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Nutella Banana Wontons

Nutella Banana Wontons


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Ingredients

  • 1 small ripe banana, mashed
  • 1 Tablespoon Nutella
  • 13 wonton wrappers
  • 1/2 Teaspoon sugar
  • Nonstick spray

Directions

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper. In a tiny bowl, add some water. This is for sealing the edges of your wontons.

In a small bowl, add the banana and nutella and combine until smooth. Take 1 heaping teaspoon of the banana mixture and place it in the middle of the wonton wrapper. Dip your finger into the water and place along the edges of the wrapper (this will be the glue to seal the wrappers together). Fold the wrapper over into a triangle and place on baking sheet. Do the same with the rest of the wrappers.

Spray each wonton with the nonstick spray and sprinkle with sugar.

Bake in oven for 11-15 minutes, until lightly brown.


Nutella Banana Wontons - Recipes

Ree Drummond posted this on Facebook so I just had to copy this recipe here. This is where I save all of the recipes I find that look yummy and delicious.

Here goes! Lots of pictures!

A Tasty Recipe: Nutella and Banana Wontons

Posted on Monday, August 16th, 2010 by savorysweetlife
Filed: A Tasty Recipe

Our good friend Alice of Sweet Savory Life is back with another fun recipe, this time from Tasty Kitchen member Miss Mischief. She also patiently shows us how to properly fill, seal and fry wontons, so you can take this idea and run with it! But please listen to Alice and don’t run where there’s a pot of hot oil. Take it away, Alice!

I love the versatility of wonton wrappers. Most commonly used in Chinese cuisine, wontons are often filled with a savory pork and cabbage filling then boiled as part of a delicious soup or deep fried as an appetizer. However, I’m seeing wonton wrappers being creatively used as an alternative to traditional ravioli pasta dough or fried in strips to use as crunchy croutons on tops of salads. This time, we’re going to fill them as a sweet bite-sized treat. Today I’m happy to share with you an easy chocolate-hazelnut-filled dessert everyone will love.
If you’ve ever been to a crêpe bar/restaurant, one of the most popular fillings is Nutella and bananas. There is something irresistible about a chocolaty hazelnut spread as smooth as creamy peanut butter but as decadent as chocolate ganache. Now imagine this filling paired with the wonderful flavor of banana then deep fried in a paper thin shell. What you have is a crispy golden brown morsel filled with heavenly goodness.
This recipe by Miss Mischief for Nutella Banana Wontons is so easy and yet it is a crowd pleaser guaranteed to disappear quickly! So let’s get started!

Here is what you’ll need:
1 package (12 Oz. Package) wonton wrappers, thawed
2 cups Canola Oil or Peanut Oil
1 jar (13 Oz. Jar) Nutella hazelnut spread
2 whole bananas, sliced thinly (you should be able to get 24 pieces/per banana
1 whole egg, beaten
4 Tablespoons cinnamon sugar (3 tablespoons sugar + 1 tablespoon cinnamon) or powdered sugar
This recipe works best if you streamline each step.

Line a few cookie sheets with wonton wrappers side by side in single file rows.

Thinly slice bananas so each banana makes approximately 24 pieces. The best way to do this is by scoring the tops of each banana but making dent marks with your knife. Keep dividing and marking the banana in successively smaller halves, repeating the process until you have 24 pieces. After you’ve scored each one, cut along your marks. The picture above shows I’ve scored 12 pieces on each banana which were approximately ¼” thick. But I found these were too big and realized I should have cut them even smaller. Ideally, each slice should be about 1/8” thick (.3 cm).

Open up a ziplock bag and fold the top over itself.

Place the bag in a cup with the edges overlapping the rim of your mug. Spoon approximately ½ cup of Nutella into the mug.

Tip: To remove as much Nutella as possible from the spoon, place your fingertips on the outside of the bag and use them to scrape off as much spread as you can against the spoon as you lift it up and out of the bag.

