These Pineapple Cream Cheese Dessert Wontons are so easy to make.. and totally delicious! We had them when visiting a Disney restaurant at Disney World and loved them.. a nice light touch dessert.
They fried theirs… I wanted a healthier alternative.. so I baked mine.. much the same as my Baked Crab Rangoon.
With Chinese New Year just around the corner.. these will be an nice addition to any celebration.
I’ve tried to make these a few times before getting them “just right”… so here goes…
Make sure you drain the crush pineapple… you want a little liquid.. not a lot.
I tried making these without adding any sugar to the mixture… in my opinion… while they were good… they weren’t as “dessert-like” as I wanted… so don’t omit that in the recipe.
I mixed the pineapple cream cheese mixture by spoon…. I found it didn’t mix as well as when I used my mixer … the mixer blends the ingredients a lot better.
I used spray oil in each muffin “well” ..it will give the feel of being fried without all the fat of frying… I used olive oil spray oil .. which worked but didn’t add to the “dessert” flavor.. I’d recommend you use butter flavored cooking oil spray..
When you make the wonton bundles… be sure to fold the pointy ends down… they get pretty crisp in the oven and are pretty brittle… which is okay when making savory appetizer wontons.. but you want a softer wonton for dessert.
I didn’t sift powdered sugar over these.. but that would be definitely an added sweetness and will make a nice presentation.. I’d recommend it.
Don’t over-fill the wontons… about 1 ½ measuring teaspoons should be right… it’s not an exact science… so don’t fret about being exact.
This recipe should make about 24 wontons
Try these.. you will love them!
Recipe: Baked Pineapple Cream Cheese Dessert Wontons
All you need:
1 small can (8 oz) Dole crushed pineapple
1 pkg (8 oz.) Philadelphia Cream Cheese, softened
1 teaspoon vanilla
½ teaspoon sugar
Cooking oil spray *Butter flavor preferred
Powdered sugar (optional)
All you need to do:
Preheat oven to 350 degrees F.
Spray the muffin wells in a regular size muffin tin with butter flavor cooking oil spray. Set aside.
Be sure to drain off some of the pineapple juice in the crushed pineapple can leaving it very moist but not soupy.
In a large mixing bowl, beat together the cream cheese, vanilla, sugar and crushed pineapple.
Place the wontons on a cutting board… put about 1 ½ teaspoons of the pineapple cream cheese mixture in the center of each wonton… fold the ends up and pinch… to make a little bundle.
Place one bundle in each of the prepared muffin wells. Give the tops a light spray with the butter flavored cooking oil.
Bake until lightly browned… about 10 minutes. Remove and allow to cool to warm… place on a serving plate and dust with powdered sugar (sift a little over them).