Blackberry Cheesecake Wontons |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 10 |
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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. 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:
1. Using a mixer or some elbow grease, cream together cheese, sugar, vanilla & cream
2. Remove cheese filling to a piping bag or ziplock, set aside
3. On a clean, dry work surface, lay out first sheet of phyllo.
4. 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.
5. Lay a second sheet of phyllo on top of first.
6. 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)
7. Pipe a little doughnut of cream cheese filling in the middle of each square. Should be about a tablespoon.
8. Using a teaspoon, dollop a little preserve in the middle of each doughnut. (about half a teaspoon)
9. Spray the phyllo around the filling and gather the corners together to form a bungle or 'wonton'. Pinch firmly and spray again.
10. 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.
11. Let sit on the sheet for a minute or two before removing to a cooling rack. Serve at room temperature.
12. 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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