Best Strawberries With Crisp Wontons Recipes

STRAWBERRY TARTLETS

Steps:

• Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. , Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool. , In a small bowl, combine the cheese, honey and orange juice until smooth. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.

CRISP WONTONS WITH STRAWBERRY YOGURT

Steps:

• Heat oven to 400°F. Place wonton wrappers on cookie sheet. Brush with melted butter. Mix sugar and cinnamon; sprinkle over wontons. Bake 4 to 6 minutes or until golden brown and crisp.
• To serve, place 1 wonton on each of 6 plates. Spoon about 2 tablespoons yogurt on each wonton; top with about 1 tablespoon strawberries. Top with second wonton.
• Melt chocolate chips, and drizzle over wontons.

STRAWBERRIES WITH CRISP WONTONS

Steps:

• Heat oven to 425 degrees. Brush both sides of wonton wrappers lightlywith melted butter. Spread 2 tablespoons sugar on a plate and pressskins into sugar to coat evenly on both sides. Place on a nonstickor buttered baking sheet. Bake for 4 to 5 minutes, or until wontonsbegin to turn golden brown. Turn and cook an additional 2 minutesor until evenly browned. Remove from baking sheet and let cool.
• Slice the strawberries and toss with 1 teaspoon sugar. Whip thecream with five-spice powder or cinnamon and cloves.
• Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.

STRAWBERRY WONTON CUPS WITH ORANGE MASCARPONE WHIPPED CREAM

Steps:

• For the wontons: In a large bowl combine the strawberries, orange juice and powdered sugar. Allow the strawberries to macerate for 20 minutes.
• Place a rack in the middle of the oven and preheat the oven to 350 degrees F. Spray a 24-count mini muffin tin with cooking spray. To create the wonton cups make a small fold in the center of each wonton and push it into the muffin cup, leaving a cup empty between each wonton. Bake the cups until the edges are golden, 5 to 6 minutes. Cool the cups while you make the whipped cream.
• For the whipped cream: In a bowl using an electric mixer, combine the heavy cream, mascarpone, sugar, vanilla and orange zest. Whip until the cream has soft peaks, about 2 minutes.
• To assemble the cups: Drain the berries, reserving the macerating liquid. Place a few berry slices in the bottom of each cup. Fill the cup with a tablespoon of whipped cream and top with additional strawberry slices. Drizzle with the reserved berry juices and serve.

CRISP WONTONS WITH STRAWBERRIES AND YOGURT

Steps:

• Preheat oven to 400 degrees. Place wonton wrappers on a rimmed baking sheet and brush with butter. Sprinkle with sugar and almonds. Bake until golden brown and crisp, 5 to 7 minutes. Transfer wontons to a wire rack and let cool.
• Dividing evenly, top 6 wontons with yogurt, a drizzle of honey, and strawberries, then sandwich with remaining wontons. Serve immediately.