Churro Wonton Cups

Medically reviewed by Christiana George Updated Date: December 18, 2022

Most people go south for spring break, but we went north. It was nice to spend Easter with our family and see our friends, however, I could have done without the cold rainy weather. We had a few warm, sunny days when we got back home, and it felt so good. Then the weather took a turn and we are back to cold, rainy weather down here too. Yuck! I needed a little pick-me-up to get me through this dreary week, so I made these cute, little Churro Wonton Cups. They are kind of like the Churro Puff Pastry I made two years ago, but crunchier. There are just never enough churro recipes in this world. These are great for any Cinco de Mayo parties you may have coming up or just as a sweet pick-me-up to brighten your day.

As you can see, there are not too many ingredients and most all can be found at the grocery store. I bought the dulce de leche at World Market. I like this brand because it is very thick, great for fillings.

Just spread a little melted butter onto one side of the wonton wrapper. On my first attempt at making these, I brushed the butter on with a silicon brush, but that made the wrappers too buttery. So the next attempt, I just used my finger and spread just enough butter for the cinnamon sugar to stick. It worked out much better. Then bake the wontons for 7-9 minutes and fill.

I used a Wilton #2D tip and piping bag to add the whipped mascarpone frosting and added some sprinkles for a pop of color. The cinnamon in the frosting blends well with the cinnamon sugar on the wontons and it balances off the richness of the dulce de leche. The crunchy outer shell contrasts perfectly with the soft, creamy fillings. I dare you to try eating just one.

If you like churro recipes, you can try these others that I’ve concocted over the years.

Churro Cupcakes
Mini Churro Donuts
Churro Donut Holes
Churro Macarons
Churro Puff Pastry
Churro Crepes

Churro Wonton Cups

by The Sweet Chick

Prep Time: 20-25 minutes

Cook Time: 7-9 minutes

Keywords: bake dessert snack cinnamon dulce de leche mascarpone cheese wonton wraps Cinco de Mayo wonton cups Mexican spring

Ingredients (12 servings)

For the cinnamon sugar

1/2 cup sugar
1 tablespoon ground cinnamon

For the cups

1 tablespoon butter, melted
12 wonton wraps

For the filling

1/3 cup dulce de leche

For the topping

4 oz. mascarpone cheese
1/4 cup powdered sugar
1/8 teaspoon ground cinnamon
1/2 cup heavy whipping cream

Optional toppings

sprinkles

Instructions

For the cinnamon sugar

In a small bowl, mix together the cinnamon and sugar until well blended.

For the cups

Preheat oven to 350°F.

Lightly brush one side of the wonton wraps with the butter ( I used my finger).

Sprinkle the cinnamon sugar over the butter on each wonton.

Place wonton wraps sugar side up in a greased mini muffin tin ( I used Baker’s Joy to grease the tin).

Bake at 350°F for 7-9 minutes, until golden brown and crispy.

Remove from oven and let cool completely.

For the filling

Evenly distribute the dulce de leche at the bottom of each wonton cup.

For the topping

With stand mixer on medium speed (with whisk attachment), whisk heavy cream until stiff peaks form (be careful not to over beat, or cream will be grainy).

In another bowl, stir together mascarpone, cinnamon, and powdered sugar until smooth.

Gently fold whipped cream into mascarpone mixture until completely incorporated.

Pipe frosting evenly over the dulce de leche in each wonton cup ( I used a Wilton #2D tip).

Serve immediately.

Optional toppings

Add sprinkles to the frosting if you wish

Notes

Wonton cups can be made ahead of time and kept in an airtight container at room temperature (2-3 days max).

Frosting can be made ahead of time and kept in an airtight container in the fridge (3-4 days max).

Frosting recipe adapted from Martha Stewart

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Savory Citrus Delight – Raw Trout Ceviche

Mains

Christiana George

Updated Date:
January 4, 2026

Get ready to tantalize your taste buds with a dish that’s like a zesty fiesta for your mouth! We’re about to embark on a flavor-packed adventure with our Savory Citrus Delight – Raw Trout Ceviche.

Imagine tender trout infused with the vibrant essence of citrus, a burst of freshness in every bite. It’s a culinary escapade where you’ll play the role of a taste explorer, navigating through the tangy twists and turns of this recipe.

