This was a happy surprise on Sunday morning.
You know about my love of wontons. Or maybe you don’t. Maybe you’ll click on the link to see if I wrote an entire essay about wonton wrappers.
I had these babies leftover from making holiday apps, and decided to get create with my breakfast. Kinda like crab rangoon, except with jam instead of crab.
Orange marmalade & grape preserves, to be exact.
A teaspoon each of jam & cream cheese. Use water to seal them up. Then cook on a skillet.
I choose the healthiest method, using cooking spray, but it would be just as good (probably better?) if you fried them in a few tablespoons of oil.
When the edges start to turn upwards, flip them over until the center part is golden brown.
Sometimes the filling leaks out. Tell the Type A voice in your head that it’ll taste the same.
A dusting of powdered sugar, and that’s it. You know you’ve hit a winner when your husband–who never wants sweet stuff for breakfast–gobbles them up. Mmmhmmm.
Jam & Cream Stuffed Breakfast Ravioli
Makes four ravioli
4 wonton wrappers (found in produce section of grocery store)
4 teaspoons cream cheese, divided
2 teaspoons orange marmalade, divided
2 teaspoons grape or strawberry preserves, divided
cooking spray or a few Tablespoons of frying oil
powdered sugar for dusting
Lay wonton wrappers flat, add 1 teaspoon cream cheese and 1 teaspoon jam to each. Dab water on a corner of the wrapper, fold to make a triangle, and press to seal shut.
Spray 8″ non-stick skillet with cooking spray. Cook ravioli’s on low-medium until edges start to curl up, then flip ravioli’s and continue cooking until center section is golden brown. Remove from skillet and dust with powered sugar.
Linking up to Savvy Southern Style