Churro Wonton Cups
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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Spiked Lemon Oreo Truffles
Sometimes adults have to have their own special treats. Sorry kids. These Spiked Lemon Oreo Truffles are to die for. They have a nice crunchy vanilla outer shell and a soft gooey lemony center, with a little help from some Bacardi Limon Rum. If you love lemon desserts, you are going to want to make these. I think my husband ate about half of them. The other half, I was kind enough to share with my neighbors. I am going to have to make another batch for the 4th of July neighborhood party.
The Bacardi Limon Rum really kicks up the lemon flavor of the Oreos. I can’t say that there is much of an alcohol taste. They just taste really good.
The initial prep for the Spike Lemon Oreo Truffles is fairly easy. Chop up the Oreos in a food processor till you get a fine consistency, then combine it with the cream cheese and rum. After that melt you white chocolate and add it into the mix.
The dough was too soft to roll it into balls. I didn’t want to add any more white chocolate because I didn’t want to mess with the luscious lemon flavor. So I just used a cookie scoop with a little bit of flour coating and made mounds instead. After I froze them, they were easy enough to dip in candy coating and decorate. I usually use Wilton’s candy melt for the coating, but recently I have been using Candiquik and I find that it melts better and stays smoother. And the taste it better also.
Look at that gooey center. Yep, so glad I didn’t add more chocolate. They are perfect. I did keep these refrigerated after I made them because of the cream cheese. I don’t like to leave dairy unrefrigerated for long periods of time. But hey, that’s just me.
Look at that gooey center. Yep, so glad I didn’t add more chocolate. They are perfect. I did keep these refrigerated after I made them because of the cream cheese. I don’t like to leave dairy unrefrigerated for long periods of time. But hey, that’s just me.
Hope you all enjoy the 4th of July holiday weekend. I will be hanging out with our neighbors and relaxing, eating all sorts of good food and yummy treats.
Spiked Lemon Oreo Truffles
by The Sweet Chick
Prep Time: 1.5 hrs (including freezer tim
Keywords: no bake dessert snack Lemon Oreos cream cheese
Ingredients (27 truffles)
For the truffles
- 1 package (15.25 oz.) Lemon Creme Oreos
- 1 container (8 oz.) cream cheese
- 1 tablespoon Bacardi Limon Rum
- 1/2 cup white chocolate chips
For the coating
- 1 package (16 oz.) Candiquik candy coating (vanilla/white)
Optional toppings
- 1/2 cup red, white, and blue sprinkles
- 1/4 cup white pearl sprinkles
Instructions
For the truffles
Crush Oreo cookies in a food processor until they are a dirt like consistency.
In a stand mixer or with a hand mixer, mix the rum and the cream cheese until softened.
Then add the crushed Oreos a little at a time until well incorporated.
Melt the white chocolate chips in a heat safe bowl over a pot of slightly boiling water, until completely melted and smooth. Stir often.
Add the melted chocolate to the Oreo mixture and mix until it becomes a dough like consistency.
With a cookie scoop, measure out 27 mounds and place them on a wax paper lined air-tight container. ( I sprinkled a little flour on the scoop to keep the dough from sticking.)
Place the container in the freezer for at least 1 hour to set.
For the coating
After the balls are set, melt candy coating in the microwave as per directions on package.
Remove Oreo balls from the freezer. (Do a small batch at a time so they don’t fall apart. If you need to, just place them back in the freezer for a few minutes.)
Dip the Oreo balls into candy coating mixture until all covered. (I use a fork.) Once covered, remove and softly tap until excess candy melt falls off. Then place the balls on wax paper until the candy melt hardens.
For the toppings
Carefully add the sprinkles to the top of the balls before the candy melt hardens.
Notes
These truffles can be made ahead of time and refrigerated for 3-4 days.
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