Today, I was going to surprise you with baked vegan s’mores wontons. Instead every single one of those wontons had its s’mores filling busting out and oozing all over the baking pan. And that happened just halfway through the anticipated cooking time.
Now, I’m no stranger to kitchen mishaps. I admit I’ve had my share in the past and I’m sure I’ll have more in the future. But I’ve made crispy wontons in the oven plenty of times before without any problems at all, see Baked Cream Cheese Wontons as proof. I was using that recipe as the base for these s’mores wontons.
Perhaps I went overboard and over-filled the wontons. I had just gotten a bag of Trader Joe’s vegan marshmallows for $2.99 and was excited about trying them out. I didn’t even use a whole marshmallow, just half of one cut into thirds to fit inside. And don’t get me started on how much I love Justin’s Chocolate Hazelnut Butter.
Maybe the temperature should have been a bit lower. Maybe I should have paid more attention and checked on them sooner (remind me to not check email and bake at the same time).
Not one to needlessly waste food, I sampled one of the wontons and they were actually pretty good. A big air pocket expanded inside the crisp wonton with some of the nut butter and marshmallow lining the bottom. The rest of the filling melted out onto the pan. Caution: no matter how good the melted part looks, refrain from eating it until after it has cooled down a bit.
The recipe is still a works in progress, the first version with results pictured above: Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil. Placed half of a large marshmallow and 1 teaspoon of nut butter in the center of the wonton skin. Wet the edges with a finger dipped in water and fold down to form a triangle. Press firmly to seal the edges. Bake the wontons for 10 minutes.
For version 2.0 next time, I’ll turn down the temperature to 350 degrees, use less filling and keep a much closer eye on the time and the baking.