Ingredients
- 8 oz (225 g) cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, finely diced
- 20–24 wonton wrappers
- 1 egg (for egg wash)
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
- Optional: Strawberry sauce or chocolate sauce for dipping
Instructions
- Make the filling:
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the finely diced strawberries. - Assemble the wontons:
Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the cheesecake filling into the center. Brush the edges of the wrapper with a bit of beaten egg. Fold the wrapper into a triangle (or a small purse shape) and press the edges to seal tightly, removing any air. Repeat with remaining wrappers and filling. - Heat the oil:
Pour vegetable oil into a deep pot or skillet to about 2–3 inches deep. Heat the oil to 350°F (175°C). - Fry the wonton bites:
Working in batches, carefully add the stuffed wontons to the hot oil. Fry for about 2–3 minutes, turning occasionally, until they’re golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate. - Serve:
Dust the warm wonton bites with powdered sugar. Serve immediately with strawberry or chocolate sauce for dipping, if desired.
✨ Tip:
These taste best freshly fried while warm and crispy! Enjoy your sweet treat. 🍓🧁✨
If you’d like, I can help you write a short intro or serving suggestions too!