Filed Under: 20 Minute Supper Club, Dessert, Dinner, Fruit, Less than 30 Minutes

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.

November 23rd, 2012

Recipe and Styling by Paula Bowman

makes 12 servings
Prep Time
15 minutes
Cook Time
30 minutes
  • 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
  1. Preheat oven to 400°F. 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.

Apple and Cranberry Eggroll Pies
Photography by Carlo Mendoza

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