Apple Pecan Spring Roll Mooncakes

Apple Pecan Spring Roll Mooncakes are crunchy on the outside and chewy on the inside.  Apples and pecans in a buttery cinnamon and star anise glaze, baked inside a spring roll Mooncake package. This easy mooncake recipe can be made without any special supplies and is healthier too.

Mr. Good Old American Grandma's Apple Pie meets Mrs. Chinese Moon Cakes for a beautiful marriage of East meets West.

Mid-Autumn Festival

Hong Kong, China and many places around the world are going to be celebrating Mid-Autumn Festival, also known as the Moon Festival. They believe on this day that the moon is the biggest, the roundest and most beautiful on this day.

The celebration is enjoyed by gathering together with family and friends to watch the moon and of course eat moon cakes. The younger children enjoy a lantern festival.

Baked not Fried

I really think you are going to love these little mini apple and pecan pies as they have a very light and crispy crust and are baked, not fried. Apple Pecan Spring Roll Mooncakes are best enjoyed hot out of the oven as they are super crispy and the filling is hot and your whole house smells delicious.

Saving calories

You are also going to love the fact that these little easy mooncakes are so much more healthier and lower fat than traditional baked moon cakes. Traditional moon cakes are made with an interior of lotus paste and eggs yolks and the crust is like a traditional pie crust with flour, water, oil and golden syrup. Yep, you guessed it, I don't feel that this original type is worth the calories.

Types of Mooncakes

However, there are also many other alternatives out there as well and one of my personal favorites is the sesame paste and walnuts. There are also ones made with a snowy skin and here is our MOONCAKE recipe for SNOWY MOONCAKES that have many delightful centers like yam, sesame, chocolate or even durian. These are found in the frozen section and some even have ice cream in the middle.

Apples

In many parts of the western world, apples are in peak season. It's the perfect way to enjoy the bounty of this delicious harvest.  Have you tried our Instant Pot Apple Cider or Quinoa Harvest Salad? This delicious Apple Pecan Spring Roll Mooncake is the untraditional fall dessert in Asia.

The best types of apples for this dessert are crisp sweet and slightly sour apples. We used gala apples but Granny Smith, Honey Crisp and Jazz apples are work well in this recipe.

What is the Best Nut to Use?

I used pecans with the apples just because I just love their delicate sweet and creamy texture but you could use whatever nuts suits your fancy like unsalted almonds, pistachios, hazelnuts, etc. The nuts provide a very important role. Not only do the pecans make a delicious crunch and natural sweetness, they also absorb any moisture created during the rest of the apple cooking process.

Baking Hacks

1. Cook the apple and pecan mixture with the spices on the stove top to toast the nuts and to remove any excess liquid from the apple mixture.
2. Try using a cupcake/muffin tin to help shape the little apple pecan spring roll mooncakes. Mooncakes are traditionally round like the FULL MOON.

How to Make?

This procedure is relatively easy to do but you can't be in a hurry or pressing the apple contents down too hard on to the spring roll wrapper inside the tin or it will cause it to tear.

1. First spray tins with a little oil spray to prevent sticking.
2. Place 2 layers of spring rolls overlapping each other. One layer is just a little too thin to hold all of those apples.
3. As you can see from the photos, there is a little crack here and there on the mooncake. It's because the crust is super flaky and crispy. Don't worry these won't affect a thing.

4) Gently press the apple mooncake filling into the spring roll wrapper.

5) Use a beaten egg or a little corn starch and water slurry to seal over the edges.

6) Brush with a little egg to brown or a little light oil if you have an egg allergy and bake for 15 minutes.

7) Bake for another 15 minutes while you get your Chinese Tea ready and you are in business. Hot and delicious apple pecan mooncakes straight out of the oven.

Frequent Asked Questions (FAQ's)

More Moon Cake Recipes

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Wishing everyone a safe and happy Mid-Autumn Festival (中秋节快乐, Zhōngqiū jié kuàilè) and beautiful fall harvest at the apple orchards to all of you.

