<Deep Fried Wonton Cookies
Chinese wonton skins are instant pastry. These cookies are crisp and brown, with a moist coconut and fruit filling.
1 ½ cup chopped prunes
1 cup chopped dried apricots
1 ½ cup packed brown sugar
1 ½ cup flaked coconut
1 cup chopped almonds
24 wonton skins
Vegetable oil
Mix prunes, apricots, brown sugar, coconut, and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle; press edges firmly to seal. Cover to prevent drying.
Heat oil (1 to 1 ½ inches) to 360˚. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side; drain. Cool thoroughly and store in airtight container. Serve with ice cream or sherbet if desired.
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