This recipe came to be as a result of me having just a few leftover wonton skins from these two recipes: Chinese fried wontons and carrot and coconut pockets from earlier this week. I’ve seen Nutella wonton-like recipes all over the blogosphere, the most recent being on Lynna’s beautiful blog, Hearts in my oven. I threw in a few other leftover ingredients and boom! Magic.
These measurements are not exact and they don’t have to be.
About 10 store-bought wonton skins
2 heaping tbsp Nutella
1 generous handful of sweetened coconut flakes
About 1/2 c chopped peanuts
Procedure: Combine Nutella, coconut and peanuts in a bowl. Pour about one inch of oil into frying pan and place over medium heat. While it heats up, start to form the pockets. Working with one skin at a time, lay it flat and place about 1 tbsp of filling in the center. Brush the side that is furthest from you with egg, as well as the top two thirds of the right and left sides. Roll/fold, starting from the bottom, to form pocket. Press down to seal the sides and seal the back. Repeat with remaining skins. Place 6-8 pockets into oil at once and fry about 2 min per side. Drain on paper towels. Serve warm. Dust with powdered sugar, if desired.
Because of the other ingredients, the Nutella doesn’t get all runny after the hot oil, which is what I expected. The filling ends up being chewy and the peanuts get even crunchier after frying.
I meant it when I said magic, you know. If you are going to cook any one recipe from my blog, let it be this one!