Easy Apple Dumpling

As I mention in my previous posting that I bought a package of egg roll wrappers for a recipe that I had in mind, will this is it. I thought why not use egg roll wrappers in place of the pie crust that I normally use when I make apple dumplings.

It was a lot less work. And it did cut bake on the calories. If you want you could cut back a lot more if you use Splenda blend in place of the sugar that would make a very low calorie dessert.
I did fine that the dumpling were browning to fast. If you have the same problem just do what I did I placed a sheet of aluminum foil on top to help prevent over browning.
And what about the taste they were delicious. I gave one of my friends at work who told me that she really liked it. And I know that you will to. And I know that you will to.

Easy Apple Dumpling

8 small granny smith apples, peeled and corded
1 package large eggroll wrappers
½ cup sugar
½ teaspoon cinnamon
1 cup brown sugar
1 cup water
½ teaspoon cinnamon
2 tablespoons butter

Preheat oven to 425⁰F.

In a small dish combine the ½ cup sugar with the ½ teaspoon cinnamon; set aside. On a work surface place an eggroll wrapper. Place one prepared apple then spoon 1 teaspoon of cinnamon sugar mixture into core of apple.

With a pastry brush dipped in water brush the edges of wrapper; carefully fold wrapper over apple sealing edges.

 Place into a small baking dish. Repeat with remaining apples; set aside.

In a small saucepan heat to boil water, brown sugar, ½ teaspoon cinnamon and butter. Pour over apple in baking dish. Bake for 25 to 30 minutes.