Special Diet

Sweet Wonton Millefeuille

prep 10 mins, plus cooling cook 3 mins
  • 2 tablespoons caster sugar
  • ½ teaspoon ground cinnamon
  • 9 wonton wrappers
  • 25 g (1 oz) unsalted butter, melted
  • 125 g (4 oz) mascarpone cheese
  • 1–2 tablespoons icing sugar, plus extra for dusting
  • 1 teaspoon lemon juice
  • 125 g (4 oz) fresh strawberries, hulled and sliced

Mix the caster sugar and cinnamon together. Cut the wonton wrappers into quarters, brush with the melted butter and coat with a layer of the spiced sugar.

Put on a baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 2–3 minutes until crisp and golden. Leave to cool on a wire rack.

Beat the mascarpone with the icing sugar and lemon juice in a bowl and spread a little over 12 of the crisp wontons. Top with half the strawberry slices. Repeat the process with another 12 wontons and the remaining mascarpone mixture and strawberries to make a second layer. Put the remaining wontons on top and dust with a little extra icing sugar. Serve with glasses of champagne, if you like.

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