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.