Crispy, creamy, sweet, tangy, a hint of heat and a hint of herb! These dessert wontons are stuffed with sweetened cream cheese, chopped strawberries, minced habanero, ribbons of purple basil and True Terpenes' Infused Strawberry Shortcake Profile. Served with strawberry marmalade "sweet & sour" sauce and macerated strawberries.
Yields: 24 wontons
Prep time: 30-40 minutes
Freezer time:30 minutes
Cooking time: 30 minutes
Fryer Oil temp 325 degrees Fahrenheit
Need:
24 wonton wraps or 6 sheets of egg roll cut into even fourths
8 ounces cream cheese, softened 4oz of which are cannabis infused, if desired
2 tablespoon powdered sugar
1 tablespoon minced habanero
3/4 cup chopped, fresh strawberries
7 purple basil leaves, chiffonade (thinly sliced ribbons)
2 drops True Terpenes' Infused Strawberry Shortcake Profile
1 egg, lightly beaten
Pastry brush
Parchment paper or silicon mat
Baking sheet
Oil and deep pot or deep fryer for frying
Candy thermometer
Slotted metal spoon or small metal strainer for holding wontons down in fryer and removing them once finished
In mixer or by hand, combine cream cheese, powdered sugar, chopped strawberries, minced habaneros, chiffonade purple basil and True Terpenes' Infused Strawberry Shortcake Profile. Once combined, scoop tablespoons onto parchment or silicon lined baking sheet; freeze for about 30 minutes.
After about 30 minutes you can start filling wontons. I do 4 at a time to avoid filling from getting too soft or wonton too stiff/dry while working. Place 4 wonton wraps down on cutting board. Brush all 4 edges with beaten egg; place frozen tablespoon of filling in center of each wrap. Bring all 4 corners to meet in middle, encasing the filling. Tightly pinch corners to seal edges, delicately squeezing out excess air around filling. Careful not to damages wonton wrap. As I finish each one I place it back into the freezer to keep filling frozen to prevent it from cooking out while frying.
Once you have wrapped all you have wrapped all of your filling, bring oil up to 325 degrees Fahrenheit. When oil has reached temperature, carefully place a single wonton in oil. Wait about 30 seconds and place another, then wait another 30 second for a third. Moving the wontons and also fully submerging them under he oil to evenly cook and create a nice golden brown finish. Fry each about 2 to 3 minutes. Once golden brown or cooked to your desired "darkness", carefully scoop from oil and let drain. Cool briefly before enjoying! I served mine with fresh, macerated strawberries and a strawberry marmalade "sweet & sour"(recipe follows).
Strawberry Marmalade "Sweet & Sour" Sauce
Yields about half cup
1/4 cup plus 2 tablespoons simple syrup (I used a peach rhubarb flavor)
1/4 cup strawberry marmalade
2 teaspoons apple cider vinegar
1/8 teaspoon soy
