Blackberry Cheesecake Wontons Recipe

How to make it

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• Using a mixer or some elbow grease, cream together cheese, sugar, vanilla & cream
• Remove cheese filling to a piping bag or ziplock, set aside
• On a clean, dry work surface, lay out first sheet of phyllo.
• Quickly brush with butter, or spray with cooking spray. I have to admit, that while butter imparts a better flavour, I use cooking spray because it is sooo much faster.
• Lay a second sheet of phyllo on top of first.
• Using a pizza cutter, slice dough into 9 even squares. (at this point, if there are any tears or holes, you can patch them with a little piece of phyllo and some spray. the dough is very forgiving)
• Pipe a little doughnut of cream cheese filling in the middle of each square. Should be about a tablespoon.
• Using a teaspoon, dollop a little preserve in the middle of each doughnut. (about half a teaspoon)
• Spray the phyllo around the filling and gather the corners together to form a bungle or 'wonton'. Pinch firmly and spray again.
• Transfer first batch of wontons to a lightly greased baking sheet (or line it with parchment paper). Put it into the oven or toaster oven and bake at 375F for 8-10 minutes.
• Let sit on the sheet for a minute or two before removing to a cooling rack. Serve at room temperature.
• Make the second batch while the first is in the oven (and the third while the second is baking). Be sure to cover the waiting/unused phyllo with a damp tea towel to keep it moist as it gets very brittle when dry.

Cut into 9 and pipe cheese doughnuts.   Close

Add a dollop of preserves.   Close