Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

Baked Pineapple Cream Cheese Wontons Recipe

  • 36 wonton wrappers
  • coconut oil or olive oil for brushing wontons

Wonton Filling

  • 8 oz. cream cheese, softened
  • 2 green onions, chopped
  • 1/4 cup sweetened coconut flakes, roughly chopped
  • 1/4 teaspoon powdered ginger
  • 1 teaspoon Sriracha/Asian hot chili sauce
  • crushed pineapple from 8 oz. crushed pineapple can (reserve juice for sweet and sour sauce)

Easy Pineapple Sweet and Sour Sauce

  • 1/4 cup kethup
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 2 garlic cloves, minced
  • Pineapple juice form 8 oz pineapple can
  • 1 tablespoon cornstarch
  • sriracha to taste (optional)
  1. Preheat oven to 400 degrees.
  2. Add 1/2 cup water to a small bowl.
  3. In a large bowl, whisk together wonton filling ingredients until well combined. Place a heaping 1 teaspoon wonton filling in the center of each wonton wrapper. Wet your finger and brush along the edges of the wonton wrapper, then fold into a triangle, pressing edges together to seal well. Repeat for the rest of the wontons.
  4. Place finished wontons on a baking rack ontop of a baking sheet and lightly brush both sides of each wonton with olive oil or coconut oil. Bake for 8-12 minutes or until corners are browned and crispy.
  5. To make the Pineapple Sweet and Sour Sauce, whisk together ketchup, vinegar, sugar and garlic in a medium saucepan. Pour pineapple juice into 1/2 cup measuring cup then add water to equal full ½ cup. Whisk in cornstarch to the pineapple juice/water then add to saucepan and stir until well combined. Bring ingredients to a boil and simmer until thick – 1-2 minutes. Taste and add additional vinegar for more tang/sour or sugar for sweetness according to your preference. You can also add sriracha for a little heat.
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