I was sent wonton and eggroll wrappers by Twin Dragon at no charge. All opinions are my own.

Did you ever consider making a dessert with wonton wrappers? I know it’s a weird question but when you get down to it they are just thin, rolled dough with no real flavor so they are a perfect vehicle for so much more than ground pork and vegetables.

When presented with the opportunity to create a recipe using either a wonton wrapper or eggroll wrapper as the base for a unique recipe I used Twin Dragon wonton wrappers to make a fun little dessert.

Crispy Strawberry Chocolate Wontons

Makes 12

12 Twin Dragon wonton wrappers
2 TBS unsalted butter, melted
1/2 cup granulated sugar, divided
4 oz semi sweet chocolate
1 tsp butter
2 pints fresh strawberries or 4 cups frozen

For the Chocolate Pastry Cream

2 cups milk
1 tsp vanilla
1/2 cup confectioners sugar
4 egg yolks
1/4 cup cornstarch
3 1/2 TBSP butter
1/4 cup cocoa powder

For the Whipped Cream

1 cup heavy cream
1 tsp vanilla
2 TBS confectioner’s sugar
pinch of salt

sprinkles if desired for decoration

Make the Pastry Cream

warm 2 cups of milk over medium heat
add the vanilla extract
while the milk is warming mix the sugar, egg yolks. cocoa, and corn starch in a bowl
once the milk is almost boiling add some of the hot milk to the egg mixture and stir
then tip it back in the sauce pan on the stove, cooking and stirring constantly until it’s very thick
remove from the heat, stir in butter until it’s melted
pass it through a sieve to remove any lumps, cover and chill until ready to use when covering lay plastic wrap right ON the pastry cream to avoid a skin

Make the Wonton Cups

Preheat oven to 400 on convect if you have it. Otherwise regular 400 will work.
While the oven is heating take a 12 cup cupcake pan and turn it over. You will be using the underside.
Wash and hull the strawberries and cut them into small pieces. Put them in a bowl with half of the sugar. Set aside.
Place the remaining sugar on a plate
Working one at a time, take a wonton wrapper and brush one side with melted butter then dip it in the sugar. Press the wrapper, sugar side UP on to the cupcake pan forming it around the shape.
Repeat until all 12 are done.
Bake in the preheated oven for 10 – 12 minutes or until nicely browned.
Cool on a wire rack.
While the wrappers are cooling melt the chocolate with the 1 tsp of butter.

Using a pastry brush, coat the inside of each baked wrapper with the chocolate. Set on a wire rack to dry.

Make the Whipped Cream

Add the heavy cream, sugar and pinch of sugar to a bowl.
Using a hand mixer, whip on high until soft peaks form. Do not overwhip

Build the Dessert

Drain the strawberries

Fill each chocolated coated wonton with 2 TBS of the strawberries.
If desired place the chocolate pastry cream in a piping bag with a large star tip, or just use a spoon to cover the strawberries with the cream.
Likewise put the whipped cream in a piping bag with a flower tip and pipe around the edge. Alternatively just top the pastry cream with dollop of whipped cream.

Top with a piece of strawberry and some sprinkles if desired.

How Were the Crunchy Chocolate Strawberry Wonton Desserts?

Pretty tasty if you ask me. The pastry cream was wonderfully rich, the strawberries added a bit of tart and whipped cream is always welcome on a dessert. The toasted wonton gave the dessert that bit of crunch you always seek when the components of a dish are of similar textures. All in all it came together very nicely.

This would be an easy dessert to adapt as you could change out the flavors of pastry cream and the kind of fruits used. White chocolate would work just as well for brushing on the baked wrapper. So many ways to create a fun and tasty treat for a special occasion.

I thank Twin Dragon for the opportunity to play in the kitchen.

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