My friend Antoinette (who was born in Italy and is one of the best cooks I know) brought these to my house for a dinner party. They’re so good, it’s hard to stop eating them. And then when she told me how easy and fast they are to make I had to try it.
These cookies can be made well in advance. The cookies come out crunchy and sweet. And it’s very hard to stop eating them.
One final note: I always believed there were many similarities and/or opportunities to blend Italian cooking with Chinese cooking and this recipe proves it. Here’s what you need to do:
- Nutella (buy a small jar)
- Wonton wrappers
- Powdered Sugar
- Vegetable oil
- Step 1 Put a dab of Nutella (less than a teaspoon will do) into the middle of a wonton wrapper. Fold the wrapper over so that it creates a triangle. Press down the edges until they stick. (Some other recipes recommend sealing the edges with a beaten egg, but I found this wasn’t necessary). Note: I suggest making up a bunch of these before you start deep frying because the deep frying goes very quickly.
- Step 2 Heat about an inch or so of vegetable oil over high heat in a good skillet (I used a cast iron skillet).
- Step 3 Drop three or four wonton cookies into the oil and cook on each side for about 30 seconds or less (just until light golden brown). Remove cookies to a plate lined with paper towels so the oil can drain.
- Step 4 Put cookies on a platter and sprinkle powdered sugar over both sides. I used a sieve to sprinkle the sugar evenly.