Rice Paper Biscoff Apple Pies

Ingredients: The ingredient amounts are for four.

• Apple 3
• Egg 2
• Water 50ml or 1.7fl oz
• Semi Skim Milk 2 tbsp
• Biscoff Spead 30g or 1oz
• Corn Flour 1 tsp
• Cinnamon 1 tsp
• Cinnamon ¼ tsp

Instructions:

In a pan over medium heat, add the diced apples, sugar alternative, cinnamon,
and nutmeg. Cook for 4–5 minutes until the apples start to soften.

Stir in the Biscoff spread, then mix the cornstarch and water together before
adding it to the pan. Cook for 1–2 minutes, stirring until the mixture thickens.
Remove from heat and let it cool slightly.

In a bowl, whisk together the eggs, milk (or water), and a little cinnamon sugar.

Dip two rice paper sheets into the egg mixture until soft and place them on top of
each other. Spoon some of the cooled apple pie filling into the center, then fold
and roll it up like a burrito, tucking in the sides securely. Repeat for the remaining
pies.

Lightly spray each roll with oil and sprinkle with extra cinnamon sugar if desired. Air
Fryer: Cook at 200°C for 15 minutes, turning halfway. Oven: Bake at 200°C for
30 minutes, flipping at 20 minutes.