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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From the Azumaya Round Wrap package, which I use them all the time to make wontons, crab rangoon and pierogi, but this is a great fruity appetizer. Use whatever fresh fruit you want if you don't prefer kiwi, strawberries or raspberries. Ingredients:
1/2 cup sugar |
4 1/2 tablespoons cornstarch |
1/8 teaspoon salt |
2 egg yolks, beaten |
2 cups milk |
1 tablespoon butter |
3/4 teaspoon vanilla |
1 (12 ounce) package wonton wrappers |
5 kiwi, peeled and sliced |
5 strawberries, sliced |
raspberries |
Directions:
1. Preheat oven to 425 degrees.
2. Spray muffin tin with cooking spray and place a round wrap in each cup. (the edges will be slightly ruffled).
3. Lightly spray the top of each wrap with cooking spray.
4. Bake until golden brown, about 6-7 minutes.
5. Let shells cool and store in an airtight container until you are ready to use them.
6. Combine sugar, cornstarch and salt in a medium saucepan, stirring until blended.
7. Combine egg yolks and milk and stir into the sugar mixture.
8. Bring to a boil over medium heat and cook for 1 minute, stirring constantly.
9. Stir in butter and vanilla.
10. Pour into individual shells.
11. Cool for 30 minutes.
12. Garnish with fruit.
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