Cherry Dessert Wontons

Three ingredients, 20 minutes, and you’ve got a plate of crispy, golden dessert wontons oozing with cherry pie filling. These are like little fried cherry pies wrapped in shatteringly thin wonton skins instead of pastry dough.

The wonton wrapper is what makes these work so well. It fries up paper-thin and crispy in about two minutes, giving you a crackly shell around the warm, gooey cherry filling. Each wrapper gets just two cherries and a spoonful of sauce, which is enough to taste fruity without making the wonton soggy.

The folding technique creates a pretty, layered triangle shape. Moistening the edges before sealing is a must; dry edges pop open in the fryer and the filling leaks into the oil. A dusting of powdered sugar or cinnamon sugar while they’re still warm is the finishing touch.

Pro Tips

• Don’t overfill the wontons; too much filling makes them impossible to seal and they burst open in the oil
• Seal the edges tightly by pressing firmly with your fingers; even a small gap lets oil in
• Fry in batches of 8-10 so the oil temperature stays at 375°F (190°C); overcrowding drops the heat and makes them greasy
• These can be kept warm in a low oven or reheated in a hot oven without losing their crunch

Variations

• Use apple, blueberry, or peach pie filling for different fruit flavors
• Drizzle with chocolate sauce or caramel instead of powdered sugar
• Serve with a scoop of vanilla ice cream for a fried wonton sundae