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KEEP SCREEN ON

Yield: Makes 24 won-tons

Ingredients
Ingredients
6 tablespoons whipping cream

3 tablespoons hazelnut spread

1 cup chopped, semi-sweet chocolate

1/4 teaspoon almond extract, optional

1/2 cup chopped pecans, optional

1/2 box (17.3 ounces) frozen puff pastry sheets, thawed

1 egg, beaten

1/2 cup sugar

1 teaspoon cinnamon

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Preparation Method

To Make Chocolate Filling:

  1. Pour 10 cups (2.4L) water in Wolf steamer.
  2. Heat to 200°F, covered with steamer lid.
  3. In solid pan, pour cream.
  4. Place pan in steamer.
  5. Cover with lid and heat for 5 minutes, or until cream is warm.
  6. Reduce steamer temperature to 140°F.
  7. In the cream mix in spread and chocolate, stirring until melted.
  8. Remove pan from steamer.
  9. Add almond extract and pecans, if desired.
  10. Cover.
  11. Chill in Sub-Zero refrigerator 1 to 2 hours or until set.

To Assemble Won-Tons:

  1. Using rolling pin, roll puff pastry to 1/8” to 1/4” thick.
  2. Cut pastry into 3-inch squares.
  3. Place a 1 inch ball of chocolate in center of each square.
  4. Brush edges with beaten egg, fold over and pinch to seal.
  5. Pinch together two corners to make the won-ton.
  6. Continue with remaining pastry squares.
  7. Heat Wolf fryer to 350°F.
  8. Carefully place won-tons in oil and fry 3 to 4 minutes or until golden.
  9. Combine sugar and cinnamon in small bowl.
  10. After removing won-tons from oil, coat with cinnamon sugar mixture.
  11. Serve warm.