Berry Napoleons with Sugared Wonton Wrappers

Berry Napoleons with Sugared Wonton Wrappers

Cooking spray

12 wonton wrappers

2 tablespoons sugar

1 cup whipped topping or whipped cream (or nondairy topping)

1 cup raspberries, blackberries or sliced strawberries, or any berry combination

1 tablespoon confectioners' sugar

*

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Arrange wonton wrappers on prepared baking sheet and spray the surface with cooking spray. Sprinkle sugar over wontons. Bake 5-8 minutes, or until golden brown. Remove wontons from oven and arrange 4 on a serving platter (or individual dessert dishes). Top each wonton with 2 tablespoons whipped topping and then 2 tablespoons berries. Top with second wonton wrapper. Repeat layers (whipped topping, berries, wonton wrapper). Sift confectioners' sugar over top layer. Serve immediately.

 

source: "get of your butt and bake" blog

 twinkle, I'm drooling over that picture. If I had wonton skins I'd make it right away.Copied.

chefly

That looks yummy Twink!   Thanks for all the great recipes you are posting this morning   :)


Waving to chefly!

What a cool idea! The sugared wontons sound delicious...so many things you could do with that idea.

Star

Thanks for visiting my Baking Blog:  Get Off Your Butt & Bake!

You will really enjoy the Berry Napoleons....my family loves them.

You can visit my blog here:  http://getoffyourbuttandbake.blogspot.com

Enjoy!

hi jwarn i am so glad you came here and i hope you get some more visitors on your faboulus site!!!

have a lovely day - nice meeting you -twinkle

Twinkle, thanks for sharing this great looking dessert and telling us about the 'get off your butt and bake' blog.  jwarn, I checked out your site, thanks for giving us a link to it. I'll be back to visit it often!

 jwarn, I just checked out your blog. It is very nice, thank you for posting the link.

I have a question about one of the recipes on your site. It says to put the shortbread cookies on top of melted chocolate in a cookie sheet, but then it talks about removing them from muffin cups. Do you know which one is correct? Thanks.

chefly

Girl Scout's Samoa Cookies

1 box shortbread cookies
6 Tbls. butter
1/2 cup granulated sugar
1/2 cup light corn syrup
1/2 cup sweetened condensed milk
1/2 tsp. vanilla
4 cups toasted coconut
2 cups semi chocolate chips
1 cup for bottom & 1 cup for drizzling over the top
*
1. In the bottom of a greased cookie sheet, pour a thin layer of melted chocolate, then place each shortbread cookie on top of chocolate.
2. In 2-quart saucepan over medium-low heat, combine butter, sugar and corn syrup. Heat to a full boil, stirring constantly with a wooden spoon. Boil 3 minutes, stirring constantly.-Slowly pour in sweetened condensed milk, stirring constantly.-Continue cooking over low heat until candy thermometer reaches 220-228 degrees. Remove from heat.-Stir in vanilla. Beat until creamy.
3. Immediately stir in toasted coconut and mix well.-Spoon mixture by teaspoonfuls over shortbread cookies.-Cool completely.-Remove cooled cookies from muffin tin onto waxed paper.
4.Melt chocolate chips and drizzle thinly in stripes over cookies and let chocolate harden at room temperature.-Store in airtight container.

http://getoffyourbuttandbake.blogspot.com/search/label/COOKIES%20and%20BARS

Hi to Chefly,

You can use a cookie sheet, but a muffin tin is easier if your homemade or store bought shortbread cookie fits inside the bottom of the muffin tin.  These are really yummy, if you aren't able to get Somoa's from the Girl Scouts year round.  We love them.  Sorry about the confusion....I will change that on my blog:  http://getoffyourbuttandbake.blogspot.com

 jwarn,

Thank you for clarifying that. I'll have to see if the cookies fit my muffin tins.

The recipe sounds so delicious and I'd rather bake my own cookies than buy them full of artificial ingredients. I'll use the shortbread cookies from a company that keeps their ingredient list pretty clean.

I love your blog, keep up the good work.

chefly