I debated with myself weather to post a Valentine’s Day-sy recipe. Every blog I look at has had red velvet this and bright pink that. While 99% of those recipes seemed amazing, I’m not really a red velvet, pink, or overly romantic kind of person. I am, however, a dessert person, so I decided any excuse to post a tasty dessert is a good one, so I’ll call this a Valentine’s themed dessert.
My next debate was over what to call these tasty little bundles. Dessert wontons? Fruity dumplings? Cheesecake rangoons? I’m pretty useless with the nuances between various fried Asian goodies, so I figured I’d just the pick one I think sounds the most fun and let someone tell me if I’m using it wrong.
I tried several different techniques for folding– the one written on the package turned out the best. Hopefully your wonton wrappers come with instructions, too! Based on the size of your wrapper and the way you decide to fold, you’ll need to play around with the amount of filling you add.
Add raspberries, lemon juice, and sugar to a small sauce pan over medium heat. Stir and mash berries lightly. Bring to boil while continuing– raspberries should begin to break apart and become a sauce.
Microwave cream cheese for approximately 30 seconds until soft. Add powdered sugar and vanilla. Mix until well combined.
Boil raspberry sauce until all berries have been reduced to liquid and sauce begins to thicken. If you get impatient, add cornstarch to a splash of cold water and stir into raspberries. Heat an additional minute or two and set aside to thicken and cool.
Add a dollop of cream cheese and raspberries to the center of each wonton wrapper. Wet edges with water and fold using desired method. May need more or fewer wrappers.
Place rangoons on baking sheet. Spritz tops with nonstick spray to encourage browning and sprinkle a small amount of sugar on each.
Bake for 8-10 minutes until slightly browned and crispy. If your rangoons are overstuffed, some may start losing filling before being done.
[…] so much, I made two recipes in one. I originally made these as dessert wontons (rangoons?) like one of my very first recipes but because I’ve never been able to find vegan wonton wrappers, I wanted to figure out a vegan […]
[…] thing, but there is something just so comforting about apple pie. I took some inspiration from my cheesecake rangoons, which are my most popular recipe to date, and rolled a slimmed up apple pie filling into egg roll […]
Kelly Mar 11, 2013
Sorry this is a month late! I just saw the comment, not sure how that happened. I haven’t had a problem getting the edges to stick– just don’t be afraid to really wet the edges and press hard. I haven’t ever found a vegan wrapper though, so that might be the difference.
I love the “hidden” vibrant red from your cheesecake rangoons. 🙂 Yes, I ‘ve seen enough red, pink and whatever out there for V-day! hahaha…good to see some thing different from here. 😉 Happy V-day!
These look so fun and delicious! I bet I could make them vegan too. Yum! 🙂
Kelly Feb 13, 2013
You could easily sub in tofutti cream cheese, but I’m not sure about the wonton wrappers– let me know if you find vegan ones (or a good alternative)! I haven’t seen any at stores near me, but I’d love to have access to them in the future
[…] I made homemade cheesecake rangoons back in February, I wish I knew about the new Chocolate Raspberry and Sweet Vanilla Cheese dessert […]
[…] so much, I made two recipes in one. I originally made these as dessert wontons (rangoons?) like one of my very first recipes but because I’ve never been able to find vegan wonton wrappers, I wanted to figure out a vegan […]
[…] thing, but there is something just so comforting about apple pie. I took some inspiration from my cheesecake rangoons, which are my most popular recipe to date, and rolled a slimmed up apple pie filling into egg roll […]
Sorry this is a month late! I just saw the comment, not sure how that happened. I haven’t had a problem getting the edges to stick– just don’t be afraid to really wet the edges and press hard. I haven’t ever found a vegan wrapper though, so that might be the difference.
What a creative idea!! They look so good. 🙂
Ha! You’re so right. I’m definitely ready to see a different color palette– post Valentine’s Day, everything starts to turn green!
I love the “hidden” vibrant red from your cheesecake rangoons. 🙂 Yes, I ‘ve seen enough red, pink and whatever out there for V-day! hahaha…good to see some thing different from here. 😉 Happy V-day!
Seriously, how cute are these?? They definitely make the perfect Valentine’s Day treat, too!!
Wonton wrappers are a chefs best friend you can do so many things with them. I’ll be trying out the vegan version of these!
Did you have any problem getting the edges to stick? Sometimes I have a hard time with that.
Well, I would call these bundles of joy. They look and sound delicious!! Much better than the savory rangoons, I’ll tell you that much!
Thanks! Bundles of joy is an adorable name 🙂
These are such a great idea! I am cheesecake obsessed, and would devour the whole batch of these!
Between two of us, we did. Not my proudest moment!
i’m glad you settled on cheesecake. 🙂 These look SO so good! I love raspberries and cheesecake together!
These look so fun and delicious! I bet I could make them vegan too. Yum! 🙂
You could easily sub in tofutti cream cheese, but I’m not sure about the wonton wrappers– let me know if you find vegan ones (or a good alternative)! I haven’t seen any at stores near me, but I’d love to have access to them in the future
I haven’t really done the Valentine’s Day thing on my blog either. These look so amazing though, glad you shared!
Let me know if you try them out, they’re so tasty! I was just creeping and saw you’re from Michigan too! Fancy.