Snip one of the bottom corners of the ziplock bag. This will become a make-shift pastry bag. Seal the top edge. Point the bag with the cut tip facing down and twist the top of the bag so most of the Nutella is pushed downward until the spread meets the opening (think toothpaste).

Pipe a small Hershey Kiss sized dollop in the center of each wonton wrapper.

Place a banana slice over each dollop and press down slightly.

Prepare the egg mixture by beating the egg. This will be the glue which will hold the wrapper together.

Place a filled wonton in the palm of your least-used (non-writing) hand. With your other hand, dip your pointer or middle finger in the egg mixture and use it like a paint brush to wet two adjoining sides of the wrapper.

Fold the wet sides over the dry ones to form a triangle. Using both hands, pointer fingers, and thumbs, glue the wonton sides together by placing the edges between your fingers and pressing down along the seams to seal them.

Place completed wontons back on a cookie sheet.

Pour oil in a medium-large, non-reactive frying pan, skillet, or pot and set burner to high heat. To check if your oil is ready to use, carefully flick a drop of water in the pan. If it starts sizzling upon contact, your oil is ready.

Using a metal spatula or a large spoon, place as many wontons into the hot oil as your pan will fit without them overlapping. Fry each side until golden brown. It only took me about 15 seconds per side so be sure to not leave your pan unattended. Because we’re not cooking raw meat like a traditional wonton, what you’re really looking for is a golden crispy color when frying these. Your cooking times will vary and it’s best to eyeball your wontons by color as a time measure.

When wontons are done frying, carefully remove them and place them on a cooking sheet lined with paper towels. Repeat the frying process until all the wontons are cooked.

To finish these wontons off, coat them in cinnamon sugar. The best way to do this is by placing cinnamon sugar in a small bowl with tall sides. Place each wonton inside the bowl and give it a gentle shake back and forth. Turn the wonton over and repeat.

Or you can sprinkle powdered sugar over the tops of each wonton for a beautiful effect on one side.

Allow wontons to slightly cool for a few minutes before serving them.

Didn’t I tell you you’d have a crispy golden brown morsel filled with heavenly goodness?

Just for fun, place one wonton in a bowl of ice cream for a fancy treat.
A few tips and suggestions:

  • When deep frying anything, be sure to use a cooking oil such as peanut, canola, or safflower which can handle high heat and has a high smoking point.
  • Do not use too much Nutella or thick banana slices. It’s difficult to fold the wrapper over itself and seal the edges if there is too much filling.
  • Always attend the stove while deep frying. These wontons cook very fast (under 30 seconds each side) and will burn if left unattended.
  • Never use wet utensils when frying. If water droplets come into contact with hot oil, it will splatter and you may get burned or your clothes may become oil-stained.
  • Recipe makes 48 pieces. Serving suggestion is 2 wontons per person. Realistically, a person could easily eat between 3-5 of these, so plan accordingly.
  • Coating these with powdered sugar looks better but the cinnamon-sugar mix tastes better.


Many thanks to Tasty Kitchen member Miss Mischief for this fabulous recipe!


Nutella Wonton Recipe

This Nutella Wonton Recipe is such an easy way to whip up a quick dessert. The chocolatey hazelnut spread inside the deep-fried wonton pairs perfectly with a cup of coffee. You can make them in advance, but they will definitely taste better if eaten right away.

Nutella Wonton Recipe Ingredients

Hazelnuts
Wonton Wrappers
Nutella
Egg White
Powdered Sugar
Oil for frying


Deep-Fried Nutella Banana Wontons

Good morning! Hope you all had a lovely weekend. Today I have a special treat for you. I will warn you in advance that you will either love me or hate me for these. Perhaps even both. But trust me, these lovely Nutella Banana Wontons are worth the love-hate relationship. Deep-fried to a crispy, golden perfection, these morsels are like potato chips, you can’t eat just one. Trust me, I tried. I stop counting after I ate five. But I am proud to say I didn’t eat the whole batch but instead shared them with visiting family and together they disappeared in five minutes.

