Deep Fried Cheesecake Wontons

The big game is coming up (Go Seahawks!) and you need finger foods. A LOT of finger foods! Finding desserts that are easy to eat can be a challenge and that is where these babies come in. A big plus is that it only needs 4 ingredients!

INGREDIENTS

1 pkg Wonton Wrappers
1 pkg Cream Cheese
1/2 cup Powdered Sugar + 1/2 c Powdereed Sugar
1 tsp Vanilla
Cup of water

Oil for frying

Heat the oil to 350 degrees. Be sure to use an oil with a high smoking point such as vegetable oil.

Allow the cream cheese to come to room temp. This makes it so much easier to whip it that you don’t want to skip this step. Place the cream cheese in a mixing bowl and beat until soft. Add 1/2 cup of the sugar and vanilla. Mix till blended.

Lay the wonton wrappers out and place 1/2 tsp of the filling in the center. I know it is tempting to do more but if you do they tend to leak. I really do use a measuring spoon for this.

1/2 tsp and no more!
1/2 tsp and no more!

There are two ways to seal your wrappers. One is by making a triangle and folding corner to corner.

Make sure the tips meet so you have a good seal.
Make sure the tips meet so you have a good seal.

The other option is to make a pouch. Bring all 4 cornered together and seal 4 sides together. This way takes longer but looks prettier.

Squeeze tight.
Squeeze tight.

No matter which way you choose to do it, use water to wet the edges before sealing them together. I just use my finger and run it along the edges. A little goes a long way, you don’t need to soak them. Once the oil is up to temp, place a few at a time in it to fry up. Overcrowding leads to them sticking together and the temperature of the oil will drop way too low. Never drop into the oil, lower them growing away from you. This ensures any splatters go away from you as well. Make sure that before you do a second batch that the oil has come back up to 350 degrees.

These beauties will start floating right away.
These beauties will start floating right away.

They cook quickly so you cannot walk away. It only takes about 1 minute on each side to get a light golden brown. Then you will need to flip them over. Allow to drain a little bit then move to a cooling rack placed on a cookie sheet. This lets oil to drain away from the crispy wonton.

image

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Once they have completely drained, sprinkle the remaining powdered sugar on top. If you do it while oil is still on the wonton the sugar will soak in and you won’t have the pretty white you see here.

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This will make about 44 fried cheesecake wontons. It depends on how much filling you put into each one. To show your team spirit, add a little food coloring to the cream cheese when you are whipping it. Altogether is took me about 40 minutes from start to cleanup. Excuse me while I go have another one. 🙂

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