Pumpkin Cheesecake Fried Wonton

Submitted by Candie on Wed, 11/25/2009 - 00:56
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Summary

Yield40
Prep Time45 minutes
RecipesDesserts

Description

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

Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.

In a small bowl, whisk together the egg and the water for the egg wash.
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.

It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.

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.

Drain on rack to let cool.

Sprinkle with powdered sugar.

Notes

You can find wonton wrappers in the refrigerated produce section of the regular supermarket or the frozen section of an Asian market.