Ingredients
4 ounces cream cheese, softened1/4 cup sweetened shredded coconut1/4 cup mashed ripe banana2 tablespoons chopped walnuts2 tablespoons canned crushed pineapple1 cup marshmallow creme24 wonton wrappersOil for deep-fat fryingSAUCE:1 pound fresh strawberries, hulled1/4 cup sugar1 teaspoon cornstarchConfectioners’ sugar and ground cinnamon
Preparation
In a small bowl, beat cream cheese until smooth. Stir in the coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
Position a wonton wrapper with 1 point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons of filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
In a cast-iron or electric skillet, heat oil to 375°. Fry wontons, a few at a time, until golden brown, 15-20 seconds on each side. Drain on paper towels.
Place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners’ sugar and cinnamon. Serve with sauce.
