Fry Me to the Moon

Cinnamon Apple and Brie Wontons

“I usually make these … for get-togethers with friends during the cold months,” Peruvian toque Ismael Otarola says of the savory-sweet treats he dispenses with great joy. “My personal favorite is to serve the wontons with dulce de leche ice cream in mini martini glasses.”

Ismael Otarola
Chef, Latin Concepts restaurants

Photography by James Kim

Prep time: 20 min.
Cook time: 10 min.
Servings: 4-6

INGREDIENTS
10 ounces brie, chilled and cubed
3 Red Delicious apples, peeled, cored and finely diced
3/4 cup granulated sugar
1 ounce Grand Marnier (or other orange liqueur)
1 tablespoon unsalted butter
1/2 cup freshly squeeze orange juice
1 teaspoon orange zest
2 tablespoons ground cinnamon
1 package wonton skins/wrappers
1/2 cup confectioner’s sugar
Cooking oil (for frying)

PREPARATION
1. Warm a saute pan over medium heat. Add the butter and apples; toss to mix. Add orange juice and reduce (1 minute). Add the Grand Marnier, and flambe. Once the liqueur has completely burned off, add the granulated sugar and 1 tablespoon ground cinnamon, and stir. Simmer over medium-low heat until the apples are tender, then add the zest and mix. Transfer to a bowl, and cool in refrigerator.

2. Place a tablespoon of the chilled apple mixture in the center of each wonton wrapper and top with a cube of brie. Wet the edges of the wrapper ever so slightly with water, and carefully fold in half, pressing down on the edges to form a triangle (or use a mold to cut the dough in circles, and make half moons).

3. Deep fry the wontons until golden brown. Remove wontons from oil, and sprinkle with remaining cinnamon-confectioner’s sugar mix.

4. Serve with your favorite ice cream, and enjoy!

(February 2010)