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Churro Wontons
  • Prep 15 min
  • Total 30 min
  • Servings 16

Crispy little wonton bites with smooth cream cheese on the inside and tons of sweet cinnamon sugar on the outside. They look like Chinese takeout and taste like churros—talk about multitasking! ...MORE+ LESS-

Macheesmo Macheesmo
August 16, 2017

Ingredients

1
quart vegetable oil, for frying
16
round wonton wrappers
4
oz cream cheese, softened
1
large egg
1
tablespoon water
1/4
cup sugar
1
tablespoon cinnamon
Caramel sauce, for serving

Steps

Hide Images
  • 1
    Add frying oil to a large pot and heat to 350°F, using a deep fry thermometer to ensure proper temperature. In a small bowl, whisk together egg and 1 tablespoon water to form an egg wash. Set aside.
  • 2
    Working with one wonton wrapper at a time, add a small spoonful of cream cheese to the center.
  • 3
    Brush the wonton wrapper edges lightly with egg wash. Bring the edges of the wonton together at the top, and pinch to seal well.
  • 4
    When wontons are all shaped, fry in batches for about 2 minutes until they are golden brown. Remove wontons from fryer and let rest on a paper towel or wire rack to drain.
  • 5
    As soon as they come out of the fryer, sprinkle wontons generously with a mixture of cinnamon and sugar.
  • 6
    Lightly drizzle wontons with caramel sauce, and serve extra caramel on the side for dipping.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • The churro is one of my favorite street food snacks. Fried until crispy with a chewy interior, it’s such a delicious treat. But churros are tricky to make at home because you need a specific kind of dough, and you also need a good extruder to get the right shape and texture. The good news is that we can get very close to the original using wonton wrappers! If you’ve ever ordered cream cheese wontons from Chinese takeout, these will look familiar but with a churro touch. Shaping the wontons is much easier than you might think. Just add a small spoonful of cream cheese to the middle of your wrapper and then brush the wrapper with egg wash so it seals well. Pinch the edges of the wrapper up toward the top to create a sort of star shape. Repeat with all the wontons! I tried baking a batch of these with no luck. You have to fry them if you want them to be crispy and perfect and hold their shape. Just heat your oil to 350°F and dunk them in. They fry really quickly! Two minutes should do the trick. When the wontons come out, let them drain for a second but sprinkle them generously with cinnamon sugar before they cool down completely so it sticks well. Drizzle a little caramel sauce over the top just before serving (plus more on the side for good measure).

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