Originally Posted by grumblebee
I have been thinking about experimenting with some desserts lately. I'm really not much of a baker...
Anyway, first question is do you think these fillings would work for a dessert wonton? Secondly, how should I cook them? Bake? Deep fry? (I fear that if I deep fried all the filling might come out... would that happen do you think?) Thirdly, should I serve them with some kind of sauce - if so, what?
I was thinking for the berry filled one I could serve it with some yogurt sweetened with honey... does that sound too strange?
Sorry for so many questions... I really am so clueless when it comes to making desserts. I have lots of ideas but dont know how to put it all together!
Thanks for any help you can give me...
Hi again, grumble
As a dessert, I use two wonton skins - place filling on one & cover with the other skin - making a larger portion of say two or three per plate. Since it's not an appy, I wouldn't fold 'em over. If it's a deep fry method, you could alternately saute in some oil, drain on paper towels, work in batches & keep warm in a very low oven or you can bake them. You want a little crunch. Some methods call for sealing with an egg wash - I use my pinky & some water to seal. Think of it as big ravioli, and press the edges down with the sides of your hands. Try one or two as a sample first.
Here's an actual recipe:
Banana Chocolate Ravioli with Chocolate Rum Sauce
2 bananas, cut into 1/4" chunks
1/4 cup brown sugar
1/4 cup graham cracker crumbs
4 tbls pecans, finely chopped
1/4 cup chocolate, chopped
20 wonton wrappers
1 egg, beaten
Canola or vegetable oil for frying
Powdered sugar, for garnish
Chocolate Rum Sauce (recipe follows)
Gently mix bananas, brown sugar, graham cracker crumbs, pecans and chocolate.
Fill wonton wrappers with 1 1/2 tsps of filling. Brush edges with egg and fold in half diagonally, sealing edges completely. Place on a parchment-lined baking sheet.
Heat oil to 350-375 F. Fry ravioli until golden, about 2 minutes. Transfer to a platter lined with paper towels. Sprinkle with powdered sugar and serve with Chocolate Rum Sauce.
Chocolate Rum Sauce
12 oz evaporated milk
12 oz bittersweet chocolate, chopped
1 tbl butter
2 tbl rum
Heat milk and chocolate in a 2-quart saucepan over medium heat. When chocolate has melted, remove from heat and stir in butter and rum.
Another idea for dessert raviolis - pipe some mascarpone on top or sprinkle with some macadamias/pistachios.