These little dessert bites are easy to make and perfect for your next party or potluck. I’ve even posted over twenty step-by-step photos to help you. But the recipe and photos aren’t here. They are over at The Pioneer Woman’s cooking site, Tasty Kitchen. You’ll find not only this recipe but thousands of recipes submitted by users like you and me. You can add “friends”, rate recipes, and enter PW’s fabulous giveaways. And in case you haven’t figure it out, I’ll be contributing there each month. My user name over there is “Savory Sweet Life”, so look for me there too. But don’t worry, I’m still very much here too. TK is one of my homes away from home but like we all know, there is no place like home.

So here’s the Deep-Fried Nutella Banana Wonton Recipe. Enjoy!

Comments

MMM. These should be in desserts and not appetizers! Topped with ice cream (in ice cream), some fresh berries on top or a splash of caramel…there are so many variations!

Hi Shy,
I have not tried making them in advance. But if they are anything like regular wontons, then you could probably make them but not fry them. Stick them in the freezer and then deep fry them when you’re ready. I have not tried baking them either.

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Nutella and Banana Wontons

Our good friend Alice of Sweet Savory Life is back with another fun recipe, this time from Tasty Kitchen member Miss Mischief. She also patiently shows us how to properly fill, seal and fry wontons, so you can take this idea and run with it! But please listen to Alice and don’t run where there’s a pot of hot oil. Take it away, Alice!



I love the versatility of wonton wrappers. Most commonly used in Chinese cuisine, wontons are often filled with a savory pork and cabbage filling then boiled as part of a delicious soup or deep fried as an appetizer. However, I’m seeing wonton wrappers being creatively used as an alternative to traditional ravioli pasta dough or fried in strips to use as crunchy croutons on tops of salads. This time, we’re going to fill them as a sweet bite-sized treat. Today I’m happy to share with you an easy chocolate-hazelnut-filled dessert everyone will love.

If you’ve ever been to a crepe bar/restaurant, one of the most popular fillings is Nutella and bananas. There is something irresistible about a chocolaty hazelnut spread as smooth as creamy peanut butter but as decadent as chocolate ganache. Now imagine this filling paired with the wonderful flavor of banana then deep fried in a paper thin shell. What you have is a crispy golden brown morsel filled with heavenly goodness.

This recipe by TK member Miss Mischief (Meredith) for Nutella Banana Wontons is so easy and yet it is a crowd pleaser guaranteed to disappear quickly! So let’s get started!


Here is what you’ll need: wonton wrappers, canola oil or peanut oil, Nutella hazelnut spread, bananas, egg, cinnamon sugar or powdered sugar.

This recipe works best if you streamline each step.


Line a few cookie sheets with wonton wrappers.


Lay them side by side in single file rows.


Thinly slice bananas so each banana makes approximately 24 pieces. The best way to do this is by scoring the tops of each banana but making dent marks with your knife. Keep dividing and marking the banana in successively smaller halves, repeating the process until you have 24 pieces. After you’ve scored each one, cut along your marks. The picture above shows I’ve scored 12 pieces on each banana which were approximately ¼” thick. But I found these were too big and realized I should have cut them even smaller. Ideally, each slice should be about 1/8″ thick (.3 cm).


Open up a ziplock bag and fold the top over itself.


Place the bag in a cup with the edges overlapping the rim of your mug. Spoon approximately ½ cup of Nutella into the mug.


Tip: To remove as much Nutella as possible from the spoon, place your fingertips on the outside of the bag and use them to scrape off as much spread as you can against the spoon as you lift it up and out of the bag.


Snip one of the bottom corners of the ziplock bag. This will become a make-shift pastry bag. Seal the top edge. Point the bag with the cut tip facing down and twist the top of the bag so most of the Nutella is pushed downward until the spread meets the opening (think toothpaste).


