Today is officially the first day of Autumn and I don’t think I could be anymore happier! The nights are cooler, there is a crisp to the air and all my fall clothes are relevant again! I am more than excited to have the best season of the year starting even if I am still wearing flip flops! I love how happy it makes people with the weather being awesome and the leaves in the mountains are just perfection!
With Fall comes apple season! Apples are probably one of the best fruits you can eat! Why you ask? Well because they are pretty stinkin’ good if you ask me! I cannot wait to start canning them too so that we have enough for the whole year too. We have a whole bunch of apple festivals around us in the mountains and I cannot wait for them to come and I will drink my weight in apple slushies!
However, this post is not just about my love for apples but also apple pie. I am not going to lie me and pie crust do not get along at all. I have tried and tried and it is just my thing. The bottom part is no big deal it is the top. I can’t seem to get it sealed and it drives me crazy! So, I decided an egg roll wrapper will do! Boy, did it ever work too! So then the cinnamon apple egg rolls were born!
Cinnamon Apple Egg Rolls:
2 mediums apples chopped as small as possible
5-6 Tbsp Coconut Palm Sugar (you can use white sugar if you want to)
1 tsp Cinnamon (ground)
Pinch of Cardamom
1 tsp Lemon Juice
1 8 oz. block of cream cheese
1 package of Egg roll wrappers
1 Tbsp of Powdered Sugar mixed with 1/2 tsp of Cinnamon
about 2-3 Tbsp of melted Coconut oil
preheat oven to 425 degrees.
Chop up your apples as small as you can and add about 3-4 tbsp of sugar along with the cinnamon, cardamom and lemon juice. let it set for anywhere for 10 minutes to 1 hour. They will get a little mushy so that they cook faster.
Beat together your egg, cream cheese and 2 Tbsp of coconut sugar until smooth. Fold in your apples with juice and all. Then take your egg roll wrappers and one at a time put about 2 spoon fulls into the diagonal of the wrapper up towards the top. Roll your top triangle over once and tuck in both sides and then roll over once more then dip your finger in water and put it in the bottom triangle and fold over the roll. This will help seal the roll.
Place on a well greased cookie sheet. Brush with coconut oil and sift the cinnamon sugar mixture on top and then bake for 13-15 minutes or until corners of the egg rolls are brown. Then let them cool on the pan for about 5 minutes and then let them finish cooling on a cooling rack with parchment paper underneath the rolls. Serve warm by themselves or the with some caramel dipping sauce!
Oh so yummy! I had to walk away from them because I was sitting next to them as I was writing this and I just could not stuff anymore in my mouth to eat! the caramel dip would just be the icing on top for these babies and they are perfect for gatherings and parties as well!
The Cinnamon Apple Egg Rolls are also great with your morning coffee or a are a simple dessert that can be warmed up in the microwave from the refrigerator! Just make sure to let them cool completely on the cooling rack so that they will stay crispy even when they have been refrigerated!
I hope you all have a blessed day!