A visit back in time to July of last year for a simple and elegant dessert.
Saturday night we were invited by our friend Jim to enjoy an evening of classical music provided by the world-renowned Cleveland Orchestra at the beautiful Blossom Music Center. Unlike every other concert at Blossom, for the Orchestra you are welcome to bring in a picnic dinner and even your own bottles of wine. Earlier in the week, Jim mentioned the direction he was taking for the picnic menu had a bit of Greek lean. Opa! And since I was providing the dessert, perhaps I could also go a little Greek.
The first thing that came to mind was Baklava. But seeing as how the temps have been in the 90′s and a bit on the humid side, I decided to look for a dessert that might be a tad less sticky and a bit more refreshing. Going through my back issues of Everyday Food magazine I came upon the recipe for Crisp Wontons with Strawberries and Yogurt. Now you may ask yourself, Greek cuisine and wontons? Yes, I know. A bit unorthodox. But the yogurt used in the recipe is Greek. There’s a drizzle of honey. And the crispy, sweet, almond covered wontons sort of have a Mediterranean pastry feel. Ok, I admit, it’s a stretch. But the final product was amazing.
The crisp and sweetened wontons can be made ahead, and then everything was quickly assembled at the picnic.
Crisp Wontons with Strawberries and Yogurt – Everyday Food, May 2010
- 12 wonton wrappers
- 1 tablespoon unsalted butter, melted
- 3 tablespoons sugar
- 1/4 cup whole natural almonds, finely chopped
- 1 cup plain 2% Greek yogurt
- 2 tablespoons honey (we prefer Kilker North Honey)
- 1 1/4 cups fresh strawberries, hulled and sliced
Preheat oven to 400 degrees. Place wonton wrappers on a parchment-lined rimmed baking sheet and brush with melted butter. Sprinkle with sugar and almonds. Bake until golden brown and crisp, 5 to 7 minutes. Transfer wontons to a wire rack and let cool.
Dividing evenly, top 6 wontons with yogurt, a drizzle of honey and strawberries, then sandwich with the remaining wontons. Serve immediately.
MADE BY MIKE TREATS 
Ooh, I really like this baked wonton wrapper idea — looks about 1000 times easier than making mille feuille, yet just as crispy!
Also, have you heard of loukoumades? There was a Greek festival around where I live the other day, and I tried them for the first them — yeasted honey puffs of deep fried dough rolled in cinnamon and sesame seeds! You should check them out if you like Greek food. 🙂
I love this idea. I have LOADS of wonton wrappers in the freezer. Once defrosted I couldn’t possibly make that many wontons, so this is a great idea to save on waste, thank you!
I love the way these turn out! I can imagine the combination of textures would make for a fabulous dessert. And to get to enjoy them while listening to beautiful music outdoors, I’m totally jealous!
Looks great.
Would never have thought of using wonton wrappers for a sweet dish – thanks for the inspiration 🙂
This looks so simple, but so divine. It will be on the dessert menu soon! I would say tonight or tomorrow, but I’m not sure how well it would go with Spaghetti & Meatballs (tonight) or Corned Beef & Cabbage (tomorrow)…
After gorging myself on chocolate cookies yesterday, this looks particularly lovely. I like that it’s light and fresh and (as far as desserts go) rather healthful. Oh, whoops, I started drooling a bit.
I’ve never tried this yet but it sure looks delicious! Will be making some this weekend. Thanks for sharing your recipe.