Pipe a small Hershey Kiss sized dollop in the center of each wonton wrapper.


Place a banana slice over each dollop and press down slightly.


Prepare the egg mixture by beating the egg. This will be the glue which will hold the wrapper together.


Place a filled wonton in the palm of your least-used (non-writing) hand. With your other hand, dip your pointer or middle finger in the egg mixture and use it like a paint brush to wet two adjoining sides of the wrapper.


Fold the wet sides over the dry ones to form a triangle. Using both hands, pointer fingers, and thumbs, glue the wonton sides together by placing the edges between your fingers and pressing down along the seams to seal them.


Place completed wontons back on a cookie sheet.


Pour oil in a medium-large, non-reactive frying pan, skillet, or pot and set burner to high heat. To check if your oil is ready to use, carefully flick a drop of water in the pan. If it starts sizzling upon contact, your oil is ready.

Using a metal spatula or a large spoon, place as many wontons into the hot oil as your pan will fit without them overlapping. Fry each side until golden brown. It only took me about 15 seconds per side so be sure to not leave your pan unattended. Because we’re not cooking raw meat like a traditional wonton, what you’re really looking for is a golden crispy color when frying these. Your cooking times will vary and it’s best to eyeball your wontons by color as a time measure.


When wontons are done frying, carefully remove them and place them on a cooking sheet lined with paper towels. Repeat the frying process until all the wontons are cooked.


To finish these wontons off, coat them in cinnamon sugar. The best way to do this is by placing cinnamon sugar in a small bowl with tall sides. Place each wonton inside the bowl and give it a gentle shake back and forth. Turn the wonton over and repeat.


Or you can sprinkle powdered sugar over the tops of each wonton for a beautiful effect on one side.



Allow wontons to slightly cool for a few minutes before serving them.


Didn’t I tell you you’d have a crispy golden brown morsel filled with heavenly goodness?


Just for fun, place one wonton in a bowl of ice cream for a fancy treat.


A few tips and suggestions:

1. When deep frying anything, be sure to use a cooking oil such as peanut, canola, or safflower which can handle high heat and has a high smoking point.

2. Do not use too much Nutella or thick banana slices. It’s difficult to fold the wrapper over itself and seal the edges if there is too much filling.

3. Always attend the stove while deep frying. These wontons cook very fast (under 30 seconds each side) and will burn if left unattended.

4. Never use wet utensils when frying. If water droplets come into contact with hot oil, it will splatter and you may get burned or your clothes may become oil-stained.

5. Recipe makes 48 pieces. Serving suggestion is 2 wontons per person. Realistically, a person could easily eat between 3-5 of these, so plan accordingly.

6. Coating these with powdered sugar looks better but the cinnamon-sugar mix tastes better.


Many thanks to Tasty Kitchen member Miss Mischief for this fabulous recipe!


Banana Nutella Won Tons, 2 SmartPoints

Satisfy your chocolate craving with this Flashback Friday just in time for Valentine’s day.

Happy Hump Day all! I think tonight I took my LOVE for NUTELLA and BANANAS to a whole new level……I honestly do think that bananas and chocolate were made for each other as I told you all last night when we talked ice cream.

Maybe that is why I almost ALWAYS have a banana whenever I get my Dirty lattes

This morning I was so sleepy and nothing sounded good for breakfast at first. All I knew was I wanted a Dirty Latte and a banana (4 points+).

Once I got to work and I got settled, I decided on my last two Taco Egg Muffins

I LOVE them STILL (5 points+).

I am such a food indecisive person today. I brought 2 options for breakfast and 2 options for lunch. The only thing was when lunch rolled around I decided I was tired of eating my Chinese Chicken Salad.

