The inspiration for this recipe comes from Giada De Laurentis’ ‘Chocolate-Hazelnut Ravioli’ recipe. It is a really easy recipe that can be made ahead in a jiffy. Being summer, I prefer ice-cream/cold desserts to baked treats…and this nutella wonton crisp elevates the simple ice cream in a bowl dessert to a more gourmet affair. I was really happy with the reviews I got…
In the attempt of making it healthier, I baked the wontons and also use water as the sealant rather than egg, thus making it vegan too. All I used was a non stick cooking spray..and the wontons were baked to a crisp perfection.
12 wonton wrappers
1/2 cup nutella spread
1 tbsp granulated sugar(optional)
non stick cooking spray like PAM
Preheat the oven to 350 degrees. Line a baking sheet with foil. Spray a thin film of non stick cooking spray over it. Lay out the wonton wrappers on a clean dry surface. Using a pastry brush(or your finger) dipped in water, brush all 4 edges of the wonton wrapper. Place about 1 tsp of nutella in the middle. Gently fold over one corner of the wonton over the other, making a triangle. Press edges to seal completely. Place on the baking sheet. Repeat for all the remaining wontons. Spray the tops of the wonton and sprinkle with a little bit of granulated sugar. Bake for about 5-6 minutes, just until the edges start to brown. Cool off on a wire rack. Serve as is or with vanilla ice cream.
Verdict: Two words: Crispy and Chocolate….what could go wrong? Add ice-cream to the equation and you have pure bliss….The best thing about this recipe, is that it could be made for 2 or 20, all with not a lot of fuss. And be sure you make a lot, even if it was for 2..for these are addictive.Pin It