Cranberry Wontons

This whole idea came about on a lovely Sunday morning as my brother was getting ready to leave to go back to college...no better way to send him off than with a delicious fresh baked breakfast and of course a sulking barking dog that was miserable because he saw all the bags and thought he was being abandoned forever.

I love working with egg roll wrappers.  They are so versatile and easily take on the flavor of whatever you put in them while staying healthy if you bake them and not fry them.  Seeing as I have already tried pumpkin wontons, it was time to branch out and go for a different fruit inside my wonton...this time cranberries due to the fact that they were just sitting in my fridge and needed to be used up.  The joy of wontons and egg roll wrappers...you get so many of them and there are so many variations that you can do with them.  (I recommend buying the egg roll wrappers instead of the actual wonton wrappers.  You get just a few more for the same price, and all you have to do is cut them in 4 pieces.  And, if you want to have a full size egg roll, you still have that option.

Serves 2 for a meal, or makes about 12 wontons

Cranberry Wontons

1/2 C. Fresh Cranberries
1/2 C. Water
5 oz. Low Fat Cream Cheese
1 T. Cinnamon Sugar + extra to sprinkle in each
(Extra sugar is you like your cranberries sweeter)
1/4 t. Ginger
1/4 t. Vanilla
3 Egg Roll Wrappers cut into 4 pieces each
1 Egg to brush on top of each wonton.
Powdered Sugar to sprinkle on top of the finished wontons

Preheat oven to 350 degrees F.

In a small saucepan, heat water, cranberries, and 1 T. Cinnamon sugar until cranberries pop and all the liquid has evaporated.

In the meantime, mix low fat cream cheese, vanilla and ginger.  (Add the extra sugar if you want a sweeter and less tart filling).  Once the cranberries are done, add to the cream cheese mixture and stir until thoroughly blended.  

Place about 1 t. of Cranberry Cream Cheese mixture into the middle of each 1/4 of an egg roll wrapper.  

Rub a small strip of water on two consecutive sides of the wrapper, fold over and seal by pressing the edges together.  Place on a greased pan.  

Beat one egg to coat the top of each wonton to give the wonton a crispy finish.  

Brush the top of each wonton with the beaten once it is placed on the greased pan.

Bake for 10-15 minutes or until the edges turn golden brown.

Take the wontons out of the oven and sprinkle with powdered sugar.  Once they have slightly cooled, enjoy while they are still fresh.