Apple Pecan Spring Roll Mooncakes

Crunchy on the outside and chewy on the inside. Apples and pecans in a buttery cinnamon and star anise glaze baked inside a spring roll moon cake package. (Makes 4 Mooncakes)

5 from 6 votes

Print Pin Rate

Course: Desserts

Cuisine: Chinese

Cook Time: 45 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 808kcal

Author: HWC Magazine

Ingredients

• ▢ 1 cup pecans
• ▢ 1 tablespoon butter (if lactose intolerant use dairy free margarine)
• ▢ 2 whole star anise dried
• ▢ 3 small apples peeled and chopped or about 1and ¼ cups (gala, granny smith, or whatever your favorite baking apple of choice might be)
• ▢ 1 teaspoon cinnamon ground
• ▢ 1 tablespoon sugar or sugar alternative or can use 1 tablespoon of brown sugar, maple syrup or sugar alternative of choice
• ▢ 8 spring roll wrappers
• ▢ cooking spray as needed to prevent sticking
• ▢ 1 egg egg beaten (if egg allergy, use a thick cornstarch slurry for holding the mooncake together or can use oil instead of egg wash to help it brown before baking)

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Instructions

• Preheat oven to 190 degrees C or 375 F. Take the spring rolls out of the freezer and place out on the counter. Keep sealed, do not open yet.
  
• Toast pecans in a dry pan for about 3 minutes until golden. Remove from pan and a roughly chop with a clever or just a couple of pulses in the food processor will keep the pecans in perfect little bitesized pieces. Set aside.
• Add the butter or margarine to the pan and add the star anise, apples, cinnamon, sugar or sugar alternatives and cook for about 5-6 minutes on a medium low heat until the apples are fork tender and the liquid from the apples is absorbed. Add the toasted and roughly chopped pecans and stir. Taste and adjust sugar as desired as I only like my desserts slightly sweet.
• Spray your muffin/cupcake tins with a little cooking spray oil. Open the spring roll wrappers (I used the Doll brand). Gently peel off 2 spring rolls wrappers and gently slide into the muffin tin with your fingers. (

  Make sure that you cover your unused spring toll wrappers with a damp clean tea towel. Only take out the 2 at a time that you are working with as they dry out fast)

  I like to used 2 spring roll wrappers verses just one. It makes them crispier and and less thin and fragile. Place about ¼ of the apple and pecan filling into the double spring roll wrapper that is lying inside the muffin tin. Gently pat the apple mixture flat into the spring roll wrapper lined muffin tin. .very gently so you do not break the spring roll wrappers.
• You can use either a beaten egg or a thick cornstarch slurry with about 1 tablespoon of water to 1 tablespoon of cornstarch to seal the mooncake at the bottom. Paint either the beaten egg or cornstarch slurry around the inner edges of the spring roll wrappers. Use your fingers to gently pull the spring roll wrapper across the bottom of the mooncake and seal. (See my photo collage in the above post as reference)
• Brush the mooncakes with the sealed section facing upwards with a little egg wash or if egg allergy then brush with a little light oil like canola to help brown.
• Bake the mooncakes for 15 minutes. Remove the mooncakes from the oven and gently turn the mooncakes to smooth side up and place back into the muffing tins. Brush tops of the mooncakes with either egg or if egg allergy with a little light oil and bake for another 15 minutes or until golden brown and crust is crispy.
• Enjoy these delicious Apple Pecan Spring Roll Mooncakes hot out of the oven.

Notes

 (Make sure that you cover your unused spring toll wrappers with a damp clean tea towel. Only take out the 2 at a time that you are working with as they dry out fast)  I like 2 spring roll wrappers verses just one as it is crispier and the wrapper skins are very thin and fragile. Place about ¼ of the apple and pecan filling into the double spring roll wrapper that is lying inside the muffin tin. Gently pat the apple mixture flat into the spring roll wrapper lined muffin tin very gently so you do not break the spring roll wrappers.

Enjoy immediately or can be stored in the refrigerator for up to 3 days. Reheat in oven to crisp up before serving. 

Nutrition

Serving: 1mooncake | Calories: 808kcal | Carbohydrates: 67.9g | Protein: 14.5g | Fat: 57.6g | Cholesterol: 54mg | Sodium: 383mg | Potassium: 524mg | Fiber: 11.9g | Sugar: 19.8g

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