The picture isn't the most appetizing, but cooked blueberries don't photograph too well. They're still extremely tasty, though!
Makes 1-2 Rolls:
1 egg roll wrapper
1/8 cup of blueberries*
1/4 small apple chopped
1 teaspoon (or less) of sugar
1/2 teaspoon flour
The tiniest pinch of salt
Two shakes of cinnamon
A quick shake of nutmeg (if you like)
1 egg (optional)
Heat the oven to 425˙. Spray a cookie sheet with cooking spray. Mix the blueberries, apples, sugar, flour, salt, cinnamon and nutmeg together. Place the mixture on the egg roll. Wrap as you would an egg roll, folding in the sides then rolling it closed. To seal you can either use water, as in the Breakfast Turnovers or Blackberry Trucker Pie recipes, or brush some whisked egg on the edges. If you want a crispier looking top, brush the egg on the top of the roll as well, once it has been rolled and placed on the cookie sheet. Bake for approximately 10 minutes, or until brown. This recipe is definitely based on the eyes and tastebuds and not measurements. Not much fits in those egg roll wrappers, so you might end up making 2 wraps with this amount of blueberries and apples, depending on the size of the fruit. Happy Baking and Enjoy!
*If using frozen, make sure the are completely thawed and drained before using them
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