Tuesday night in our house is all about using up the contents of the fridge before our weekly grocery shop. This week’s inventory included half a packet of wonton wrappers left over from our weekend ricotta ravioli fix. Perfect for a quick and easy mid week dessert. Mini hot apple pies. Made with wonton wrappers. Baked in the oven. These disappeared in a flash. Crisp and crunchy on the outside. Oozing with sweet, cinnamon spiced apple on the inside. An instant hit. So much so I think  I’ll be visiting my Asian grocer for more wrappers this week.

Hot Apple Wonton Pies

Makes 15 Pies

2 medium granny smith apples or similar, peeled, cored, and chopped into a fine dice
1 heaped tablespoon demerara or raw sugar
1 heaped tablespoon almond meal
1 teaspoon  fresh lemon juice
1/2 teaspoon ground cinnamon
30 wonton wrappers, egg pastry variety best
20g butter, melted
additional demerara sugar for sprinkling
a little icing sugar for dusting

PREHEAT oven to 180 C.  Line a large oven tray with with baking paper
IN A SMALL  bowl, combine apples, almond meal, sugar, lemon juice, and cinnamon; toss to coat apples.
PLACE half the wonton wrappers on a flat work surface. Drop a heaped teaspoon of the apple mixture into the middle of each wrapper.
USING  a pastry brush moisten the edges of each wonton wrapper with a little water. Top with remaining wrappers.
PRESS down firmly to seal the edges around the filling,
USE a  7.5 cm round cutter or glass tumbler to cut out the apple pies. Discard the trimmings and transfer the completed pies to the prepared baking tray.
BRUSH the tops of the pies with melted butter and sprinkle liberally with demerara sugar.
BAKE in a hot oven for 15 minutes until crisp.
SERVE immediately dusted with a little icing sugar.