Crisp Wontons with Strawberries and Yogurt

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 YogurtEveryday 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.


9 Comments Add yours

  1. Christine says:

    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. 🙂

  2. 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!

  3. 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!

  4. thehungrymum says:

    Would never have thought of using wonton wrappers for a sweet dish – thanks for the inspiration 🙂

  5. pmerle00 says:

    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)…

  6. 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.

  7. Rose Taylor says:

    I’ve never tried this yet but it sure looks delicious! Will be making some this weekend. Thanks for sharing your recipe.

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