Since this is our absolute last week in Napa, I had to get my FAVORITE salad from Buckhorn Grill

Yik Yak Chicken Salad. (10 point+ estimate)

A crisp mix of greens, cabbages, crispy pasta, cilantro, green onions, jicama, red peppers, snow peas, tossed with sweet sesame dressing & topped with toasted almonds

this IS a Chinese Chicken Salad I eat everything except the tortilla (it’s actually not good LOL).

Dinner tonight was a super easy, 30 minute meal a la Trader Joe’s Pesto Genovese!

I don’t dig the Maltodextrin x’s 2) but everything else sounds tasty.

I sautéed some mushrooms and garlic in 2 tsp Olive Oil.

Then, removed them from the pan while I cooked the chicken. The chicken is so simple

you cook it over medium high heat for 3-4 minutes per side until done.

I removed the chicken, returned the mushrooms to the pan, adding 1/4 wine and 3 big handfuls of spinach.

Topped with 6 ounces cooked barilla multi-grain pasta, cherry tomatoes and a little basil.

Crushed red pepper flakes, sea salt, black pepper and 1/4 cup shaved parmesan.

2 ounces of Pesto Genovese Chicken (2 points+)

I definitely prefer the real deal where you marinate chicken in your own pesto, but, sometimes, it’s nice when it’s done for you.

I LOVE BIG colorful pasta bowls that remind me of the fancy scallopini dishes you get at an Italian Restaurant. Except this one clocks in at only 6 points+

Last week when I made Homemade Pizza Rolls with TJ, someone mentioned that Slender Kitchen made Banana Nutella Won Tons.

Yesterday my co-workers and I were talking about the things we will miss in Napa….including the GIA Nutella Banana Calzone that you all know I LOVE probably a little too much.

I TRIED to cure my Nutella Banana craving last night with ice cream and even spent some time tweeting with you all about my love of chocolate + bananas LOL.

THEN, today I saw a post over at Zesty Cook that made me realize it’s been a LONG time since I’ve had Nutella. I caved….I bought the BIG Jar.

I mean, after all, I still have a bunch of Egg Roll Wrappers left because believe it or not, I actually didn’t use them all LOL.

For all those afraid of portion control

ONLY MAKE UP AND BAKE UP WHAT YOU WILL EAT! You can’t eat what isn’t there

BANANA NUTELLA WON TONS, 2 POINTS+

INGREDIENTS

  • 6 Nasoya Egg Roll Wrappers, cut in half
  • 12 tsp Nutella
  • 1 banana, sliced in half, then, diced into little “moons”
  • 1 Tbsp butter, melted
  • Cocoa Powder and Powder Sugar Sprinkles, optional

INSTRUCTIONS

1. Preheat oven to 425 and line a large cookie sheet with parchment paper or a sil-pat.

2. Take one egg roll wrapper 1/2 and place 1 teaspoon of nutella in the middle on the left hand side. Top with 4-5 banana moons.

3. Using your finger or a pastry brush, wet the outside half of the egg roll wrapper. Fold the right side over the left pressing the edges to see the wrapper together. You may need additional water to make sure it seals. Place your “won ton” on your cookie sheet and repeat process with the remaining wrappers.

4. Brush both sides of the won tons with butter. Bake for 8-10 minutes until golden and crispy. Remove from cookie sheet and place on a cooling rack to cool completely.

5. If using toppings, use a sifter to sprinkle a little cocoa powder then powered sugar on top. Enjoy!

Makes 12 Banana Nutella Won Tons, 2 Points+ and 2 SmartPoints each

Cut your egg roll wrappers in half. Place 1 teaspoon of Nutella in the center on the left side.

Add 4-5 banana slices on top of the Nutella and wet the outside of the egg roll wrapper.

Flip the right side over, press and seal the edges. Place on a cookie sheet and brush with melted butter.

Bake at 425 for 8-10 minutes.

Plate, sprinkle with cocoa powder and powdered sugar.

Dig in and try not to make noises at how AMAZING it is LOVE and it totally tastes just like a GIA!

