Peach Rangoon

• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 1/2 teaspoons Vanilla Extract
• Pinch Of Ground Cinnamon
• 1 Large Egg
• 1/2 cups Peaches, Chopped
• 40 Wonton Wraps
• 13 cups Water, Divided
• 2 cups Canola Oil
• 2 Tablespoons Confectioners Sugar Plus Additional For Sprinkling
• Soy Sauce For Dipping (optional)
• Chocolate Syrup For Drizzling Or Dipping (optional)

1. Using an electric mixer, combine cream cheese, sugar, vanilla and cinnamon until blended; then add in egg and blend well.
2. Fold in peaches.
3. On a clean surface, fill the center of each wonton with 1 teaspoon of cream cheese mixture.
4. Using a pastry brush, brush the edges with water and fold in half, pressing all edges with water until sealed.
5. Fold corners in.
6. Repeat with remaining mixture.
7. Heat oil over medium high heat.
8. Test the oil with a drop of water, making sure it is hot.
9. Carefully place 5-7 wontons using a slotted spoon in to oil.
10. Cook for 1-2 minutes until slightly brown.
11. Transfer to paper towels to drain.
12. Repeat with remaining wontons.
13. Mix confectioners sugar and 2 teaspoons of water until combined.
14. Drizzle on top of cooked wontons.
15. Sprinkle with confectioners sugar.
16. Serve with soy sauce and/or chocolate syrup.
17. To freeze: After wontons have cooled, transfer to a freezer safe container or bag to freeze.
18. To reheat, preheat oven to 375 degrees F. Place desired amount on a baking sheet and bake for 15-20 minutes until cooked.

weight cream cheese, sugar, vanilla, cinnamon, egg, peaches, wraps, water, canola oil, confectioners sugar, soy sauce for, chocolate syrup

Taken from tastykitchen.com/recipes/appetizers-and-snacks/peach-rangoon/ (may not work)