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Pumpkin Cheesecake Fried Wonton




Source of Recipe


Candie


List of 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



Recipe



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.