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Strawberries with Crisp Wontons

Chinese five-spice powder is used in both sweet and savory dishes; it adds a subtle hint of spice to the whipped cream.

  • Servings: 4
Strawberries with Crisp Wontons

Source: Martha Stewart Living, April/May 1993


  • 4 wonton wrappers
  • 1 tablespoon unsalted butter, melted
  • 2 tablespoons plus 1 teaspoon sugar
  • 2 pints fresh strawberries, hulled
  • 1 pint heavy cream
  • Pinch of five-spice powder or cinnamon and ground cloves


  1. Heat oven to 425 degrees. Brush both sides of wonton wrappers lightly
    with melted butter. Spread 2 tablespoons sugar on a plate and press
    skins into sugar to coat evenly on both sides. Place on a nonstick
    or buttered baking sheet. Bake for 4 to 5 minutes, or until wontons
    begin to turn golden brown. Turn and cook an additional 2 minutes
    or until evenly browned. Remove from baking sheet and let cool.

  2. Slice the strawberries and toss with 1 teaspoon sugar. Whip the
    cream with five-spice powder or cinnamon and cloves.

  3. Divide strawberries among four plates. Top with cream and a crisp wonton, and serve.

Cook's Note

Wonton skins are available in the produce or freezer section of most supermarkets, as well as in Asian food markets. Unused wonton skins can be frozen for future use.

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