Happy Thanksgiving, everyone. Hope you are tired and proud of putting together your thanksgiving meal…and happy and elated at having family around to share it with. As with a lot of people here in the US, we have embraced the spirit of thanksgiving..not so much in the traditional sense, such as baking up a turkey. But, it involves inviting friends over for dinner…sharing good food. I always try to incorporate a little bit of traditional dishes into our meal. Over the years I have made a whole baked chicken, mashed potatoes and gravy, cornbread and pecan pie. Last year I made turkey briyani. This year…with the little one running around and balancing work, I simplified the food, while retaining the flavors. The menu: Green chutney pinwheels, Tandoori chicken drumsticks for appetizers, Veggie pulao and Paneer Tawa masala for main course and Apple Pie wontons and Sweet potato pecan bake for dessert. Recipes for all of these to follow soon..But, for now dessert first.
This is such an easy but tasty recipe that you can put together in a jiffy. Better yet, you can make the filling ahead of time and assemble it on the day of. Bake it even after your guests arrive and serve hot with ice cream.
Wonton wrappers(8 for filling below, double the filling for a package of wontons)
1 tsp butter, melted
1 granny smith apple, peeled, cored and finely chopped
1 tbsp golden raisins
1 tbsp raisins
1 tbsp chopped cashews
2 tbsp brown sugar
1 tsp butter
sprinkle of salt
pinch cardamom powder
1 tbsp white sugar
1 tsp cinnamon
Make the filling first by melting a tsp of butter over medium heat. Add the raisins and the cashews, saute until the raisins are plump and the cashews are golden. Add the apples and a sprinkle of salt. Saute the apples until soft. Add the brown sugar and cardamom powder. Saute until the apples become, saucy and thick. Since you use granny smith apples, they should’nt give out much water. This will ensure that you don’t have a wet filling, that will make the wontons soggy. But, if using an apple variety that makes a liquidy filling, just thicken it with a tsp of cornstarch, added right in. Let the filling cool completely. This can be made up to a week ahead and stored in the refrigerator.
To assemble, lay out a wonton wrapper and place 1 tsp of filling in the center. Brush the sides with water and fold over one corner over another, forming a triangle. Push out any air and seal the edges pressing with your fingers. Cover the rest of your wontons with a moist towel, to prevent drying them out. Fill and assemble the rest of your wontons.
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Place the wontons on the cookie sheet. Melt 1 tsp butter and brush the tops of the wontons. Bake for 10-12 minutes, just until the edges of the wontons turn golden brown.
Mix the cinnamon and sugar in the bowl. As soon as you pull the apple pie wontons out, brush again with the melted butter and toss in the cinnamon sugar. Serve as is or with vanilla ice cream.
Verdict: We loved this contemporary version of apple pie. The cashews and the raisins with the cardamom spiced apples filled in the crispy wontons were really awesome. They were all gone even before I could go get some ice cream. 🙂 So much for bite sized desserts. 🙂Pin It