Wraps 3 Ways

Serving Size 12

Prep Time 15 mins

Cook Time 10 mins

Difficulty Easy

Ingredients

Wonton Wrappers Strawberry Pop Tarts

  • 1 package Nasoya Wonton Wrappers
  • 1 cup strawberry jam
  • 1 large egg (or vegan alt)
  • 2 tablespoons water
Icing:
  • 1 cup confectioners’ sugar
  • 2 tablespoons cream or milk (or pb milk)
  • 2 tablespoons jam
  • 1/2 teaspoon vanilla
  • Dehydrated strawberries
Recipe inspired by: Super Sister Fitness & Almost Makes Perfect

 

Round Wrap Blueberry Hand Pies
  • 1 package Nasoya Round Wraps
  • 1 cup blueberry preserves
  • 1 large egg (or vegan alt)
  • 2 tablespoons water
  • 2 tablespoons coarse sugar turbinado
Recipe inspired by: Mom on Time Out
Eggroll Wrapper Peach Cream Cheese Danish
  • 1 package Nasoya Eggroll Wraps
  • 4 oz. vegan cream cheese, softened
  • 1/4 cup peach jam
  • ¼ cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2 peaches, fresh or frozen & sliced
  • 1 egg (or vegan alt)
  • 1 tablespoon water
Glaze
  • ½ cup confectioner’s sugar
  • 2 tablespoon milk (or pb milk)
  • ½ teaspoon vanilla
Recipe inspired by: Real House Moms

Preparation

  1. Wonton Wrappers Strawberry Pop Tarts - Preheat oven to 400°F Crack egg into a small bowl, add water and whisk together. On a parchment lined baking sheet, lay out wonton wrappers 1 inch apart. Add egg wash to each wrapper, then layer a second wonton wrapper on top to create a double layer. Add egg wash to the top wrapper, then add a small spoonful of jam. Repeat the wrapper layering on top of the jam, gently pinching the edges to seal. Crimp the edges with a fork, then poke some holes on top with a fork. Finish each pop tart with more of the egg wash. Bake for about 10-12 minutes or until golden brown. Allow pop tarts to cool. Once cooled, whisk together icing ingredients. Spread over each pop tart & sprinkle with crushed freeze-dried strawberries.
  2. Round Wrap Blueberry Hand Pies - Preheat oven to 400°F Crack egg into a small bowl, add water and whisk together. On a parchment lined baking sheet, lay out round wrappers 1 inch apart. Add egg wash to each wrapper, then layer a second round wrapper on top to create a double layer. Add egg wash to the top wrapper, then add a small spoonful of preserves. Repeat the wrapper layering on top of the jam, gently pinching the edges to seal. Crimp the edges with a fork, then poke a slit on top with a knife. Finish each hand pie with more of the egg wash & sprinkle with coarse sugar. Bake for about 10-12 minutes or until golden brown. Allow hand pies to cool.
  3. Eggroll Wrapper Peach Cream Cheese Danish - Preheat oven to 400F. In a bowl, mix cream cheese, confectioner’s sugar, and vanilla extract until thoroughly combined. Crack egg into a small bowl, add water and whisk together. On a parchment lined baking sheet, lay out eggroll wrappers. Add egg wash to each wrapper, then layer a second wrapper on top to create a double layer. Spread about 1 tablespoon of cream cheese in the center of each wrapper. Top with a thin layer of peach jam. Finish by topping jam with 2 slices of peaches. (If using frozen, allow to thaw before using). Brush the egg wash around the outer edge of the puff pastry and fold in 2 opposite corners. Bake for 10-13 minutes or until golden brown. While the danish bakes, make the glaze by mixing the confectioner’s sugar, milk, and vanilla together in a bowl. Once the pastry is cooked and has cooled to room temperature drizzle the glaze over the pastries and enjoy!

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