Dessert Wontons

1 package of small won ton wrappers
fillings (see suggestions below)
dipping sauce (see suggestions below)
chopsticks (if you want to be festive)

• Put a small amount of filling in the middle of each won ton, lightly brush the edges with water. To shape each won ton, carefully bring 2 opposite points of the square wrapper up over the filling and pinch together in the center. Carefully bring the 2 remaining opposite points to the center and pinch together. Pinch together edges to seal. Place won tons on a greased baking sheet. Brush with melted butter.
  

• Fry each one in oil heated to 375 degrees about 30-45 seconds, flipping over half way- place on paper towel, dust with powdered sugar –OR- Bake in 375 degree oven 8-10 minutes, dust with powdered sugar.

• Enjoy with a dipping sauce!
  

{Filling options:}

* White Chocolate Truffle and Pear Wontons with Caramel Cream Dipping Sauce:

* Raspberry, Dark Chocolate, Marzipan Wontons with Dark Chocolate Dipping Sauce:

* Ritter Sport Marzipan chocolate or Dark Toblerone chocolate, shaved into small pieces

* Banana, Coconut White Chocolate Wontons, with Caramel Cream Dipping Sauce:

* Lindt Coconut White Chocolate, shaved into small pieces

* Strawberry with Belgian Milk Chocolate Wontons, with Milk Chocolate Dipping Sauce:

* Cinnamon, Apple, and White Chocolate Truffle Wontons, with Carmel Cream Dipping Sauce:

or if you’re like me and want to go simple:

• Strawberry jam with cream cheese, chocolate sauce
• Peanut butter with a Hershey kiss, chocolate sauce

{Dipping Sauces}

Milk Chocolate Dipping Sauce:

• 1/2 cup heavy cream + 3/4 cup milk chocolate pieces

In a small saucepan, heat cream almost to boiling. Remove from heat and add chocolate pieces. Stir until smooth.

Dark Chocolate Dipping Sauce:

• 1/2 cup heavy cream + 1/2 cup semi or bittersweet chocolate pieces

In a small saucepan, heat cream almost to boiling. Remove from heat and add chocolate pieces. Stir until smooth.

Caramel Cream Dipping Sauce:

• 1/4 cup butter, 1/2 cup brown sugar, 1/2 cup heavy cream

In a small saucepan, melt butter. Stir in brown sugar. Cook until light and bubbly.

Remove from heat and whisk in cream until smooth.

Recipe adapted from Studio 5

from the kitchen of Cindy Fillmore