Raspberry Chocolate Wonton Bundles

Published May 21, 2014

Raspberry Chocolate Bundles

Still playing around with wontons and since I have some fresh raspberries I decided to use them together. I added chocolate, too. Once I filled all the bundles I baked them until golden brown, cooled them a little, and dusted with powdered sugar. These would be a cute dessert to make when fresh berries are available. I could see using blackberries or blueberries, too. They were quick to assemble, too.

Here is what I did.

I started by washing the raspberries and then putting them in a small bowl with some sugar. I rolled the raspberries around to coat them. I put a combination of chocolate chips- I had mini ones- and 3 raspberries in the center of each won ton wrapper. I’d say about a teaspoon of chips.

Place chocolate chips and 3 raspberries in the center of each wonton wrapper

I used water to moisten the edges of the wrapper and brought 2 points together to form and triangle. Then I brought the other 2 points up to create a cute little bundle. I pressed all the edges together to minimize leaks. I put the little bundles on a baking sheet- lined with a silicone baking mat and sprayed them with some non-stick spray. I could have brushed them with oil instead or even used nothing. I baked them in a 400 degree oven for 10 minutes. They were crispy and golden brown. They could have even cooked a minute or two longer. I placed them on a tray to cool and dusted them with powdered sugar. They came out quite nice.

I wasn’t sure how much moisture the raspberries would create when they got hot. I tried to leave them intact and not crush or bruise them as I placed them in the wrappers. The wrappers I used already had a cornstarch coating on them. I assumed the cornstarch would thicken any juices the raspberries made and that seemed to be the case. While some juices bubbled out of some of the wrappers it was no worse than berries bubbling out of a pie. The next day I tested a couple and they were still pretty crisp.