I was feeling a bit creative the other day and it all stemmed from my excess inventory of spring/egg roll wrappers. A few weeks ago I made a deconstructed eggplant parmesan with the delicate and multi-functional wrappers. Nevertheless, I had a large handful of wrappers left-over. I don’t like to be wasteful so I decided to repurpose them.
Baked cinnamon sugar dessert cups!
These are perfect if you want a healthier alternative to the iconic waffle dessert cups. These cups are so ideal for a serving of fruit salad, a scoop of ice cream, pudding, or custard. You can even pour a flavored gelatin and make jell-o in them!
If you’re concerned about the sharp corners, simply cut the corner points before baking.
Baked Cinnamon Sugar Dessert Cups
– Spring/egg roll wrappers. 1 wrapper per cup.
– 2 Tbls unsalted butter, melted
– 1/2 cup evaporated cane juice sugar
– 1 Tbls ground cinnamon
Preheat oven to 325 degrees.
Lay one wrapper on a cutting board and cut into four quadrants. In a medium bowl, combine the cinnamon and sugar. Mix well.
Using a pastry brush, brush the top of one squared sheet with the melted butter and sprinkle with a bit of the cinnamon sugar mixture. Place the next sheet on top of the first sheet, BUT rotate so that the corners do not match-up (the end result should resemble a starburst). Repeat this with the next sheet. For the top (and last) sheet only brush the top with the melted butter. This will ensure a nice browned bottom when it bakes! Mmmm!
With the melted butter side facing down, gently place into the cupcake pan. Repeat this for as many dessert cups as you want/need!
Bake in the oven for 20 to 25 minutes or until tips of the cups are lightly browned. You don’t want the tips to burn!
Notice to Southern California friends! Save the date for June 19th. I’ll be participating in Eat My Blog, a charity bake sale. I’m baking classic, buttery pound cake. Ya babe!