Eggroll Dessert Fruit Cup

December 5, 2011

The week before Thanksgiving Steven's mom asked me to make some dessert to bring to the meal. I was so excited because I love baking, as you might have guessed from my recipes, and was pumped for the opportunity.

Steven's sister Michelle really wanted to try the mini-pumpkin cheesecakes I made a while ago so I made 2 dozen of those, but I wanted to try something new too. After looking online for a while I decided I wanted to make something with wonton wrappers.

I wasn't aware of the seemingly endless number of desserts and entrees you can make with these, besides wontons obviously, but I am happy I know now. I found a few potential desserts I was interested in and finally chose a fruit cup recipe from a blog called Chocolate and Toast.

eggroll wrapper fruitcup

When I went shopping for my ingredients I was a little upset when the store was out of wonton wrappers... I was not off to a good start. I did some Googling on my phone-thank Goodness for smart phones-and found out I could substitute eggroll wrappers (I used Nasoya brand).

eggroll wrappers

After grabbing a packet of those and my other ingredients I headed home. The recipe I was working from said these are best served the day of, so I waited until Thanksgiving morning to bake them...

Start by preheating the oven to 350. Then spray some PAM, or rub olive oil, on a muffin sheet. Open the eggroll or wonton wrapper packet and gently push one wrapper into each muffin spot. They will start to form cups.



Brush some olive oil on to each cup and sprinkle sugar over everything. Place the cups into the oven for 7 minutes or until the edges start to brown.

eggroll cups

after baking for 7 miuntes

While those bake, mix up the filling. In a mixer, use the whisk attachment to combine 8 ounces of cream cheese, 1/3 cup sugar, 1/3 cup buttermilk, and 1/8 teaspoon vanilla bean paste or extract. Mix on medium until it becomes a thick yogurt-like consistency.



fruit cup filling


Once the cups come out of the oven, use a spoon or ice-cream scoop to add the cream cheese mixture to each cup (fill halfway). Cover everything with aluminum foil, then bake for another 10 minutes until the filling is boiling.

ready to go back in the oven

after baking for a second time

Let the cups cool in the pan for a few minutes, then move to a cooling rack. Next, top with sliced berries of your choice. You can also sprinkle some powdered sugar on these prior to serving. There is no need to refrigerate! Serve these room temperature the same day you bake them. They don't keep very well overnight... I know, I tried to save the leftovers. :)


powdered sugar

eggroll fruit cups

Download the recipe here.

These eggroll fruit cups were a hit with everyone and I will be making them again. I think I am also going to try more eggroll/wonton desserts soon!


2 comments:

  1. Yum those look good! I've used Nasoya's wonton wraps before for cream cheese filled appetizers and I loved them. I need to try them as a dessert though, sounds very good.

    ReplyDelete
  2. Stacy - have you tried frying them before or just baking?

    ReplyDelete

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