Baklava Bites

Who says desserts can’t be fried? If we’re being honest, this is a little Greek/Asian fusion that’s so delicious and addictive. It got rave reviews from Jeff and Abby , who came over to help film the Greek Feast Episode a few weeks ago. I wanted to combine the flavors of baklava (honey, nuts, flakiness) but without dealing with phyllo dough. Plus, anything you dip is automatically way more fun!

You will need:

  • For the filling:
  • 1 package of cream cheese, softened
  • 1/2 cup chopped walnuts, pistachios, or almonds
  • 2-3 TBS honey
  • 1 tsp vanilla extract
  • A pinch salt
  • 1/2 tsp cardamom
  • 1/2 tsp cinnamon
  • 25-30 wonton wrappers
  • 1 tbs cornstarch
  • 1/2 cup water
  • Canola oil for frying (recommended)
  • 1 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp cardamom, combined

Combine the cream cheese, nuts, and honey together in a medium bowl and mix together until smooth. It will take a little bit of elbow power for the cream cheese to break apart, but just be patient! Then add in the salt, cardamom, and cinnamon. Set aside.

Grab the wonton wrappers and stir the cornstarch and water together in a small bowl to make a thin glue.

Lay a wonton down so it makes a diamond shape.

Spoon 1-1/2 tsp of the cream cheese mixture into the upper middle (ha!) of the wonton. Using your fingers, paint a little border around the wonton using the cornstarch mixture. Now, fold the bottom corner up to the top and press the edges all together. It will look like a triangle! If you wanted to, you could just fry these up in a triangle shape, it’s all good! I took the extra step and coated the two bottom corners with a little more cornstarch water and folded them in to the center to make cute little envelopes. Voila!

Heat the oil in a heavy pot or deep pan. When it’s hot enough it should shimmer. I check it by dropping a drop of water in, and when that sizzles you know it’s hot enough. Confession: I do not own a candy thermometer! Gasp!

Fry the little pillows of goodness up and let dry on paper towels. Toss them in the sugar/cinnamon mixture when they’re cool enough to handle. Serve them up! Dunk them in strawberry dipping sauce and call it a great day!

The Rainbow team sampling the yumminess!


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