NEW AT FRIENDS FOR WEIGHT LOSS

* A delicious looking Turkey and Vegetable Meatloaf from Shannon’s Kitchen!

Then, if you are feeling like you NEED another GIVEAWAY

What is your FAVORITE use for Nutella?

Ok, I have a confession to make here. I honestly have ONLY ever eaten it off the spoon….I have never used it to bake with or even to spread on bread until tonight. It’s one reason I RARELY keep it in the house!


Weight watchers recipes

2. In a small bowl, mix together the bananas and the nutella.

3. Lay out the 16 wonton wrappers on one large cookie sheets sprayed with cooking spray or lined with parchment paper. Fill a small cup with warm water and place it near the cookie sheets.

4. Begin assembling the Banana and Nutella Dessert Wontons by placing a spoonful of the banana mixture in the center of the wonton wrapper. Wet the edges of the wonton wrapper with the warm water and fold over and press down to close. Once you have stuffed and sealed all the wonton wrappers, brush lightly with the egg wash or spray with cooking spray.

5. Bake for 8-10 minutes until crispy. Dust with powdered sugar.


Nutritional Info: 52.4 calories, .9 g of fat, 1o g of carbohydrates, .6 g of fiber, 1.4 g of protein


About The Recipe

So just last week, I posted a recipe for banana-Nutella ice cream, as a part of the $10 Food Day series. I had extra bananas and Nutella on hand, and picked up some egg roll wrappers at the store.

What happened next is sure to become ingrained in our family lore.

I made three batches of these within about 20 hours:

  • First to see if they tasted good (they did).
  • Second, as a late-night dessert.
  • Third, the next day, to take photos of.

In a nutshell, this is my all-time favorite dessert. Do yourself, your family, your friends, your neighbors a favor… Heck, do anyone a favor and make these dessert wontons!


  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 over-ripe bananas
  • ¾ cup white sugar
  • ⅓ cup vegetable oil
  • 1 egg, lightly beaten
  • 10 teaspoons chocolate-hazelnut spread (such as Nutella®), or more to taste

Preheat the oven to 375 degrees F (190 degrees C). Grease or spray 10 to 12 muffin cups, or line with paper liners.

Combine flour, baking soda, baking powder, and salt in a large bowl.

Beat bananas, sugar, oil, and egg in a smaller bowl. Add banana mixture to the dry ingredients and mix until just moistened.

Spoon batter into the prepared muffin cups. Add a dollop of chocolate-hazelnut spread onto each muffin and swirl together well.

Bake in the preheated oven until a toothpick inserted into center of a muffin comes out clean, 15 to 17 minutes.


Nutella Wontons

A few weeks ago, I developed quite a hankering for wontons. I eventually got around to gathering all of the ingredients and whipped up a glorious batch of cabbage and pork wontons. They were the kind of food perfection that I dreamed about for days afterwards. They were so good that I had to go searching for more wonton wraps because we devoured the first 100 (I still had some of the filling left over, and it would have been a crime to go to waste).

When I sat down to make another batch of delicious pork wontons, I ended up having a couple dozen wraps left over. Not one to let any food go to waste, I dreamed up an idea. I admit – I thought I was being totally creative when I thought of the idea to put Nutella in the wonton wraps. I shouldn’t have been so naive. Of course it had been tried before….although maybe my particular spin was a unique version.

I was eager to share both wonton recipes. Did I mention that those pork wontons were incredible? After uploading the photos to my computer, I pulled out my iPad to grab the recipe. And it was gone. However creative I got with my Googling, I could not find the wonton recipe again. (I eventually did figure out the recipe, FYI)

At least the Nutella wonton recipe is safe in my head. And right here…so I don’t forget. And so I can make them again.

Because however incredible the pork wontons were, these…well, these were full of Nutella.


Watch the video: Nutella Banana Wonton Recipe - Gregs Kitchen Dessert (May 2022).