Sweet Crescents ~ Won Ton Wrappers

Whenever I have a few wonton wrappers left over I usually make them into these crispy, sweet and crunchy morsels. The recipe is from Rhoda Yee, a brilliant San Francisco Bay Area teacher and cookbook author. I learned so much from her when I first starting cooking Chinese food back in the late 70's & early 80's, I've used her cookbooks so much, they are tattered and practically falling apart.

I've never made the entire 8 to 10 dozen! If you want fewer, just guestimate and reduce the proportion of filling ingredients accordingly, just keep all filling ingredients in equal proportions, keeping in mind it only takes 1 level teaspoon of filling for each crescent. Hot tea, ice cream or some fresh chilled fruit are good with these. Let them cool somewhat before sampling ~ the filling will be molten right out of the pan/wok.

Sweet Crescents

Yield 8 to 10 dozen

1/2 cup chopped, salted cocktail peanuts

1/2 cup coconut flakes

1/2 cup brown sugar

1/2 cup granulated sugar

1 package won ton wrappers

1 egg, beaten

Mix peanuts, coconut, brown sugar and granulated sugar. Fold won ton squares into triangles. Round off the top corner with scissors . (Or buy the round wrappers.) Place 1 teaspoon filling in center. Moisten edges with beaten egg and seal.

Deep fry in hot oil until golden, turning once; drain.

Store in air-tight container. They will keep for 3 to 4 weeks if kept in an airtight container.

Ha! They NEVER last that long around here.