Peach Mascarpone and Pecan Wontons

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  • Level: Intermediate
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 25 to 30 wontons
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2 fresh peaches (semi-ripe to ripe,) to yield 2 cups diced

2 tablespoons sugar

1/2 cup mascarpone cheese

3 tablespoons chopped pecans, toasted and salted

1 package wonton wrappers (25 to 30)

1 egg, beaten

Vegetable oil, for frying

1 tablespoon confectioners' sugar, for garnish


  1. Pit the peaches and chop into small dice. In a small saucepan, cook the peaches and sugar over medium heat until soft, 5 to 7 minutes. Remove from the heat. Stir in the mascarpone cheese and pecans. Keep the wonton wrappers under a moist towel to prevent drying out. Working one by one, place a heaping tablespoon of peach-mascarpone mixture in the center of the wrapper. Brush egg wash along the top two sides, and then fold into a triangle, squeezing out as much air as possible. Line the finished wontons on a plate and cover with another damp towel until ready to fry.
  2. In a medium-sized skillet, heat the oil until just smoking. Working in batches, fry the wontons until golden brown, about 2 minutes on each side. Remove the wontons to a paper towel-lined plate to drain excess oil. Transfer to a serving plate and garnish with confectioners' sugar.