Cherry Creme Puff Wontons
Rich little dessert hors d' oeuvres, perfect for a larger party!! Just cut the recipe in half for a small get-together!! I created this recipe for RSC Contest #12
- Ready In:
- 1 tablespoon whole wheat flour (or whole wheat pastry flour)
- 1 - 17 1⁄3 ounce phyllo puff pastry sheet (Pepperidge Farm 2-pack 17.3oz/1.1 lbs)
- 1 (16 ounce) bag frozen pitted cherries, thawed (dark sweet cherries are best)
- 1⁄2 pint heavy whipping cream, prepared (whipped)
- 1 (8 ounce) container mascarpone cheese, room temperature
- 1 teaspoon brewed espresso, cooled (or strong brewed black coffee)
- 1⁄2 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 2 teaspoons sugar
- 1⁄2 cup pecan pieces, divided (little chips)
- 1⁄4 cup graham cracker, crushed into crumbs
- NOTE: You will need a non-stick mini muffin pan.
- Preheat oven to 400 degrees F.
- Spread a little of the flour onto some wax paper and unfold one of the puff pastry sheets onto it. Roll the dough with a floured rolling pin until it is 12X12 inches.
- Using a knife, cut the pastry dough into 24 squares. Repeat this process with the other sheet of puff pastry for a total of 48 squares.
- Shape a square of puff pastry into each muffin tin slot and then place a cherry into the bottom of each. Careful to not let any puff pastry square touch another and keep the tops open for filling.
- In a large bowl, using electric beaters; whip the heavy whipping cream and then add the mascarpone cheese in chunks and whip to blend completely.
- In a little bowl; mix the strong coffee with the cinnamon, nutmeg, and sugar until it forms a paste. Add to the mascarpone mix and blend well.
- With a spoon, stir in 1/4 cup pecan chips reserving the other 1/4 cup for garnish. Stir in the graham cracker crumbs. Place mascarpone mix in the fridge until ready to use.
- Bake the puff pastry squares with cherries for 13 minutes or until golden brown.
- Use a fork to gently remove puff pastry wontons from the muffin pan to a serving plate. (they will come right out, the fork is to keep from burning your fingers).
- Allow the puff pastry wontons to cool for 10 minutes.
- Place a heaping teaspoon of the mascarpone filling over each cherry. Sprinkle each wonton with a bit of the reserved pecan bits then serve!
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We weren't crazy about this recipe. There really wasn't much flavor to it. The coffee & the spices were overpowered by the whipped cream & the mascarpone. Even the cherry flavor was barely recognizeable. As a whole I think that with some adjustments this would be a really great treat. My biggest problem was that the ingredient list states both phyllo & puff pastry dough. Since the contest ingredient was phyllo, and because DH always wants to get the right thing when he's shopping for me, I had both sheets & pre-made mini phyllo cups. The instructions state that a mini muffin tin is needed so I used the pre-made mini cups. While the instructions continue to say phyllo, they are clearly instructions for working with puff pastry dough. Basically, the recipe does not work with phyllo dough. Placing one cherry in the phyllo cup left no room for filling. I ended up chopping the cherries & stirring them into the filling. I had an enormous amount of filling leftover but the box of phyllo cups only had 15 in it so I can't really complain about that. The chef's photos are definitely puff pastry & if I try this again I will use just that. Thanks for sharing your creation, Chef*Lee! Made for Hidden Gems Event - Winter 2008.Reply
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