Best Berry Napoleons With Sugared Wonton Wrappers Recipes

WONTON NAPOLEONS

Steps:

• Pour enough oil into small saucepan to come 1/4 inch up sides of pan. Heat oil over medium-low heat. Using tongs and working with 1 wonton at a time, submerge wontons into hot oil, frying until golden brown, about 15 seconds for first side and 10 seconds for second side. Transfer fried wontons to paper towels to drain (wontons will continue to color slightly as they cool). Sprinkle fried wontons with cinnamon. Cool completely.
• To Assemble:
• Place 4 fried wontons on work surface. Spread 1 tablespoon of whipped topping over each. Arrange 1 sliced strawberry and 2 to 3 raspberries over whipped topping on each wonton. Spoon 1 tablespoon of whipped topping over berries on each wonton. Top with another fried wonton. Repeat layering 2 more times. Spoon dollops of remaining whipped topping atop each cake stack. Garnish napoleons with remaining strawberries and raspberries, and mint sprigs (optional). Serve immediately.

MANDARIN NAPOLEONS WITH SUGARED WONTON WRAPPERS

Steps:

• Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Arrange the wonton wrappers on the sheet and spray them with cooking spray. Sprinkle them evenly with the granulated sugar, and then bake until golden brown, about 5 minutes.
• Remove from the oven and arrange 4 of the wontons on a serving platter or individual dessert dishes. Top each one with 2 tablespoons of the whipped topping and then one-eighth of the mandarin sections. Top each with a second wonton wrapper. Repeat the layers (whipped topping, mandarin oranges, wonton wrapper). Sift the confectioners' sugar over the top layer and serve.

CHOCOLATE-BERRY NAPOLEONS

Steps:

• Roll out 1 puff pastry sheet into a 10-inch square; cut into 2 1/2-by-5-inch rectangles (8 total). Sandwich between 2 unlined rimmed baking sheets and bake at 400 degrees F until golden, 30 minutes. Brush with melted butter and sprinkle with granulated sugar. Cool. Cook 1/3 cup milk, 2 tablespoons sugar and 1 tablespoon cornstarch in a small skillet over medium heat, whisking, until thick. Stir in 2 ounces chopped semisweet chocolate; cool. Fold in 1 1/2 cups whipped cream. To assemble, layer 2 pastry rectangles with the chocolate cream and raspberries. Dust with confectioners' sugar.

BERRY NAPOLEONS

Steps:

• Preheat oven to 375°F. Roll out pastry on lightly floured surface to 12-inch square. Cut out two 4x5-inch rectangles and transfer to ungreased cookie sheet (reserve remaining pastry for another use). Brush pastries with glaze. Mix sugar and 1/4 teaspoon cardamom and sprinkle over pastries. Bake until puffed and brown, about 20 minutes. Transfer to rack and cool.
• Drain syrup from raspberries into heavy small saucepan. Boil until thickened slightly, about 4 minutes. Combine raspberries and sliced strawberries in small bowl. Add reduced syrup and remaining 1/4 teaspoon cardamom. (Berry mixture can be prepared 2 hours ahead. Cover and refrigerate.)
• Split each pastry into 2 layers. Place bottoms on plates. Layer with frozen yogurt, some of berry mixture, then pastry tops. Spoon a few berries atop each pastry and serve.

HONEY BAKED WONTON NAPOLEONS

Steps:

• Preheat oven at 400°F.
• Line 2 baking sheets with aluminum foil.
• Microwave honey for about 25 seconds to liquefy.
• Brush one side of wonton with honey and place on baking sheet, honey side up.
• Bake until brown for about 7 minutes then transfer to a cooling rack.
• Filling: Beat cream cheese, honey, and vanilla until smooth.
• Place 1 wonton on a plate, spread with 1 tablespoon of the filling.
• Place sliced berries on top of filling.
• Place another wonton wrapper on top and spread with another tablespoon of filling.
• Next, add blueberries on top of filling.
• Put a third wonton wrapper on top of berries and garnish with strawberries and blueberries.