Ingredients
4 ounces cream cheese, softened1/4 cup sweetened shredded coconut1/4 cup mashed ripe banana2 tablespoons chopped walnuts2 tablespoons canned crushed pineapple1 cup marshmallow creme24 wonton wrappersCooking spraySAUCE:1 pound fresh strawberries, hulled1/4 cup sugar1 teaspoon cornstarchConfectioners’ sugar and ground cinnamon
Preparation
Preheat air fryer to 350°. In a small bowl, beat cream cheese until smooth. Stir in coconut, banana, walnuts and pineapple. Fold in marshmallow creme.
Position a wonton wrapper with 1 point toward you. Keep remaining wrappers covered with a damp paper towel until ready to use. Place 2 teaspoons filling in the center of wrapper. Moisten edges with water; fold opposite corners together over filling and press to seal. Repeat with remaining wrappers and filling.
In batches, arrange wontons in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown and crisp, 10-12 minutes.
Meanwhile, place strawberries in a food processor; cover and process until pureed. In a small saucepan, combine sugar and cornstarch. Stir in pureed strawberries. Bring to a boil; cook and stir until thickened, 2 minutes. If desired, strain mixture, reserving sauce; discard seeds. Sprinkle wontons with confectioners’ sugar and cinnamon. Serve with sauce.
