Dessert Egg Rolls with Fall Flavors (Baked Not Fried) Gemma's Bigger Bolder Baking Ep 142

Hi Bold Bakers! Fall season is pie season but we are not going to make just regular pies, we are making dessert egg rolls full of fall flavors. So let's get baking. So normally egg rolls are savory and fried but ours are going to be sweet and baked. They're going to be golden, delicious, just like egg rolls normally are but have that little bit of less fat. I'm going to start out by showing you three really simple fillings that you can make for your egg rolls. We're going to start out by making an apple pie one. For the apples, I'm using Granny Smith but you can use any apple that works well in your country for cooking. What you want to do is just peel it and slice it and dice it up nice and small. The smaller that you cut it, the faster it'll cook. You only need around one or two apples to make these rolls, it's only a handful. Go ahead and pop your chopped apples straight into a bowl and then we're going to add in our flavor and seasoning. So we're going to add in a little bit of sugar for sweetness. Feel free to use any type of sugar that you like, Splenda, coconut sugar, brown sugar. Next we're going to add in cinnamon which of course you have to have cinnamon around fall, it's warm and spicy and delicious. So our next ingredient is cornstarch or also known as corn flour and what this does, it thickens the juices that come out of the apples to create a sauce. Now if you don't want to use this or you don't have it available to you, then leave it out but just don't substitute it for regular flour because it's not the same thing. Then lastly we're just going to add in a little bit of fresh lemon juice and this will keep your apples nice and green and stop them from turning brown. So you just want to give these ingredients a mix up. Get the apples well coated and that's it. This is our simple, easy apple filling. Then we're going to set this mix aside and get started on our next perfect fall flavor which is pumpkin. So this next filling is very similar to a pumpkin pie. Tastes just like it. In our bowl we have some tinned pumpkin puree. Now if this is not available in your country, don't worry because I'm going to put a link on my website of where you can buy it online. Into our pumpkin puree we are going to crack in an egg. Add in some brown sugar. Some pumpkin pie spice or you can also use cinnamon. And then all you want to do is mix all these ingredients together. So I hadn't had pumpkin pie until I'd moved to the United States. For those of you who have not tried it, I strongly suggest you do. It's such a lovely balance of a little bit savory, sweet, salty, spicy. It's delicious. Okay, so this is our pumpkin pie filling done. I'm just going to pop this in the fridge and we're going to get started on my personal favorite, pecan pie egg rolls. So in my bowl I have some finely chopped toasted pecans. You want to make sure that they are toasted because it brings out that lovely maple kind of coffee flavor in them. Into our pecans we're going to add an egg, some brown sugar, maple syrup. If you don't have this available, you can always use agave. Melted butter, vanilla extract, and then of course, a pinch of salt. And then just like all the other fillings, we're going to mix it all together. I love this recipe because there's no machines, no fancy equipment needed. Okay, so that's it. Now as you can see, this mix is pretty soft so you do want to put it into the fridge and let it stiffen up for around half an hour before you fill your egg rolls. So now it is time for the assembly. And what we're using to wrap up our egg rolls are these wrappers and they're called egg roll wrappers or also spring roll wrappers. They can be found in most Asian supermarkets and I'm also going to put a link on BiggerBolderBaking.com of where you can actually buy them online along with the recipe for the egg rolls. One thing you want to know about these wrappers is that they do dry out if they're left sitting in the air so what I like to do is cover them over with a damp bit of kitchen paper to keep them nice and moist until you get to that one. So off-center on your wrapper, you want to put a big spoonful of filling. Be careful not to overstuff them because they might pop open when they bake. So to help the rolls stick together, we're going to brush it with some egg wash. If you don't eat eggs, then feel free to use a little bit of water, that'll work well too. And then to roll very gently, move your wrapper over your apples once, covering them, and then we're going to turn in the sides and then just roll him over himself. And then straight onto your baking tray. Be careful not to put too much liquid from the apples onto your wrapper because it'll make it soggy as it bakes. Next we're going to fill the pumpkin egg rolls and with these guys, less is more with the filling because it is that little bit softer, you don't want it to ooze out. Just like the apple, put it past the halfway point. And then some egg wash. And then because this guy is soft, we're going to roll him up gently. Give it a little bit of a tuck back towards you. Turn in his sides. And then continue to roll him over. While they're resting, make sure you also cover your prepared ones with a damp kitchen cloth. Okay, so that's pumpkin, and now for pecan. So you can already see that our pecan pie has stiffened up nicely, so this is perfect. Just like the other egg rolls, we're going to put it a little bit past halfway. I feel like with this mix, you can be a little bit more generous because it's nice and stiff. And because it's my favorite. Egg washy for this guy. As you can see, it's a little bit easier to roll than the pumpkin. Okay, and then just keep on rolling until all your mix is gone. If you want to make these up ahead of time for a party or for dinner, feel free to do that. Just make sure, like I said before, they're covered with some damp paper towels. Keep them nice and fresh and soft. Once all your egg rolls are assembled, we're going to brush them with egg wash, or you can always use milk either. And then we're going to take some cinnamon sugar, and this is just a little bit of sugar mixed with cinnamon. And we are going to generously dust them with this. Okay, that's it. Now we want to go ahead and pop these guys straight into a hot oven. Bake your egg rolls off at 375 degrees Fahrenheit or 190 degrees Celsius for around 15-20 minutes or until they go a lovely golden brown. Now if you like baked, not fried desserts, then make sure you check out my baked churros and my baked donuts because they are delicious. Just as I predicted, our egg rolls look beautiful golden brown. And as you can see, they have a nice crust on them from the cinnamon sugar. Ooh, I'm excited for our egg rolls. So I'm going to cut them open while they're still nice and warm. Ah, look at this bad boy. Full of apple and cinnamon and smells fantastic. It smells like the holidays and fall just in general. It looks beautiful. I'm going to give this a little try. What better way to eat a pie than like a little mini hand pie? That is delicious. Okay, I'm going to cut open a pumpkin one so you can see that. Oh look, it looks fantastic. I love pumpkin pie. The taste, the smell, even the color of it is just so lovely. Especially the taste. The taste is really lovely too. Okay, I'm about to be done. Where is P'gon? Ah, just as I suspected. Look how gorgeous that looks. Packed full of nuts and maple goodness. This is what I was waiting for. You hear that crunch of the pastry and the nuts. Oh, it's absolutely gorgeous. You can enjoy your egg rolls simply by themselves or you can serve them with cream, maple syrup, ice cream, whatever you like. Make them as big and bold as possible. Subscribe to my channel so you do not miss out on upcoming recipes. And I'll see you back here next week for more Bigger Bolder Baking. Oh wait, I wasn't supposed to eat all of them. I forgot. Well, that's what I always do so I forgot.