This weekend I challenged myself to come up with a creative dessert for Easter dinner. Okay, okay… I just didn’t want to go to the grocery store so I made up something with the odd collection of ingredients I had on hand. Same thing! Sometimes you discover the coolest things when you’re playing in the kitchen. Like wonton skins! And how they are not just for wontons! In fact, they can be transformed to the perfect receptacle for tasty treats.
I was actually really happy with how these delicious little morsels turned out, and two dozen of them disappeared in a flash, so I think others agreed with me. I’ll definitely be making them again.
Creamy Crunchy Berry Bites
2 dozen wonton skins
4 oz. cream cheese, softened
2 tbsp. brown sugar
1 tsp. vanilla
1 cup whipping cream
1 pint strawberries, diced
Preheat oven to 375˚. Lightly spray two mini muffin tins with cooking spray. Poke one wonton skin into each well. Kind of fan out the edges making a little bowl shape of sorts so you’ll be able to fill them.
Bake shells for 5-8 minutes. Watch closely to make sure they don’t cook too long (my first try was a bit on the crunchy side), you just want them a golden brown and crispy. Take out and let cool in the pan.
In a mixing bowl combine cream cheese, brown sugar and vanilla. Beat until creamy. Add whipping cream and beat several minutes until thick and fluffy, scraping down the sides once in a while.
Fill a piping bag or ziplock bag with creamy mixture, snip off the corner and pipe cream into the wonton shells. If you have extra filling, it will keep in the fridge for several days, if it lasts that long.
Top with strawberries and serve. Makes 24.