I almost called this post “Nutella Wonton Poppahs” because I was really feeling the Boston accent and thought that calling these little golden treasures “poppers” was fitting due to their surprising Nutella chocolate bomb of cinnamon flavor inside a thin, crispy bubbling layer. In its original recipe, they are called Peanut butter & Banana pockets, in which, the label “pockets” it quite cute and fitting as well. I transformed them into a much more sophisticated, romantical-dessert form, and used nutella instead; and the family I live with LOVED them, in fact I made four batches in a week and they didn’t last the night. Very easy and quick ya’ll. Unless you are really going crazy and experiment with a variety of imaginative ingredients…check it out.
1 package of wonton wrappers, or egg roll wraps (usually larger, look for the mini ones) and wonton wrappers you are more likely to find in a general grocery store
About 1/4 jar of Nutella (Try and find a glass jar with label in foreign language, usually those are imported and they remind me of being in Italy. Besides the small disadvantage of possibly dropping the jar, as Ashley did on our tile kitchen floor, and watching the bottom of the glass jar shatter and Nutella spill from the bottom, the Nutella, I swear tastes a lot richer.
1 tsp of coconut oil, melted
Dash of organic cinnamon
Add in if so desired: shredded coconut, peanut butter, quarter sized diced banana, chocolate chips
Preheat oven to 400F and prepare a piece of parchment paper on a baking sheet. Spray with coconut oil.
Place wonton wrappers on the paper and add a dollop of Nutella. VERY IMPORTANT: do not forget to add a dash of cinnamon. Add desired additional ingredients within space limitations, and fold the sides of wrapper over to meet in the middle and seal the pocket. Use a baster brush to glaze pockets with melted coconut for added crispiness, and bake for about 10 minutes or until golden brown. Watch carefully so they do not burn.