Sweet, spicy, creamy and crispy, these little bites of deliciousness will reappear in your dreams!
Preheat oven to 350F and pull out two baking sheets. Line them with parchment paper.
Into a medium bowl, add the softened cream cheese. Stir until smooth.
To the bowl, add shrimp, finely diced celery and red onion, dried thyme, dried oregano and minced garlic.
Mix to combine all ingredients.
Lay out on a large cutting board, a stack of three sheets of phyllo. Keep the remaining phyllo under a damp cloth so the sheets don't dry out.
Using a rolling pizza cutter, cut the phyllo into twelve equal sized portions that will be roughly square.
Use a spoon to add 1 to 1 1/2 tbsps of wonton filling to the centre of each of the twelve portions.
Brush or drizzle melted butter around the perimeter of each of the twelve pieces of phyllo.
Bring the corners of each wonton up to the middle and pinch the buttery edges together to seal.
Place each one on a parchment lined baking sheet as you finish it. Then repeat with remaining phyllo sheets and filling.
At the end, you will have two pans each with 12 wontons on it. Place those pans into the oven to bake for about 30 minutes or until the phyllo on the top of the wonton has browned nicely.
In the meantime, make your Jalapeno Raspberry Sauce.
Calorie Count does not include phyllo because I couldn't get the calculation to work properly with it!