mitt(s) 3 Rating(s) 3 votes, average: 3.33 out of 5

Description

Soothe that apple pie craving with these fun, easy and delicious Baked Apple Pie Egg Rolls. You can find helpful step-by-step rolling photos in the blog post, too.

Ingredients

2 whole Apples, Peeled, Cored And Diced (I Used Granny Smiths)
1 whole Lemon, Juiced
⅓ cups Sugar
4 Tablespoons Flour
2 teaspoons Cinnamon
¼ teaspoons Allspice
⅛ teaspoons Salt
1 whole Egg, Beaten
10 To 12 Egg Roll Wrappers
1 Tablespoon Butter, Melted
2 teaspoons Cinnamon Sugar, For Dusting

Preparation Instructions

Preheat oven to 375 F. 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.

Beat your egg in a small bowl.

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 towards one edge of the wrapper (leave a little border). Fold in the sides and roll up the egg roll tightly. Place it 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.

Adapted from Spoon Fork Bacon via Chef-in-Training.

_______________________________________

Dara Michalski is a doll and a sweetheart who clearly knows her way around the kitchen. She blogs at Cookin’ Canuck, where she shares her flavor-packed recipes and fun, engaging writing. The photography’s pretty incredible, too.

Oct 1 2012

Roasted Sweet Potato & Quinoa Soup

Posted by cookincanuck in Step-by-Step Recipes

Is there anything that epitomizes autumn more than soup made of sweet potato or butternut squash? After a brisk walk through crunchy leaves, bright colors muted and cheeks pink with the chill, nothing warms you to your toes more than a bowl of hearty soup. And the beauty of this Roasted Sweet Potato & Quinoa Soup from Tasty Kitchen member Tara Noland? There’s no cream, so it can be filed under the comforting-bu-healthy category.

Now, let’s get cooking.

Here’s what you’ll need for this recipe: a large sweet potato, olive oil, carrots, half of a sweet onion, garlic, vegetable broth, quinoa (though it’s going to be pre-cooked, unlike what’s shown in this picture), a little butter, panko breadcrumbs and Parmesan cheese. Oh yes, and some salt and pepper.

Preheat the oven to 400ºF. Peel and dice the sweet potato (about ¾-inch cubes).

Place the cubes on a baking sheet and give them a nice little rub with some olive oil and salt.

Roast the sweet potatoes in the oven until they are tender when pierced with a fork, about 20 minutes.

Heat the remaining olive oil in a large saucepan set over medium heat. Add the chopped carrots, sweet onion and garlic, and sauté until the vegetables are tender. Add the sweet potatoes and stir to combine.

Pour in the vegetable or chicken broth and give it a stir. Bring the mixture to a simmer and cook until the vegetables are very tender, 20 to 30 minutes.

Now it’s time to pull out the blender. But first, allow the soup to cool for at least 10 minutes. Believe me, you don’t want to skip this step. (Hot, pureed sweet potatoes do not look good on the ceiling when the lid of the blender blows off!) Of course, you could also use a handheld blender for this job.

Puree the cooled vegetable mixture until it is smooth.

Return the pureed soup to the saucepan, stir in the cooked quinoa and add salt and pepper, to taste.

And now for a quick topping. Don’t skip this step; it really adds some great texture to the soup.

Melt a little butter in a small skillet. Add the panko breadcrumbs and cook, stirring frequently, until light golden brown. Stir in the Parmesan cheese.

Divide the soup between bowls and top each portion with some of the toasted breadcrumbs and minced parsley. Serve it up!

Thanks so much to Tara for this recipe. Be sure to check out Tara’s blog, Noshing with The Nolands for more mouthwatering recipes (I have my eye on her apple crisp with caramel sauce).

Printable Recipe