Cherry Creme Puff Wontons Recipes

CHERRY-CHOCOLATE CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water, butter, sugar and salt to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny., Drop dough by scant 1/4 cupfuls 3 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Remove to wire racks. Split puffs open. Pull out and discard soft dough from inside tops and bottoms. Cool puffs completely on a wire rack. , Let whipped topping stand at room temperature 30 minutes. Meanwhile, in a small saucepan, bring sugar and milk to a boil over medium heat; cook and stir until sugar is dissolved. Reduce heat to low; stir in chocolate until melted. Transfer to a large bowl. Cool to room temperature, about 25 minutes, stirring occasionally. Fold in whipped topping. , Just before serving, fill each cream puff with a heaping tablespoonful of cherries; top with chocolate filling. Replace tops. Dust with confectioners' sugar. Refrigerate leftovers.

CHERRY CREAM PUFF RING

Steps:

• In a large saucepan, bring the water, milk, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls into a 10-in. ring on a greased 12-in. pizza pan (mounds should be slightly touching). Bake at 400° for 40-45 minutes or until golden brown. , Remove to a wire rack. Immediately cut a slit in the side of each puff to allow steam to escape. Carefully cut ring in half horizontally and set top aside; remove soft dough from inside with a fork. Cool. , In a small bowl, whisk the milk, sour cream, pudding mix and 1/4 teaspoon extract for 2 minutes. Let stand for 2 minutes or until soft-set. , Just before serving, place bottom of cream puff ring on a serving plate. Fill with pudding mixture. In a small bowl, beat the cream, confectioners' sugar and remaining extract until stiff peaks form. Spread over pudding. Top with pie filling. Replace cream puff ring top. Sprinkle with confectioners' sugar.

CHERRY DESSERT WONTONS

Steps:

• To assemble wontons, place approximately 1-1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper.
• Moisten the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed.
• Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap.
• Moisten one end and pinch the two ends firmly together; repeat.
• Pour the oil into a deep fryer and heat to 375 degrees F.
• Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden.
• Drain on paper towels.
• Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven.
• Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired.

CHERRY CREME PUFF WONTONS

Steps:

• NOTE: You will need a non-stick mini muffin pan.
• Preheat oven to 400 degrees F.
• Spread a little of the flour onto some wax paper and unfold one of the puff pastry sheets onto it. Roll the dough with a floured rolling pin until it is 12X12 inches.
• Using a knife, cut the pastry dough into 24 squares. Repeat this process with the other sheet of puff pastry for a total of 48 squares.
• Shape a square of puff pastry into each muffin tin slot and then place a cherry into the bottom of each. Careful to not let any puff pastry square touch another and keep the tops open for filling.
• In a large bowl, using electric beaters; whip the heavy whipping cream and then add the mascarpone cheese in chunks and whip to blend completely.
• In a little bowl; mix the strong coffee with the cinnamon, nutmeg, and sugar until it forms a paste. Add to the mascarpone mix and blend well.
• With a spoon, stir in 1/4 cup pecan chips reserving the other 1/4 cup for garnish. Stir in the graham cracker crumbs. Place mascarpone mix in the fridge until ready to use.
• Bake the puff pastry squares with cherries for 13 minutes or until golden brown.
• Use a fork to gently remove puff pastry wontons from the muffin pan to a serving plate. (they will come right out, the fork is to keep from burning your fingers).
• Allow the puff pastry wontons to cool for 10 minutes.
• Place a heaping teaspoon of the mascarpone filling over each cherry. Sprinkle each wonton with a bit of the reserved pecan bits then serve!