You must be logged in to post a review.
Pumpkin and mascarpone-filled wontons lightly fried and served with cinnamon whipped cream. Fall just got fried.
1. Add the whipped cream, sugar and cinnamon to a medium bowl. Using a stand-up mixer or hand-mixer, beat until medium peaks form. Wrap the bowl with plastic wrap and transfer to the refrigerator until the wontons are fried and you’re ready to serve.
2. In a medium bowl, add the pumpkin puree, mascarpone cheese, sugar, lemon zest and juice, cinnamon, nutmeg, cloves and salt. Mix until smooth. Add additional sugar to taste. If you like it sweeter, by all means, add a bit more.
3. To assemble the pillows/wontons, beat the egg white in a small bowl and keep it handy. Lay the wonton wrappers out on your kitchen counter. Add a half teaspoon of filling to the middle of each wonton. Using a pastry brush or your index finger, dip into the egg white and brush the edges of the wonton. Taking one corner of the wonton, fold it over to form a triangle and press out any air bubbles. Repeat process until all of the pillows are formed. If for some reason, you have to answer the phone or leave the process for more than 5 minutes, cover the wontons with a damp paper towel. This will make it so they don’t dry out.
4. Preheat your oven to 200 F. Into a cast iron skillet (or pot), add the vegetable oil until it reaches about 1-inch up the sides. Heat the oil until it reaches 350 F. Add a few wontons into the hot oil at a time, being sure not to overcrowd the skillet. Fry on each side for 1 minute or until lightly golden brown. Remove the wontons from the oil and transfer to a stack of paper towels to drain. Place cooked pillows into a warm (200 F) oven to keep warm while you repeat the frying process with the remaining wontons. Serve right away with the cinnamon whipped cream.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!