Strawberry Cream Cheese Wontons

There is something magical about the combination of creamy strawberry filling tucked into golden wontons and finished with a swirl of sweet white chocolate. These strawberry cream cheese wontons have become one of my favorite treats to surprise friends with at brunch or bring along to cozy celebrations. They deliver an irresistible mix of crisp exterior and luscious creamy inside, all with minimal effort and a hint of fun.

Every batch has gotten rave reviews when I bring these to picnics or potlucks. The first time I made them my nieces ended up licking every last bit of chocolate drizzle off their fingers.

Ingredients

• Strawberry cream cheese: This brings fruity sweetness and a lovely pink color to the filling. Make sure to choose cream cheese that feels soft and smooth when squeezed in the package.
• Wonton wrappers: These create the crunchy shell. Look for wrappers without cracks and keep them covered so they do not dry out.
• Butter: Real butter is important for flavor and helps seal the edges. Choose unsalted for best results.
• Vanilla Candi Quik or white chocolate: This adds a glossy finish and extra sweetness. Use high quality melting chocolate for smooth drizzling.

Instructions

Prepare the Baking Sheet:

Coat a baking sheet thoroughly with nonstick spray and cover with foil if desired. This prevents sticking and eases cleanup later.

Melt the Butter:

Place butter in a microwave safe bowl and heat for about fifteen seconds until fully melted. Stir to ensure even melting.

Fill the Wontons:

Arrange wonton wrappers on the prepared sheet. Spoon a small dollop of strawberry cream cheese into the center of each wrapper. Take care not to overfill or they may burst during baking.

Brush and Seal:

Liberally brush melted butter around all four edges of each wonton wrapper. The generous coating acts as glue for shaping later.

Shape the Wontons:

Pinch all four corners up toward the center and press the sides closed, forming little packets. The butter seals the dough easily so they hold their shape during baking.

Bake Until Golden:

Slide the tray into a preheated oven set to four hundred degrees F. Bake for about five minutes. Wontons should look lightly golden and crisp.

Melt the Chocolate:

Break white chocolate or Candi Quik into a microwave bowl. Heat in thirty second bursts, stirring between until melted and smooth.

Drizzle and Finish:

Pour the melted chocolate into a plastic bag and snip off a small corner. Hold above the wontons and slowly drizzle the chocolate across their tops. Let sit for five minutes to set.

I have a soft spot for white chocolate so that final drizzle always gets a little extra from me It melts into every ridge of the crispy wonton and brings the whole dessert together beautifully Sometimes making these with my little cousins turns into a giggle filled assembly line where everyone wants to make the tallest pointy wonton

Storage Tips

Store leftovers in an airtight container at room temperature for a day or in the refrigerator for three days. Reheat briefly in the oven to bring back maximum crunch. Avoid stacking to prevent the chocolate from sticking.

Ingredient Substitutions

You can swap in any fruit flavored cream cheese or mix plain cream cheese with strawberry jam for a custom filling. If you prefer dark chocolate use that for the drizzle instead of white chocolate. The wontons work with vegan butter and dairy free cream cheese for a plant based twist.

Serving Suggestions

Dust with powdered sugar and serve on a platter for brunch or as a party dessert. Stack them on a tiered stand or tuck them into small parchment cones for easy serving at gatherings. Pairs nicely with fresh strawberries on the side.

Cultural Roots

Wontons have roots in Asian cuisines where savory fillings are most common. Here they get a playful sweet twist that fits nicely for modern fusion menus. Every bite feels a little like nostalgia and a little like discovery.

Seasonal Adaptations

Add lemon zest for spring brightness. Mix in a bit of pumpkin puree for a cozy autumn variation. Top with crushed peppermint in winter for a holiday treat.

Success Stories

This recipe is a staple at our annual summer picnic. The first time I made a double batch they disappeared before I could get any photos. My neighbor always asks when I will bring them again.

Freezer Meal Conversion

Shape and fill the wontons then freeze them on a baking sheet before baking. Once frozen transfer to a container and store for up to a month. Bake from frozen adding a few extra minutes to the oven time. Drizzle with chocolate after baking.

The key to show stopping wontons is being generous with that final chocolate drizzle and enjoying each crispy creamy bite with the people you love.

Common Recipe Questions

→ Can I use regular cream cheese instead of strawberry cream cheese?

Yes, plain cream cheese works well too. For added strawberry flavor, mix in strawberry jam or preserves.

→ How do I keep wonton wrappers from drying out?

Cover unused wonton wrappers with a damp towel while assembling to prevent them from drying out.

→ What can I use instead of white chocolate for the drizzle?

Dark or milk chocolate can be used in place of white chocolate for a different flavor profile.

→ Can these be made ahead of time?

These are best enjoyed fresh, but you can assemble and refrigerate before baking, then bake when ready.

→ Is it possible to fry the wontons instead of baking?

Yes, frying creates a crispier texture. Simply deep fry until golden brown and then drizzle with melted chocolate.