Okay, these sound funny but are so delicious. The great thing is that these are gluten-free, dairy-free, soy-free and egg-free but not flavor-free. They taste cinnamon-y and are so festive for fall and winter.

Use them for friendsgiving, a dinner party or for a festive snack.

Start with a mixture of different apples. About 5-6 apples will be plenty. The kind man, at the farmers’ market, helped me pick out a mixture of Braeburn, Jonathon, and golden delicious apples.

Peel and slice apples into a bowl. You are going to want them to be sliced thinly so it makes wrapping them a little easier. My friend and I reminisced how our moms used to use a apple peeler with a crank that made it so much faster but 8 apples weren’t so bad.

To your bowl, add 1/2 cup organic brown sugar (not my first sugar choice but maple syrup would be too runny to stay in the wraps). I use Wholesome organic brown sugar.

Add 1 tbsp pumpkin pie spice (if you don’t have this- use cinnamon, ginger, nutmeg, cloves and cardamom or a mixture of these)

Mix sugar, apples and spice together.

Spread a thin layer of coconut oil on the sheet pan and have ready to go for your apple pie rolls.

Take your rice paper sheets (I find these in the Asian specialties section of the grocery store) and soak in warm water for about 30 seconds each. Soak them one at a time and as you go so they do not stick together or get mushy.

I set one soaked sheet on the counter and fill with 3-4 apple slices. Fold up the bottom and then the side and roll upward to form a “roll.”

Bake at 450 degrees for 20-25 minutes, flipping half way through

Bake at 450 degrees for 20-25 minutes or until golden brown. Flip them half way through the time.

Top with ice cream or whipped cream for a delicious dessert!

Baked Mini Apple Pies in Rice Paper

Ingredients:

1 sheet pan

4-6 apples

1 tbsp pumpkin pie spice (or cinnamon)

1/2 cup organic brown sugar

1 tbsp coconut oil (or another cooking oil)

1 package of rice paper sheets (they are normally circular)

Recipe:

Preheat oven to 450 degrees.
Peel and slice apples into a bowl.
Add brown sugar and pumpkin pie spice and mix together
Soak each rice paper sheet for 30 seconds-1 minute. Set on clean surface. Scoop 3-4 apple slices on sheet and fold into a roll.
Brush sheet pan with coconut oil to avoid sticking.
Bake for 450 degrees for 20-25 minutes, flipping half way through.
Top with whipped cream or ice cream. Enjoy!