Pineapple Whip Wontons – Perfect for Summer!

 

Pineapple whip wontons have a perfectly crispy wonton cup filled with a dreamy whipped pineapple filling that is perfect for summer! IF you are looking for the perfect recipe to bring to your next summer get together, look no further! Pineapple whip wontons are the perfect quick and easy recipe that will have everyone wanting more. They are perfectly sweet without being overly so, and the wontons take on a delicious butter flavor from greasing the muffin tin with butter before baking. Here is how to make them:

pineapple whip wontons

Lightly butter each slot in a mini muffin tin using a pastry brush. (You can also use non-stick spray.) Place a wonton wrapper in each slot. Pressing it down into slot starting on one side then the other, rather than straight down, makes it a bit easier. There will be folds and overlapping. Bake for 6-8 minutes, or until golden brown.

pineapple whip wontons

Using a stand mixer or hand mixer, whip the cold heavy cream and sugar until it begins to resemble whipped cream. (About 45-60 seconds.) Do not over mix!
Add the well drained pineapple and whip again until combined, about 10-15 seconds.

Put mixture into a piping bag with the tip cut off, and fill each wonton with a generous amount of pineapple whip filling. (You can also use a ziplock bag or just a spoon to scoop it in.)
Sometimes a pineapple chunk gets stuck and clogs the tip of the piping bag gets clogged. If this happens just squeeze out the chunk that is blocking the whipped mixture from coming out.

pineapple whip wontons

And that’s it!!! Super easy to prepare and takes almost no time to make this recipe!

pineapple whip wontons

Don’t they look so pretty too?

pineapple whip wontons

Don’t forget to post a picture of your beautiful creations on instagram and tag me @tenatthetable !!!

Pineapple Whip Wontons

51

Yield: 12 servings

Serving Size: 1 Wonton

Ingredients:

  • 12 wonton wrappers
  • 1 C heavy cream
  • ? C white sugar
  • 1 (20 oz.) can crushed pineapple
  • Softened butter, for brushing muffin tin (or non-stick spray)

Instructions:

  • Preheat oven to 350 °F.
  • Lightly butter each slot in a mini muffin pan using a pastry brush. (You can also use non-stick spray.)
  • Place a wonton wrapper in each slot. Pressing it down into slot starting on one side then the other, rather than straight down, makes it a bit easier. There will be folds and overlapping.
  • Bake for 6-8 minutes, or until golden brown.
  • Let them sit in the tin for a minute or so then remove onto a plate and cool.
  • Meanwhile, make the filling.
  • Place a fine mesh colander over a bowl.
  • Pour pineapple over and use the back of a spoon to press out the liquid.
  • *To make the process quicker, get your hands in there and press, squish and squeeze until you have pineapple that can become a “clump” in your hand and obviously has much less liquid.
  • Discard the pineapple juice. (Or save it for another use!)
  • Using a stand mixer or hand mixer, pour in cold heavy cream and sugar. Whip until it begins to resemble whipped cream. (About 45-60 seconds.) Do not over mix!
  • Add drained pineapple and whip again until combined, about 10-15 seconds.
  • Put mixture into a piping bag with the tip cut off. (You can also use a ziplock bag or just a spoon to scoop it in.)
  • Sometimes a pineapple chunk gets stuck and clogs the tip of the piping bag gets clogged. If this happens just squeeze out the chunk that is blocking the whipped mixture from coming out.
  • Serve immediately.
http://tenatthetable.com/recipes/pineapple-whip-wontons/

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