Raspberry Cream Cheese Wontons Recipe

How to make it

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• Prepare pastry shells
• Thaw puff pastry sheets for at least 45 minutes at room temp
• sprinkle about tsp fluor onto counter and lay pastry sheet flat
• roll pastry sheet carefully to extend both sides and ends slightly
• cut pastry sheet into 9 equal squares. Repeat with second sheet.
• Filling
• Mix cream cheese, thawed raspberries, vanilla and sugar until combined well but not over mixed.
• Place about 2 tsps of filling onto middle of each pastry square. Fold square to form a triangle shape and seal edges. Be sure to seal edges very well. Use a touch of water on finger tips to help seal. Tuck the corners of each triangle under to form a wonton shape. Be creative with the edges-use a fork or edge of spoon to make them pretty.
• Bake these on parchment paper to be sure they come off your cookie sheet cleanly.
• Bake at 375 pastry convection setting. If you do not have a convection setting, bake at 400. Keep a good eye on them as they can be finished in 8-12 minutes. Remove when the pastry is a golden brown.
• (I also make these with tiny reeses peanut butter cups inside-quicker and easier. Then, grate a tiny bit of semi sweet chocolate on after removing from overn before they cool to make them look pretty!)
• This filling freezes wonderfully, and you may have a bit extra left over if you don't let the kids clean up the remainder.