Baked Pear & Ricotta Wonton Hand Pies with Rosemary and Chocolate 巧克力梨子奶油起司香酥派

Whenever I make Chinese wontons, I almost always have some extra wonton wrappers left. Of course, the simplest thing is to wrap them and store them in the freezer until the next use, but why not use them to make something completely different? Since pears abundant this time of the year, I thought they would make a perfect filling for the season. With the rosemary, it adds a fragrant woody aroma to make this dessert even more special, not to mention that it goes perfectly well with chocolate, too! There's no sugar, just a little maple syrup, and since it's not fried, you can pop as many as you wish without worrying about your health or feeling guilty. Next time you have some leftover wonton wrappers, turn them into this simple, yet sophisticated dessert!


Baked Pear & Ricotta Wonton Hand Pies with Rosemary and Chocolate (4 servings)

2        large pears, cut into 1/4" (0.6 cm) small dices *Make sure you use ones that aren't too ripe.

1/4 t    coconut oil or
canola oil
1 t       rosemary, chopped

1 1/2 T maple syrup or honey

1/4 C    ricotta cheese *Cream cheese would work well, too!

16        wonton wrappers

1 T       water

canola oil cooking spray

1/3 C    dark chocolate chips

confectioner's sugar (optional for decoration)

*T = tbsp, t = tsp, C = cup

1. Heat the oil in a small skillet over medium heat. Add the pears and cook for 2 minutes.

2. Add rosemary and maple syrup and cook for another 10 minutes or until the liquid is almost evaporated. Set aside and let cool.

3. When the pear mixture is cooled, preheat the oven to 350 F/175 C.

4. Lay the wonton wrappers on a clean surface. Spoon about 3/4 t of ricotta cheese in the center of each wrapper, then top with about 1 1/2 t of pear mixture.

5. Wet all the edges with water, then fold the bottom corner to the top corner to form a triangle shape. Press all the edges together to seal.

6. Line a baking sheet with a piece of parchment paper. Lightly spray with some cooking spray, then transfer the wontons onto the baking sheet. Lightly spray the top of wontons with some more cooking spray.

7. Bake in the preheated oven for 10-12 minutes until lightly golden and crisped.

8. While the wontons are baking, melt the chocolate over a double boiler for about 5 minutes.

9. Drizzle the melted chocolate and dust some confectioner's sugar (if using) over all the wontons and serve!

                                                                                               - Yvonne



巧克力梨子奶油起司香酥派 (16 個)

梨子                 2 個…切成0.6 cm小塊

椰子油或奶油      1/4 小匙

迷迭香              1 小匙…稍微切碎 (可省略)

楓糖漿或蜂蜜      1 1/2 大匙

奶油起司(cream cheese) 約1/4 杯 *我其實是使用瑞寇達起司(ricotta)

餛飩皮              16 張

水                    1 大匙


70%可可黑巧克力 1/3 杯

糖粉 少許 (可省略)

1. 在ㄧ個小型的平底鍋裡將椰子油加熱,放入梨子煮2分鐘。

2. 加入迷迭香與楓糖漿煮約10分鐘或至大部分的水份蒸發,放置ㄧ旁待涼。

3. 等梨子餡料涼了之後,將烤箱加熱至350 F/175 C。

4. 將餛飩皮放在乾淨的桌面上,在皮的中央放上約3/4小匙的奶油乳酪,然後再放上1 1/2小匙的梨子餡料。

5. 將餛飩皮的四邊抹上一些水,然後對摺成一個三角型,將兩邊按緊。

6. 在烤盤上放一張烤盤紙,噴上一點油,再放上包好的餅,最後在餅上面也噴一些油。

7. 放入烤箱中烤約10-12分鐘至脆與稍微金黃。

8. 在烤餅這之間,將巧克力隔水加熱至融化。

9. 在烤餅上淋上融化的巧克力、撒上些糖粉裝飾即可食用。 

                                                                                              - Yvonne 


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