Peaches and Cream Wonton Cups

I could spend hours on Tastespotting.com, I really could. I have a recipe that I got from Hungry Girl (love her, too!) called BLT Wonton Crunchies, and I just fell in love with these wonton wrappers. I get them at Walmart near the bagged salad stuff in the produce section. You basically just press them into a mini muffin tin, bake them until golden brown, let them cool, and fill them with yummy things. The BLT ones combine dijonaise, crumbled turkey bacon, chopped romaine, and chopped tomatoes, with some seasoning. They are EASY to make, take little to no time, and are GORGEOUS to look at. My dad thought we'd bought them, they were so pretty and professional-looking.

So, I decided to do a search on "wonton cups" on Tastespotting. And we got some awesome ideas! Like, dessert!! There was a recipe for little strawberry tartlet wonton cups. The recipe called for mascarpone cheese, which I couldn't find at Walmart. So I quickly grabbed some vanilla yogurt and some cream cheese to concoct my own creamy filling, and it worked BEAUTIFULLY. We made some before that had mixed berries on top, so I got some inspiration from the fresh peaches Andrew picked from the tree in our backyard. I will give you the base recipe I used for the cream part, and you can add more of certain ingredients as needed based on your tastes. Also, if you have a 12-count mini muffin tin, you'll need to cut this recipe in half.

Peaches and Cream Wonton Cups

Ingredients:

24 wonton wrappers
3-4 tablespoons melted butter
1 cup cream cheese, softened
1/2 cup vanilla yogurt
2 tablespoons honey
2 teaspoons orange juice
1-2 cups peaches, finely chopped
Brown sugar
White sugar
Cinnamon


You're going to preheat your oven to 325 degrees.

First thing you want to do is get your peaches seasoned and refrigerated. Mix equal parts cinnamon and white sugar, and coat the peaches well. When you cover this and let it sit awhile in the fridge, it will be syrupy and delicious, and look like this:

Once that's done and refrigerated, you can move on to the wonton wrappers. Lightly brush one side of the wonton wrapper with the melted butter, then press down into your muffin tin that's been sprayed with non-stick spray, butter side up.

Once they are all in there, spoon a small amount of brown sugar into each cup, pressing gently to make sure the sugar coats the bottom evenly, like a thin crust. Bake at 325 for 7-9 minutes, or until the cups are crisp and golden brown (the recipe says 7-9 minutes, my oven takes 10-12 most of the time). The sugar may look slightly burned, but don't worry. It also may be gooey-looking. This will form a brulee-type crust and it's DELICIOUS.

While the cups are baking, you can assemble the ingredients to make the cream filling:

Start off by mixing together the cream cheese, vanilla yogurt, honey, and orange juice. Add a big pinch of white sugar, and mix well with a whisk. Taste it to see what you think. If you think the bite from the yogurt is too strong, the best way to mellow it out is with some more honey, maybe more cream cheese if it's too runny (although you're looking for a slightly-firmer-than-yogurt consistency, so kinda "goopy"). Play with the mixture until it tastes the way you want it to. REMEMBER!!! You will have sweetness from the brown sugar crust and the cinnamon-sugar peaches on top, so you don't need to make this extra sweet. The yogurt aftertaste will mellow out once it all comes together, I promise. I think this mixture is perfect as is, with just a few extra squirts of honey from the Honey Bear.  =)

Refrigerate your mixture until ready to use.

When your crispy wonton cups are cooled (leave them in the muffin tin for now in case you make a mess when filling them), you can begin filling them. Start off filling them just a dollop of the cream mixture, and then if you have leftover at the end you can add more to each cup.

Now you can add your fruit! Try to drain excess juice off, so it will make the cups easier to eat.

Transfer the wontons to a serving platter, and enjoy! These two-bite cups are SO SWEET and delicious! Each layer of flavor is exquisite...

The brown sugar part is reminiscent of the topping to creme brulee, and the fresh peaches we used really added a punch of sweetness and tanginess that made this tiny dessert an instant favorite!

We also added chopped bananas to ours (we had some that needed to get used, so we figured why not?), and you could customize the topping any way you want to! The first time we made these, I bought a bag of no sugar added mixed berries that were frozen. I thawed them out, chopped them up, and threw them on top. It was just a few bucks for the big bag, and we had leftovers.

Definitely try this recipe out! If you can find it, it is supposed to have 1 1/2 cup of mascarpone cheese instead of the cream cheese and vanilla yogurt, so give that a shot and let me know how you like it!