Apple and Cranberry

Eggroll Pies
These cute eggroll pies are perfect for little hands and eating on
the go. They have a crunchy wrapper filled with tender sweet
apples and cranberries.
Servings
makes 12 servings
Prep Time
15 minutes
Cook Time
30 minutes

Ingredients
1 tbsp unsalted butter, melted
1 tbsp olive oil
2 tbsp granulated sugar
1 1/2 tsp ground cinnamon
3 Granny Smith apples, peeled and finely diced
1/3 cup fresh or frozen and thawed cranberries
1/4 cup light brown sugar
2 tbsp lemon juice
1 tbsp plus 1-tsp all-purpose flour
pinch salt
1 egg, lightly beaten with 1-tablespoon water
12 large (5 1/2 inch/13 cm) egg roll wrappers
Directions
1.
Preheat oven to 400F. Line a rimmed sheet pan
with parchment and set aside. In a small bowl, combine
butter and olive oil together and set aside.

2.

In a small bowl, combine granulated sugar and

1/2-teaspoon cinnamon together and stir until blended,
set aside.
3.
In a bowl, combine remaining 1-teaspoon
cinnamon with next 6 ingredients and toss until apples
are fully coated.
4.
On a clean, dry surface, place a wrapper with one
corner facing you and brush edges with egg wash.
Keep remaining wrappers covered. Spoon 1/3-cup filling
in the centre of wrapper, fold both side corners into the
middle just until touching. Fold corner closest to you
over filling and side corners and roll tightly, pressing
slightly to secure end. Place seam-side down on
prepared sheet pan and brush lightly with reserved
butter mixture. Repeat process with remaining
wrappers and filling.
5.
Bake until golden brown and crispy, about 15
minutes. While still hot, brush top of eggrolls with
remaining butter mixture and dust with reserved
cinnamon sugar.