It probably goes without saying that I do most of the cooking in our house. Even before I had a blog, and before I was on pinterest, I would spend hours and hours surfing recipes and categorizing them into folders on my computer. But there are a few things that Patrick makes, and he makes them well, really well. Pasta (he lived in Italy for 2 years serving a mission), pasta, and pasta, steak, pigs in a blanket, and cream cheese wontons. Patrick would always bring his famous wontons to New Year’s Eve parties or any other get togethers and they would fly off the plate!
Aside from Patrick’s wontons, I used to devour them at my local Pick Up Stix whenever I had the chance. I could never get enough of the crispy wonton outside giving way to warm, oozing, melted cream cheese inside. So good!
I wanted to mix up the traditional wonton and create pockets of crispy, creamy tropical paradise, so I added crushed pineapple, coconut, ginger, green onions and sriracha to the cream cheese and made my own easy pineapple sweet and sour sauce. Does that sound like paradise to you?! Also, instead of frying the wontons (which you can totally do if you prefer), I decided to bake them instead. After biting into a baked wonton, Patrick questioned, “These are baked?! You can’t even tell the difference!”
If you have never made wontons before, you are in for a treat! I was intimidated at first because Patrick was the one who always made them, but they turned out to be so easy!
Remove from the oven and you have crispy on the outside, pineapple, coconut creamy inside wontons!
Dip your wontons in the easy Pineapple Sweet and Sour Sauce…
And then dip and bite and dip and bite some more because these triangles are baked!
Then close your eyes and relax into crispy creamy paradise.
- 36 wonton wrappers
- coconut oil or olive oil for brushing wontons
- 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)
- Preheat oven to 400 degrees.
- Add 1/2 cup water to a small bowl.
- 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.
- 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.
- 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.
Carlsbad Cravings Original
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