Cranberry Apple Wonton Cups
Yield: About 30-32 wonton cups
Cook Time: 25 minutes
Tips: Wonton cups may be sprinkled with powdered sugar just before serving, if desired. Lemon juice is optional, though recommended for optimum flavor.
Suggestion: Serve as a fun fruit appetizer for parties, a Christmas dessert, or a fruit snack or dessert anytime.
Ingredients
- 30-32 wonton wrappers (from a small refrigerated package)
- 1/4 cup (1/2 stick) butter, melted
- confectioners' sugar (as garnish - optional)
- Filling
- 4 medium fuji or cameo apples
- 1 tablespoon lemon juice
- 3/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1/2 cup dried cranberries
- 1 tablespoon water
- 2 tablespoons flour
Directions
Preheat oven to 350° F. Lightly spray a mini muffin pan with cooking spray.
Place melted butter in a small bowl, then using a pastry brush, brush one side of each wonton wrapper with melted butter. Carefully fit each wonton wrapper into the muffin cups, butter side up. Bake for 10 minutes, or just until lightly browned. Remove baked wontons from the pan and transfer to a wire rack and allow to cool. Once cooled, place the baked wontons back into the muffin cups in the muffin pan. (Do not turn oven off, because you will be baking the wonton cups again.)
Peel and core apples, then cut into quarters and dice into 1/2-inch cubes. Place cut apples in a medium saucepan, then add lemon juice, sugar, cinnamon and nutmeg and gently stir to combine. Bring slowly to a boil (over medium-high heat), stirring occasionally. Once boiling, add cranberries and boil for about 5 minutes, stirring frequently.
Place flour in a small bowl, then stir in water to make a paste. Add flour paste slowly to the apples and cranberries and cook, stirring constantly. Continue cooking until the mixture has thickened (about 3-5 minutes).
Using a spoon, carefully spoon the apple and cranberry mixture into the wonton cups (trying to make sure each wonton cup has the same amount of fillng). Return filled wonton cups to the oven and bake for another 15 minutes, or until the filling begins to bubble.
Remove from the oven and allow to cool slightly (about 1 minute). If desired, sprinkle with confectioners' sugar and serve.
Place melted butter in a small bowl, then using a pastry brush, brush one side of each wonton wrapper with melted butter. Carefully fit each wonton wrapper into the muffin cups, butter side up. Bake for 10 minutes, or just until lightly browned. Remove baked wontons from the pan and transfer to a wire rack and allow to cool. Once cooled, place the baked wontons back into the muffin cups in the muffin pan. (Do not turn oven off, because you will be baking the wonton cups again.)
Peel and core apples, then cut into quarters and dice into 1/2-inch cubes. Place cut apples in a medium saucepan, then add lemon juice, sugar, cinnamon and nutmeg and gently stir to combine. Bring slowly to a boil (over medium-high heat), stirring occasionally. Once boiling, add cranberries and boil for about 5 minutes, stirring frequently.
Place flour in a small bowl, then stir in water to make a paste. Add flour paste slowly to the apples and cranberries and cook, stirring constantly. Continue cooking until the mixture has thickened (about 3-5 minutes).
Using a spoon, carefully spoon the apple and cranberry mixture into the wonton cups (trying to make sure each wonton cup has the same amount of fillng). Return filled wonton cups to the oven and bake for another 15 minutes, or until the filling begins to bubble.
Remove from the oven and allow to cool slightly (about 1 minute). If desired, sprinkle with confectioners' sugar and serve.