 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
|
I first served these fresh and fruity treats as an appetizer at a summer luau. My family and friends now enjoy them as a dessert for occasions throughout the year.Melissa Birdsong, Gilbert, South Carolina Ingredients:
4 ounces cream cheese, softened |
1/4 cup flaked coconut |
1/4 cup mashed ripe banana |
2 tablespoons chopped walnuts |
2 tablespoons canned crushed pineapple |
1 cup marshmallow creme |
24 wonton wrappers |
oil for deep-fat frying |
sauce: |
1 pound fresh strawberries, hulled |
1/4 cup sugar |
1 teaspoon cornstarch |
confectioners' sugar and ground cinnamon |
Directions:
1. In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
2. Position a wonton wrapper with one point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
3. In an electric skillet or deep fryer, heat oil to 375°. Fry wontons, a few at a time, for 15-20 seconds on each side or until golden brown. Drain on paper towels.
4. Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners' sugar and cinnamon. Serve with sauce. Yield: 2 dozen (1-1/4 cups sauce).
|
|