Pumpkin Cheesecake Fried Wonton

Pumpkin Cheesecake Fried Wonton

Prep Time: 0

Yield: 40

Fried pumpkin cheesecake? Oh my I think I have a new love.

Ingredients

  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil, for frying (canola, peanut, vegetable)
  • Powdered sugar

Instructions

  1. Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  4. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  5. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  6. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.
http://www.culinarycafe.com/2009/11/24/pumpkin-cheesecake-fried-wonton/