Who said wontons are only for Chinese food? You’re going to love this recipe for easy blueberry wonton pies. It comes together in just a few minutes and it’s absolutely delicious (and not even too bad for you!) Check it out.
You can probably figure out how to make these by looking at the picture, but we’re going to go through the instructions anyway just in case.
Ingredients for Easy Blueberry Wonton Pies:
- 10 wonton wrappers
- ½ cup of fresh fruit
- Whipping cream for garnish
Yes, there are only 3 ingredients! I told you this was an easy recipe!
Directions for Easy Blueberry Wonton Pies:
Place wonton wrappers in a nonstick mini muffin tray, pressing the wrapper into the tins so that they create little cups. You want to be extra careful not to rip the wontons as you do this, or the fruit will leak through. You can also add a little bit of cinnamon sugar before baking – this is great for apple wonton cups but more on that later.
Bake for 5-7 minutes in a 350 degree oven. They’re super delicate so watch them closely, especially if you put sugar on them. Ovens vary, so you’ll want to take them out when they are golden brown.
Let fully cool. This one needs no explanation.
Scoop some fruit into the cups and garnish with some whipping cream. This is where it gets fun. First, know that you can add any sort of fruit to this. Obviously, if you use “wet” fruits, they will make the bottom of the cup wet so you have to serve immediately. However, this recipe works great with strawberries, apples, peaches, pears, raspberries, blackberries, and anything else your heart desires. The key is to make sure the wontons don’t rip before you bake them (see above.)
Easy Blueberry Wonton Cups
Who said wontons are only for Chinese food? You’re going to love this recipe for easy blueberry wonton pies. It comes together in just a few minutes and it’s absolutely delicious (and not even too bad for you!) Check it out.
Ingredients
- 10 wonton wrappers
- ½ cup of fresh fruit
- Whipping cream for garnish
Instructions
- Place wonton wrappers in a mini muffin tray, pressing the wrapper into the tins so that they create little cups Bake for 5-7 minutes in a 350-degree oven
- Remove from oven and let cool
- Scoop some fruit into the cups and garnish with some whipping cream
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 38Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 47mgCarbohydrates: 6gFiber: 0gSugar: 1gProtein: 1g
Nutrition information may not be accurate.
Variations
apples and cinnamon sugar
pumpkin pie filling
cream cheese and sugar (and maybe berries too!)
strawberries
raspberries
blackberries
pineapples
melons (watermelon may not work so well)
sprinkles
apples and cinnamon candies
ice cream
pudding
bananas
yogurt and fruit
I think that you’ll find that once you learn how to make these special little pies, you’ll make them a lot. Both for savory and sweet. Think of them with tuna salad or tomato salad instead of sweet treats. You really can do anything with them! I like to serve them for dessert with Easy Instant Pot Pepper Steak With Onions or as an appetizer buffet style alongside Easy Instant Pot Cocktail Meatballs and Easy 4 Ingredient Shrimp Dip.
These little wonton cups make fun hors d’oeuvres for baby showers, appetizers at weddings, and perfect bite size snacks for kids when they get off of the bus. (Or step away from the desk in the living room – this is 2020 so who knows what school looks like!)
Can I freeze them?
I don’t recommend freezing the cups. They’re so easy to make that you can really make them up any time real quick and serve immediately. Also, just because there are 10 wonton wrappers in a package doesn’t mean you have to make 10 easy blueberry wonton pies. You can make as many as you want to. It’s totally okay to make easy blueberry wonton pies for two. Or one. Whatever floats your boat.
This post may use affiliate links. While they cost you nothing extra to use, I am compensated for them. Thank you for your support! You can view my privacy policy here.
Leave a Reply