Serves 10 4-5 Pieces each

By Erika Sarogosa

Adapted from the Asian Cookbook by: Charmaine Solomon

Ingredients:

8- Figs- Pureed

1/2 cup- chopped macadamia nuts

1/2 lb cream cheese

1 lemon – zest

40 – 50 wonton wrappers

3 Tb- Sugar

1 tbs- orange juice

Procedure:

Puree figs, almonds, cream cheese lemon zest, sugar, and orange juice together. When it forms a mixture,　 make into small cylinders about as thick as your little finger and half as long. On each square of wonton put a roll of mixture, placing it diagonally. Pick up corner of pastry and place it over the filling, tucking point under. Roll up the wonton into a tube so that filling is completely enclosed, then twist the ends of the pastry tube, putting a finger In the end to keep the shape like a Christmas cracker. When they are all made heat oil in a wok and when very hot fry about 8 wontons at a time, turning them, until they are golden brown all over. Lift them out with a slotted spoon and drain on absorbent paper. When cool sprinkle with icing sugar.

Sauce:

2 cups Juiced tree tomato

1/2 cup sugar

Procedure:

Reduce with sugar and strain

Serve with Hawaiian Vanilla Ice Cream