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Cherry Cheesecake Egg Rolls

Carly
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Cherry Cheesecake Egg Rolls: A Decadent Delight

Cherry Cheesecake Egg Rolls

Who says dessert has to be served in a traditional pie or cake form? These Cherry Cheesecake Egg Rolls offer a unique and indulgent twist on classic flavors. Imagine a crispy, golden-brown egg roll wrapper encasing a sweet and tangy cherry filling complemented by a rich, creamy cheesecake center. It's a symphony of textures and tastes that will tantalize your taste buds. Perfect for parties, potlucks, or a special treat, these delectable egg rolls are sure to impress.

Ingredients

For the Egg Roll Wrappers:

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup warm water
  • 1 tablespoon vegetable oil

For the Cherry Filling:

  • 1 cup pitted cherries, fresh or frozen
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon almond extract

For the Cheesecake Filling:

  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract

For Frying:

  • Vegetable oil for frying

Instructions

Making the Egg Roll Wrappers:

  1. Combine dry ingredients: In a medium bowl, whisk together the flour and salt.
  2. Create dough: Gradually add warm water and vegetable oil to the dry ingredients, stirring until a dough forms.
  3. Knead dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
  4. Rest dough: Cover the dough with a damp towel and let it rest for 30 minutes.
  5. Roll and cut: Roll out the dough into a thin, even sheet, approximately 1/8 inch thick. Cut the dough into 4-inch squares.

Making the Cherry Filling:

  1. Combine ingredients: In a medium bowl, gently mix together the pitted cherries, sugar, cornstarch, and almond extract.
  2. Macerate cherries: Allow the mixture to sit for 15 minutes, allowing the cherries to release their juices.

Making the Cheesecake Filling:

  1. Cream ingredients: In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Assembling the Egg Rolls:

  1. Fill wrappers: Place 1 tablespoon of the cherry filling in the center of each egg roll wrapper.
  2. Add cheesecake filling: Top the cherry filling with 1 tablespoon of the cheesecake filling.
  3. Seal the roll: Fold the bottom of the wrapper over the filling, then bring the sides together and roll up tightly, tucking in the ends.

Frying the Egg Rolls:

  1. Heat oil: Pour enough vegetable oil into a large skillet to reach a depth of about 1 inch. Heat the oil over medium heat until it reaches frying temperature.
  2. Fry egg rolls: Carefully add the egg rolls to the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes per side, or until golden brown and crispy.
  3. Drain: Remove the cooked egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.

Serving Suggestions:

Serve the Cherry Cheesecake Egg Rolls warm or at room temperature. For an extra special treat, drizzle them with chocolate sauce or serve with a scoop of ice cream.

Tips

  • For a shortcut, use store-bought egg roll wrappers.
  • If fresh cherries are unavailable, frozen cherries work well.
  • Experiment with different fruit fillings, such as blueberry or raspberry.
  • For a richer cheesecake filling, use whole milk cream cheese instead of low-fat.
  • To prevent the egg rolls from becoming greasy, allow them to cool on a wire rack before serving.

By following these instructions and incorporating the provided tips, you'll create a truly unforgettable dessert that will leave your guests craving more. Enjoy!

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