Crispy Rice Paper Apple Pies

• 總時間: 56 minutes

食材

6 apples (peeled, cored and chopped)

2–3 tablespoons maple syrup (adjust to taste)

1 teaspoon ground cinnamon

6 tablespoons nut butter of choice

12–16 rice paper sheets

1 egg, lightly beaten (for brushing)

Flaked almonds (for topping)

步驟

Add chopped apples, maple syrup and cinnamon to a pan over medium heat. Cook, stirring occasionally, for 10–15 minutes or until the apples are soft and slightly caramelised. Set aside to cool slightly.

Fill a large shallow bowl or dish with warm water. Dip one sheet of rice paper into the water for about 5–10 seconds, just until it softens.

Add nut butter onto the rice paper. Add 2–3 tablespoons of the apple mixture in the centre. Fold the bottom up over the filling, fold in the sides, then roll it up.

Dip and wrap with a second sheet of rice paper in the same way for a sturdier, crispier result.

Place wrapped pies seam-side down on a lined baking tray or in an air fryer basket. Brush with the beaten egg and sprinkle with flaked almonds.

To bake: Preheat oven to 190°C (fan-forced). Bake for 20–25 minutes or until golden and crisp.

To air fry: Air fry at 180°C for 12–15 minutes, flipping halfway if needed.

Allow to cool slightly. Enjoy as is or serve with a dollop of Vegan Greek yoghurt.

Bonus – No Waste Apple Peel Tea:

Don’t toss the peels! Pop them into a small pot with a cinnamon stick and a few whole cloves. Add boiling water and let it steep for 5–10 minutes. Strain and sip, it’s warm, fragrant and perfect with your apple pies.