Almonds & Applesauce: David's Crisp Apple Strudel with Vanilla Ice Cream

What you are looking in the picture above is sauted apples that have been sealed in a wonton wrapper, deep fried, and then placed atop vanilla ice cream and then drizzled with the yummy syrup from the apples. The result was this crunchy, warm dish that had all the flavors of an apple strudel/apple pie, but better because of the awesome texture and lightness of the pastry, in this case a wonton!

As of late, I've been making the apple compote or filling and just putting it on ice cream because I love the flavors similar to apple pie or crostata, only I'm too lazy to go to the work! But just yesterday, as I was making dinner using won tons, my husband David suggested I do the same thing with apples--thus, he get's his name on the recipe :). As I am always game for something new, I made it and it was a hit!

DAVID'S CRISP APPLE STRUDEL WITH VANILLA ICE CREAM
(Print this Recipe)
Ingredients:

Apple Filling
2 apples, cored, quartered, then thinly sliced
1/4 c. butter
1/2 c. brown sugar
3-4 Tbs. cinnamon
1/4 c. chopped pecans (optional)
1 tsp. vanilla

1 package won ton wrappers
water for sealing won tons
vanilla ice cream

DIRECTIONS:

1. Peel, core, and slice the apples thinly. You don't want them paper thin, but you want them thin enough that they will cook quickly.
2. In a medium sauce pan, combine apples, butter, sugar, cinnamons, pecans and vanilla. Saute, covered, over medium heat for 10 minutes until soft.

3. Remove from heat and allow to cool. Meanwhile, heat oil in a dutch oven or large sauce pan, about 3 inches deep, over medium high heat. Once the apples have cooled, place a 1/2 c. of the apple filling in a bowl and use a couple knives to chop it into smaller pieces so it can fit in the wontons.

4. Remove the won ton wrappers from the package and place on a cutting board. You will need a little dish of water and a pastry brush. If you don't have a brush, just dip your fingers in the water instead. If you are going to do a lot, put a damp paper towl over the stack of won tons so they won't dry out. I was only doing a couple, so I don't have one in the photo.

5. Here is how you do the won tons: dip your brush (or finger) in the water and wet the outside edges of the wrapper.

6. Next, take 1 tsp. (pretty much level--you don't want to overstuff the won tons or they will split) and place in the center of your won ton.

7. Place another won ton on the very top and seal the edges, moving from the inside outward in order to get all the air out. Any air that is sealed in may cause the won ton to burst during cooking.

8. Place completed won ton on a plate, WIPE THE CUTTING BOARD so that the next won ton won't stick, and repeat steps 4-8 for more won tons. When you have completed as many won tons as you want to cook, have them all ready on a plate or cookie sheet. *If I am making a large amount, I cover the won tons I've completed and placed on a cookie sheet with a barely damp dish cloth.

9. Test the oil you have heated to see if it is ready. You do this by sticking a wooden spoon, having it touch the bottom of the pot, and watching for bubbles. Bubbles mean the oil is hot enough.

10. Once the oil is ready, drop in no more than 4 won tons if you have a large pan. If you overcrowd the pan, the won tons will stick together. *One thing I DO NOT due is press the won tons down. This causes them to crack and burst open. Just let them hang out, get brown on one side (about 30 sec. or less) and then flip them over to brown the other side. I usually pull them when they are lightly golden. If you wait until they are dark brown, they get overcooked, as they still bubble for a little bit once you pull them out.