Baked Apple Pouches - Wolfgang Puck

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Baked Apple Pouches Recipe courtesy Wolfgang Puck

 

3 tablespoons butter

1 pound Granny Smith apples, peeled, cored and sliced thin

1/4 cup sugar

1/4 cup golden raisins

1 lemon, juiced

1/2 teaspoon cinnamon

1 package large square egg roll skins

1/4 cup melted butter

Confectioners' sugar

Vanilla ice cream

 

Preheat the oven to 350 degrees F.

Heat a large saute pan over medium heat. Add the butter and melt.

Add the apples, sugar, raisins, lemon juice, and cinnamon and saute

until the apples are tender, about 8 minutes. Remove from the heat.

Lay an egg roll skin on a flat surface with 1 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 1/4 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 to 15 minutes, or until golden brown and crispy.

Remove from the oven and dust with confectioners' sugar. Serve with

vanilla ice cream.