Dessert - Cinnamon Cream Cheese Fried Wontons - per wonton
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
25 small wonton wrappers or eggroll wrappersFilling:6 ounces of cream cheese1 tablespoon of ground cinnamon - I prefer the Saigon Cinnamon from the bulk containers at the Health Food Store1 tablespoon pure vanilla extract3 tablespoons turbinado sugar (sugar in the raw)Oil to fry in (when I did it, I used 2 cups of oil and had 1 1/2 cups left over. The wontons also drained oil on the towels)Powdered sugar for dusting.
Make the filling by combining cream cheese, sugar, cinnamon and vanilla. Mix well.
Open wonton wrapper package (usually about 50 wrappers per package. If not making a double batch of these, or other wontons, wrap the leftover wrappers in saran wrap and then in foil. Freeze for up to 3 months).
For wrappers you are going to be using, cover wonton wrappers with a damp paper towel to keep from drying out.
Take one wrapper off the pile, put about 1 teaspoon or so of the filling in the center of the wrapper. Brush the remaining surface of the wrapper with water. Fold the edges over to make a small envelope (I use square wrappers and fold the corners into the center).
Place the filled and sealed wonton fold side up on a piece of waxed paper. Continue until all wrappers are filled.
Pour enough oil into the bottom of a small pot (stainless steel or enamel - NOT TEFLON COATED) or into a fryer. If using a pot, heat the oil until a drop of water added to the oil pops.
Gently place 5 wonton packets into the oil. Fry on one side until golden, flip and fry another 60-90 seconds. Remove from oil and place on 3 layers of paper towels or on other absorbent surface to drain. Dust with powdered sugar.
Continue in small batches until all 25 are cooked. I like these best when either very hot or very cold. My son likes them at room temperature.
They do not last in the refrigerator more than a day or so. They tend to get soggy.
Makes 25 wontons
Open wonton wrapper package (usually about 50 wrappers per package. If not making a double batch of these, or other wontons, wrap the leftover wrappers in saran wrap and then in foil. Freeze for up to 3 months).
For wrappers you are going to be using, cover wonton wrappers with a damp paper towel to keep from drying out.
Take one wrapper off the pile, put about 1 teaspoon or so of the filling in the center of the wrapper. Brush the remaining surface of the wrapper with water. Fold the edges over to make a small envelope (I use square wrappers and fold the corners into the center).
Place the filled and sealed wonton fold side up on a piece of waxed paper. Continue until all wrappers are filled.
Pour enough oil into the bottom of a small pot (stainless steel or enamel - NOT TEFLON COATED) or into a fryer. If using a pot, heat the oil until a drop of water added to the oil pops.
Gently place 5 wonton packets into the oil. Fry on one side until golden, flip and fry another 60-90 seconds. Remove from oil and place on 3 layers of paper towels or on other absorbent surface to drain. Dust with powdered sugar.
Continue in small batches until all 25 are cooked. I like these best when either very hot or very cold. My son likes them at room temperature.
They do not last in the refrigerator more than a day or so. They tend to get soggy.
Makes 25 wontons
Nutritional Info Amount Per Serving
- Calories: 92.6
- Total Fat: 6.9 g
- Cholesterol: 8.2 mg
- Sodium: 66.0 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 0.3 g
- Protein: 1.3 g
Member Reviews