I made the taco cupcakes that I posted about earlier tonight. They were yummy. (Greasy, but yummy).
I had a bunch of wonton wrappers left so I thought "what could I make with these?"...not that I couldn't just wrap them and put them in the fridge/freezer, but I was just really in the mood to create something.
And so....Raspberry Cheesecake Wontons were born. I suppose you could call them Raspberry Rangoons?!
Here's what you need. This made one dozen: 4 ounces cream cheese, lemon juice, sugar, frozen raspberries, and wonton wrappers.
Soften the cream cheese, stir in 1/4 cup granulated sugar and 1 teaspoon lemon juice.
Here is the beauty of frozen raspberries. You give them a little squeeze, and they pulverize into little balls. Perfect for this so you're not getting a giant bite of raspberry at once. So, pulverize some raspberries with your beastly strong fingers.
Put 1 tablespoon(ish) of the cream cheese mixture in the center of a wonton. Sprinkle on some raspberries. Wet your index finger in water and run it around the outer edge of the wonton wrapper. This will help it stick/seal.
Fold opposing corners to a point in the center and pinch together.
Then bring up the other corners and pinch around the first two.
Here they are on the sprayed cookie sheet ready to bake. I did a very light egg-white wash over mine but that is totally optional.
Bake at 375 for about 15 minutes or until they are starting to turn golden brown.
Remove from oven and cool on cookie sheet about 10 minutes.