Birthday Cheesecake Wontons Recipe

Ingredients

• 2 quarts vegetable oil, for frying
• 12 ounces cream cheese
• 3/4 cup granulated sugar
• 3 tablespoons all-purpose flour
• 2 tablespoons sour cream
• 1 teaspoon vanilla extract
• 1/2 cup rainbow nonpareils
• 36 square wonton wrappers
• 1 large egg, whisked
• 1/2 cup dried strawberries
• 1 cup powdered sugar

Instructions

1. Fill a large pot halfway with vegetable oil and heat to 365 degrees F. Line a plate with paper towels and set it aside for draining the wontons later.
2. In a mixing bowl, beat together 12 ounces of cream cheese and 3/4 cup of granulated sugar until smooth. Add in 3 tablespoons of all-purpose flour, 2 tablespoons of sour cream, and 1 teaspoon of vanilla extract, stirring until everything is well combined. Refrigerate the mixture for at least 1 hour, or even overnight if you have the patience. Before using, gently fold in 1/2 cup of rainbow nonpareils.
3. To shape the wontons, take one square wonton wrapper and place about 1 to 2 teaspoons of the chilled cheesecake mixture in the center. Brush the edges of the wrapper with the whisked egg, then bring up the four corners to pinch and seal them tightly. Repeat until all the filling has been used.
4. Once the oil has reached the right temperature, carefully add a few of the wontons to the hot oil at a time. Fry them until they are golden brown, which should take about 3 to 5 minutes. Use a slotted spoon to transfer the cooked wontons to the prepared paper towel-lined plate to drain any excess oil before continuing to fry the rest.
5. In a food processor, combine 1 cup of powdered sugar and 1/2 cup of dried strawberries. Pulse until well mixed and the strawberries are blended into the powdered sugar, creating a lovely pink dust.
6. Before serving, dust the tops of the wontons with the strawberry powdered sugar for a delightful finishing touch.