Ingredients and Weight:
- Cream cheese: 250 grams
- Blueberries: 150 grams (fresh or frozen)
- Wonton wrappers: 8 pieces (square or round)
- Sugar: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Egg: 1 (for sealing the wontons)
- Butter: 2 tablespoons (optional)
- Salt: a pinch
Preparation Time:
- Preparation: 30 minutes
- Cooking: 20 minutes
- Total: 50 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a bowl, mix the cream cheese, sugar, and vanilla extract until smooth.
- Add the blueberries (fresh or mashed) and mix gently.
- Take a wonton wrapper and place a spoonful of the blueberry cream cheese mixture in the center.
- Use your fingers or a fork to seal the edges of the wrapper, ensuring no air bubbles are trapped inside.
- Repeat with the remaining wrappers and filling.
- Prepare a baking sheet with lightly oiled or parchment paper. Place the wontons on it.
- Brush each wonton lightly with beaten egg for sealing and a golden finish.
- Preheat the oven to 375°F (190°C).
- Bake for 15-20 minutes or until golden brown and bubbling. Optionally, add a small piece of butter on top for a richer flavor.
Nutritional Information: (Per serving, assuming 8 total servings)
Calories: Approx. 300 kcal, Fat: 18g, Carbs: 28g, Protein: 7g, Fiber: 2g
Dish Characteristics:
- Innovative fusion of American and Asian flavors.
- Blueberries add a unique fruity tang to the traditional cream cheese filling.
- Wontons are crispy on the outside and creamy on the inside.
User Comments:
- "Love the combination of blueberries and cream cheese!" - John Doe
- "These are so unique and delicious! A great way to introduce more fruits into our diet." - Jane Smith
- "The texture is perfect - crispy and soft at the same time." - Michael Johnson
Special Precautions and Tips:
- Make sure to use fresh or frozen blueberries, as dried ones may alter the texture of the filling.
- Do not overfill the wontons, as this may cause them to burst during baking.
- Brush the beaten egg lightly for sealing and ensure the edges are well-sealed to prevent leakage during baking.
