My experimenting with wonton-inspired desserts continues! This time I wanted to try making wonton cups. I found the idea here. I personally created the raspberry cream filling to go along with it and topped the treat off with a fresh raspberry. I had bought them for my husband for Valentine’s Day, they are his favourite!
The following is the filling I made for the blossoms and it was OK but I would recommend making a classic raspberry fool filling instead. I used four and a half ounces of cream cheese which is about 1/2 cup and the flavour was too strong. I creamed the room temperature cream cheese with 1/4 cup of whipping cream and added 1 1/2 cups of icing sugar. I had this raspberry syrup to give the filling its pink colour and flavour it but it was not strong enough. Next time I would reduce the syrup significantly. I added 1/4 cup of the syrup and 1 tsp of vanilla.
Very pretty colour but it did not have that strong raspberry flavour I wanted. I firmed it up by putting it in the fridge to chill.
In the meantime I got out my mini muffin pan, folded in a wonton and brushed with melted butter. I put them in a 375F oven. The original recipe says for 1-3 minutes but I had to keep mine in for at least five minutes for them to completely cook and brown up so they would be nice and crunchy:
So pretty! I kept thinking they looked like flowers which is why I am calling them blossoms. Make sure to let them cool completely before adding the filling.
I put in a little of the raspberry cream and topped with a raspberry. Although it is not crispy it is very crunchy and quite delicious. A very clever way to finish off my leftover wonton wrappers and make a pretty Valentine’s Day treat for my husband.
Do not be afraid to play in the kitchen! Pretty things can be created with leftovers if you just open up your imagination.