Wonton Pillows (Three Ways)

Apple Pie Wonton!

Have you ever wondered what to do with wonton wrappers?

I swear I’ve picked up the little package of wontons so many times only to put them back on the shelf cause I had not a CLUE what to do with them!

Today, ENTER Jen’s APPLE PIE  and then some…WONTONS!

They remind me of the FRIED and oh so crispy, gooey Apple PIE from MCDONALDS! Do they still make them? So not good for the gut.

Anyway. Why the wontons rock?

  1. First, Cause they’re MINI ( I love anything MINI!)
  2. Second, cause I think they’re a tad bit healthier then those pies at Mickey D’s, but maybe not.
  3. Easy as PIE to make (no pun intended).

I was so excited about these little delights it reminded me of a time my grandparents took my brother and I to Friendly’s for ice cream…

  • I jumped up and down several times with the cone in hand…
  • The ice cream was catapulted off the cone and flung onto the pavement…
  • Then I wasn’t happy…
  • But I got another cone…
  • Happy once more!


I had some of the booze infused cranberry/pom/apple compote left and just about a thousand wonton wrappers that I’ve been pondering over…

Spinach and cheese? Pureed sweet potatoes? Cranberries? YES!!!

The Fillings




Like a thousand…(I kid you not, go for it if you open that package-maybe use half for another recipe.


  • Ginger Spiked Cranberry Compote, Coconut Sweet Potato Mash (See Below) OR Greek style Spinach & Feta (See Below)
  • 1 package, Wonton Wrappers (I used Nasoya Brand)
  • Cinnamon/Sugar for dusting
  • Butter (if frying), Olive Oil, or Coconut Oil (your choice)
  • Egg whites (used as a wash and the moisten and seal the wontons)



(Honestly, FRY THEM! even in the tiniest bit of oil or butter-the baked version offers an alternative, but come on)

Time: 10-15 minutes for FILLING prep

4-6 minutes for frying

  1. Grab a wrapper (wait, don’t grab, they’re really flimsy and soft) PLACE a bunch of wrappers on a flat surface. Brush the sides (edges) with egg whites, egg + water, OR olive oil. Moisten. I used olive oil in this case, for no particular reason.
  2. Place a tiny bit of filling in the middle of the wrapper (1 teaspoon). If the wrapper looks like it’s overstuffed and going to explode, it probably is. If it appears lonely add a bit more, it’s okay it you screw one or two up. Food is meant to be played with. I tossed at least five in the trash.
  3. Fold over in a diagonal manner one corner to the next and press gently to seal.  I like to make it look like I slaved all day and press down with a fork for those little ridges.
  4. Heat a fry pan over medium heat, melt some butter, olive oil, or coconut oil (about 1-2 teaspoons).
  5. Place a boat load of wontons in the pan so they all get along merrily.  Nobody likes a pusher.
  6. Let em cook. Fry a little. A few minutes is all one needs. Flip them at least once so you have that golden brown color.  Don’t burn them!
  7. Remove from heat, cook a second batch if you must, cause you truly have about a thousand wontons. Leave the cooked ones on a paper towel, covered.
  8. Serve with a dusting of cinnamon/sugar. For a party or gathering I would insert a really cute toothpick!

Folded over and pressed...


Preheat oven 375 degrees.

Time: ~10-15 minutes

1. Lay individual wonton wrappers out on a flat surface, using your finger or pastry brush gently brush and moisten each edge.

2. Place about one teaspoon of the filling in center of wonton. If it looks like it’s gonna burst, you probably overfilled! Be nice, they are delicate.

3. Fold diagonally in half pressing edges together to form a triangle.  If you’d like to get fancy, use a fork and make ridges along the edge.

4. Place wontons on cookie sheet and bake for 4 minutes.

5. Pull out and flip over. Bake for an additional 4 minutes  or until edges are crispy and golden brown. Avoid burning them!

6. Dust with cinnamon and sugar (or a combo of both) and serve! Use your hands!



VERSION 1: Gingerly Spiked Cranberries (Apple, Pom) (CLICK for RECIPE)
VERSION 2: Coconut Milk Mashed Sweet Potatoes (CLICK for RECIPE)
VERSION 3: Sautéed Spinach with Garlic + crumbled Feta cheese (See Below)


  • 1 tsp. extra virgin olive oil
  • 1-2 garlic cloves, diced
  • 1-2 large handfuls fresh, pre-washed, baby spinach
  • 1 ounce crumbled feta cheese (1-2 Tablespoons, personal choice)


1. Heat olive oil in a medium-sized non-stick pan.  Add 1 clove chopped garlic.

2. Cook garlic for about a minute or two, brown slightly.

3. Add 1-2 handfuls of fresh spinach (pre-washed, baby spinach).  Saute until wilted, about 4-5 minutes.

4. Remove from pan and place in a small bowl.  Add crumbled feta cheese (personal choice here, I added 2 Tablespoons.

Baked Wontons...!!!

Chefs Tips/Suggestions:

Dinner Option for WONTONS! Boil the wontons (once stuffed and sealed) for a few minutes, they make a great main dish and an alternative to the ridiculously long process of making ravioli from scratch (who has time for that?!). I would like to try a mushroom and cheese version! Prepare an easy sauce and Serve!

Other fillings:

  • Pumpkin pie
  • Butternut Squash puree
  • Sauteed Mushroom, onion and cheese
  • Fatty McFatPants: Nutella and Banana (I love that stuff)



Do you have a different method? DO SHARE!

In case you missed it you might also like:


6 thoughts on “Wonton Pillows (Three Ways)

  1. Pingback: The Healthy Deconstructed Apple Pie & The Winner Is… | A Girl and Her Carrot

    • Food should be perrrttttyyy, and by all means COLORFUL! Who wants to eat all BROWN colored foods? The Red, Green, Orange fillings were done intentionally. The aesthetics of food are part of what make it SO appealing! Oh, and the fried version of these puppies doesn’t hurt! Thanks for visiting!

Intelligent Thoughts by Smart People

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s