Blueberries in a Blanket
In a small sauce pan over medium heat, combine the blueberries, lemon, and sugar.
Mash the blueberries lightly until juice is released and increase heat.
Bring liquid to a boil and add the cornstarch and water combo. Reduce heat and cook until thickened. Add additional sweetener to taste.
Meanwhile, microwave the cream cheese for about 30 seconds until soft. Stir in the powdered sugar and vanilla.
Lay out a few of the wontons. Following package instructions, wet the edges and dollop the filling in the center. The package will explain how to fold pretty wontons, or you can fold into triangles. Repeat until no more filling remains, approximately 40 wontons.
Brush the tops with milk and sprinkle with additional sugar. Arrange wontons in a single layer and freeze for at least 30 minutes.
Preheat oven to 350 degrees F. Bake for 8 – 10 minutes until edges and tops are lightly browned and crispy. Some filling may leak out (less will leak the more frozen the wontons are). Serve warm.
Ingredients — Makes 40
3/4 cup blueberries
1/2 tbsp lemon juice
2+ tbsp sugar
1/2 tbsp cornstarch mixed with 1 tbsp water
8 oz. cream cheese
1/3 cup powdered sugar
vanilla extract small splash
40 count wanton wrappers
1 tbsp milk
Demerara sugar garnish