Pumpkin Cheesecake Fried Wonton
Pumpkin Cheesecake Fried Wonton
Fried pumpkin cheesecake? Oh my I think I have a new love.
Servings 40
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.
