Fig and Cream Cheese Won Tons

We took cooking lessons from our friend Dan Pettis some years ago in Shalimar.  What a creative Chef he is, and he has gone on from his early work with Tim Creehan to operating his own successful restaurants in the Florida panhandle with Bistro One20 his flagship in Niceville.  This appetizer is original to Dan and one you will want to file for the future.

  • Two dozen won ton wrappers
  • 3 egg yolks, beaten
  • 1 pound of cream cheese
  • 1/2 pound of dried figs
  • 2 tablespoons of honey
  • 2 cups of Japanese plum wine
  • 1/2 cup of balsamic vinegar
  • Canola oil for frying

Process the cream cheese, figs, and honey until figs are chopped and incorporated.  Put 1/2 of a teaspoon of the mixture on each won ton wrapper, brush with the egg yolks, and fold into a triangle first, then fold in the outside points making a bishop’s hat.  Combine the wine and vinegar and reduce to a syrup.  Fry won tons in canola oil at 375 degrees until crispy and serve with the glaze spooned over.


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