Recipe

Blackberry Cheesecake Wontons Recipe

Add Step-by-Step Photos	Hollymayb / All my dishes 1 year, 7 months ago I created these for my Mom for Mother's Day and they were a hit! Don't restrict yourself to blackberry- go wild & have fun! Sugar-free variations also work well. Prep:30m Cook:10m Servings:10	Hollymayb
	phyllo blackberry cream cheese

Cut into 9 and pipe

Add a dollop of pres

Add Photos

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Ingredients

1 brick cream cheese (I use full fat for flavour, but you can sub light- just don't add cream)

3 T heavy cream

1/2 c sugar (I use natural unbleached)

2 t vanilla

1/2 c (or so) of your favourite homemade preserve or pie filling (I used blackberry jam)

6 sheets of phyllo

melted butter & brush or cooking spray

medium ziplock bag

Directions

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.

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Comments

davenelson 1 year, 7 months ago said:
I'm a dork. When I first read this recipe title I thought, "Oh wow, you can access this through your phone?" (aka: I have a BlackBerry smart[ish]phone and must have had mobile apps on the brain)

asheats 1 year, 7 months ago said:
THESE SOUND GREAT!! I CANT WAIT TO TRY, GREAT IDEA!!!

cookinggood 1 year, 7 months ago said:
This looks great.

knoxcop 1 year, 7 months ago said:
Wow, what a great idea! I bet it presents beautifully, too. Lovely!--Kn0x--

trist22 1 year, 7 months ago said:
Great idea!

angieaugusta 1 year, 6 months ago said:
Sounds great.

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Alterations

hollymayb 1 year, 7 months ago said:
Before Mother's Day, I did a test kitchen to see if this recipe would work better if the cheese & filling were combined. I was worried that the filling might bubble out of the wontons. Combining the filling and the cheese was NOT a success. It changed the texture and the composition of the dessert and the tasters unanimously agreed they were yucky. As for the filling bubbling out, they sometimes did, but did not have time to burn. If you use parchment paper, the wonton & spillage peel off in one piece and you can serve as is. People liked the chewy punch of the 'spilly' ones. About 1 in every batch of 9 bubbled out.

marthacheves 1 year ago said:
I love wontons and this opens up many possibilities. I do want to know if you have ever tried these using the wonton wrappers and deep frying them? If so, how did they come out?
Thanks
Martha

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