No.18: Apple Bourbon Cream Cheese Wontons
These wontons can be baked or fried. They make awesome finger desserts at occasions like… Easter.
I was going through old photos on my computer and came across the folder called “food.” Honestly, I’ve forgotten about this folder ever existed. I half-heartedly clicked to open and there were quite a few photos of dishes I tried before. Some of them, I don’t even remember what the dishes were for. While I was on the memory lane, something on the red plate caught my eye. It was apple wontons.
Sadly, I can’t even remember where the recipe came from although I found scribbles in my old recipe binder. It is technically an apple pie filling in wonton wrappers, kind of like a ravioli, just a dessert version. This time, I decided to add a dash of bourbon (completely optional) in filling along with cream cheese after trying a few batches, then made them prettier with a fluted cookie cutter.
When dusting powdered sugar, consider using a tea infuser spoon if you have one. Whether it’s completely meshed or not, it would provide enough sugar to coat and big lumps won’t fall through. It’s also portable and easier than small mesh strainer or sieve and you can scoop & shift quickly without much waste.
Filling doesn’t necessarily have to be apples; even chocolate chip sounds good. I also found that having a little scoop of cream cheese helped to keep wontons warmer longer. It might be my imagination, but stating my observation.
It can be served with caramel sauce (yum), or if you’re adventurous, you can dip them in a bowl of melted chocolates like black & white cookies. Go with your wild side, I’d say.
Whether they are baked or fried, they are good finger desserts that taste fairly familiar to everyone. And still, the portion is controlled unless… you eat them all by yourself. The choice is yours.
[Baked or Fried] Apple Bourbon Cream Cheese Wontons
- 2 medium size apples, peeled and cored
- 1 tablespoon all-purpose flour
- 1/2 tablespoon cinnamon powder
- 1 tablespoon granulated sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon Kentucky Bourbon (optional)
- 1 tablespoon unsalted butter
- 1 package wonton wrappers (mine was 10oz package)
- About 2oz cream cheese, room temperature
- Water for sealing wonton wrappers
- Oil for the cookie sheet (if baking) OR
- Oil for frying (if frying)
- 1 large egg + dash of water (or milk) for egg wash (if baking)
- Some confectioner's (powdered) sugar for dusting
Mince apples with knife or process them in a food processor with a chopping blade.
In a medium size bowl, mix flour, cinnamon, and sugars. Whisk lightly with a folk to combine. Add apples and bourbon (optional); mix again until apples are well coated.
Heat butter in medium sauté pan over high heat. Reduce the heat to medium once butter is melted and sauté apple mixture, about 5 minutes. Stir constantly with spatula to prevent from burning. Turn the heat off and set aside.
Put 1 cup of water in a shallow bowl. Take 2 wonton wrappers and place it side by side. On 1 wrapper, place 1/2 teaspoon of cream cheese, then 1/2 teaspoon of apple mixture on top of cheese. Dip 2 fingers in water and wet all edges of wonton wrappers. Place the other wonton wrapper on top and make sure all edges on both wontons meet. Press edges to seal wrappers.
Optional: If you're into shapes, you can use round or fluted cookie cutter to shape, like shown in photos. Make sure filling is in the center of a cookie cutter before pressing. After cutting, gently press edges again to seal.
Preheat the oven at 350F while wrapping filling. Place filled wontons on lightly oiled cookie sheet. Using a pastry brush, brush some egg wash on top.
Bake them for 15 minutes in preheated oven until golden.
Slightly cool wontons at room temperature.
Heat oil in deep sauté pan over high heat. Or use deep fryer at 375F if you have one. To test if an oil is hot enough, put a small piece of wonton wrapper in a pan and see how fast it comes up. If an oil is ready, a piece of wonton should float up fairly quickly. Reduce to medium heat.
Gently slide wontons into oil; a few pieces at a time. Flip wontons occasionally and fry until golden.
Drain wontons on paper towel and cool slightly at room temperature.
Dust confectioner's sugar over wontons before serving.
Use apples that you use for apple pies. Alternatively, you can use 2 different types of apples for texture and flavor.
Wonton wrappers can dry out quickly. To prevent it from drying while you're working to fill, cover wrappers (and shaped wontons) with dump paper towel or cloth until ready.
Fluted cookie cutter I used was 2.5" in diameter.
When frying, be careful not to let wontons explode. They cook pretty fast.
When dusting, consider using a tea infuser spoon if you have one. Whether it's completely meshed or not, it would provide enough sugar to coat and big lumps won't fall through. It's also portable and easier than small mesh strainer or sieve and you can scoop & shift quickly without much waste.