So, grab your chef’s hat and a dash of excitement because we’re diving headfirst into the world of raw trout transformed into a lively and refreshing sensation!

Name	Raw Trout Recipe
Cuisine	Latin American
Prep	20
Cook	0
Total	20
Yields	4

Ingredients

1 pound fresh trout fillets, boneless and skinless
4 limes, juiced
2 lemons, juiced
1 orange, juiced
1 red onion, finely diced
2 tomatoes, diced
1 cucumber, peeled and diced
1 jalapeño pepper, seeded and minced (adjust to your spice preference)
1/2 cup fresh cilantro, chopped
Salt and freshly ground black pepper, to taste
Tortilla chips or lettuce leaves for serving

Instructions

Prepare the Trout: Start by dicing the fresh trout fillets into small, bite-sized pieces. Place them in a large glass or stainless steel bowl.
Citrus Bath: Squeeze the juice of limes, lemons, and orange over the diced trout. Ensure the trout pieces are fully immersed in the citrus juice. This is where the magic happens! The acid from the citrus juices will “cook” the trout, giving it a tender and flavorful texture.
Mix and Chill: Gently stir the trout in the citrus juice to ensure all pieces are coated. Cover the bowl and refrigerate for about 15 minutes. The trout will turn a beautiful opaque color as it marinates in the citrus bath.
Veggie Medley: While the trout is “cooking” in the citrus, finely dice the red onion, tomatoes, cucumber, and jalapeño pepper. You can adjust the amount of jalapeño to your preferred level of spiciness. For those who like it hot, leave in some seeds!
Fresh Cilantro Kick: Chop up the fresh cilantro. Cilantro adds a burst of freshness and a lovely herbaceous note to the ceviche.
Combine and Season: After the trout has marinated for about 15 minutes, remove it from the fridge. Drain off most of the excess citrus juice, leaving a bit for flavor. Add the diced vegetables and cilantro to the bowl with the trout. Gently mix everything together to create a colorful and flavorful ceviche.
Season to Taste: Taste your creation and add a pinch of salt and a crack of black pepper to enhance the flavors. Remember that a little goes a long way, so start with a small amount and adjust as needed.
Serve with Style: Time to plate up! You can serve your raw trout ceviche in a variety of ways. Try it with tortilla chips for that delightful crunch, or go lighter by wrapping spoonfuls of ceviche in fresh lettuce leaves for a low-carb option.

Enjoy: There you have it – a zesty, fresh, and utterly delicious raw trout ceviche that’s perfect for a light meal, appetizer, or party snack. The citrusy tang combined with the tender trout and colorful veggies will make your taste buds dance with delight. Share with friends, and watch it disappear!

Feel free to get creative with this recipe by adding your favorite ingredients or a hint of your favorite hot sauce for an extra kick. Whether you’re serving it at a gathering or simply enjoying it at home, this raw trout ceviche is sure to be a hit. Bon appétit!

5 Simple Raw Trout Recipes

Discover the elegance of raw trout with these 5 simple recipes. From zesty tartare to spicy sashimi, these dishes showcase the fresh flavors of this delicate fish.

1. Fresh Trout Tartare

Prep: 15 mins

Combine diced trout, capers, red onion, and fresh dill. Drizzle with olive oil and lemon juice. Serve with toasted baguette slices.

2. Trout Poke Bowl

Prep: 20 mins

Toss trout cubes with soy sauce, sesame oil, and green onions. Serve over rice or mixed greens, garnished with avocado, cucumber, and sesame seeds.

3. Zesty Trout Carpaccio

Prep: 10 mins

Thinly slice trout fillets and arrange on a plate. Drizzle with olive oil, lemon juice, and sprinkle with sea salt and fresh cracked pepper. Top with arugula and shaved Parmesan.

4. Trout Sashimi with Wasabi Mayo

Prep: 15 mins

Slice trout into thin sashimi-style pieces. Mix mayonnaise with wasabi paste for a spicy dip. Serve with pickled ginger and soy sauce.

5. Citrusy Trout Ceviche Tacos

Prep: 25 mins

Follow the basic ceviche recipe. Spoon it into soft tortillas, top with sliced avocado, and drizzle with a creamy lime-cilantro dressing.

These recipes offer a variety of flavors and textures to enjoy the delicate taste of raw trout. Feel free to adjust ingredients to your taste and get creative with your presentation. Bon appétit!