Sometimes dessert only requires a few bites to be completely satisfied. This is one of those sweets where a little goes a long way.
Honestly Biscoff is just a favorite right now. If you have never tried it you really need to get yourself to the store and purchase a jar, it’s right next to the peanut butter. You won’t be disappointed. I may or may not be known to sometimes have a jar in my purse…for those weaker moments. I’m sure you understand.
I am going to make this post short and sweet. I’ve got a plane to catch this morning as I am heading home from Memphis…it’s been a whirlwind of an amazing trip. If you’ve been following on Instagram, then you already know all about it!
I do want to tell you about my new Strawberry Huller from OXO. Look at how beautifully it removes the core of the strawberry. When I do the same job with a pairing knife I end up pulling out so much of the berry, essentially wasting so much of it. This removes the exact amount necessary and it’s so easy to use. I hope you give it a try.
Filling the wontons are easy but you must seal them tightly so they don’t explode during the frying process. I learned that the hard way.
Fried Biscoff Wontons with Strawberry Dipping Sauce
For the Dipping Sauce:
- 1 Tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 cup chopped strawberries
- 1/4 cup sugar
- 1 Tablespoon water
- 1/8 teaspoon salt
For the wontons:
- 24 square wonton wrappers (smaller size)
- 1 (14 oz) jar Biscoff spread, chilled
- In a small bowl combine lemon juice and cornstarch and set aside. In a small saucepan over medium-low heat, add strawberries (smash them a little with a potato masher), sugar, water and salt. Bring to a boil and add cornstarch-lemon mixture. Simmer for one minute or until sauce is slightly thickened and set aside.
- For the wontons, set a small bowl of water to the side with a pastry brush. Place the wrappers on a large cutting board orienting them in a diamond shape instead of a square. Place a heaping teaspoon of the chilled Biscoff in the lower half of each wrapper. Brush the edges of each wrapper with a little wrapper. Fold the top half down to meet the bottom of each wrapper and form a triangle. Make sure to completely seal the edges. Place the wontons in the freezer for 30 minutes before frying.
- Heat oil to 350 degrees F in a heavy saucepan over medium heat. Fry each wonton util golden brown, turning to brown each side. Scoop them out with a slotted spoon onto a paper-towel lined plate and continue to fry the rest (fry about 5 at a time). Serve warm with the strawberry sauce.
You will love these amazing little bites of heaven!
Disclosure: OXO provided me with the strawberry huller in this post as part of their summer fruit tools campaign. While all opinions are my own please support this wonderful company for all the posts they make possible with their blogger outreach programs.