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1
NOTE: You will need a non-stick mini muffin pan.
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2
Preheat oven to 400 degrees F.
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3
Spread a little of the flour onto some wax paper and unfold one of the puff pastry sheets onto it. Roll the dough with a floured rolling pin until it is 12X12 inches.
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4
Using a knife, cut the pastry dough into 24 squares. Repeat this process with the other sheet of puff pastry for a total of 48 squares.
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5
Shape a square of puff pastry into each muffin tin slot and then place a cherry into the bottom of each. Careful to not let any puff pastry square touch another and keep the tops open for filling.
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6
In a large bowl, using electric beaters; whip the heavy whipping cream and then add the mascarpone cheese in chunks and whip to blend completely.
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7
In a little bowl; mix the strong coffee with the cinnamon, nutmeg, and sugar until it forms a paste. Add to the mascarpone mix and blend well.
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8
With a spoon, stir in 1/4 cup pecan chips reserving the other 1/4 cup for garnish. Stir in the graham cracker crumbs. Place mascarpone mix in the fridge until ready to use.
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9
Bake the puff pastry squares with cherries for 13 minutes or until golden brown.
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10
Use a fork to gently remove puff pastry wontons from the muffin pan to a serving plate. (they will come right out, the fork is to keep from burning your fingers).
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11
Allow the puff pastry wontons to cool for 10 minutes.
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12
Place a heaping teaspoon of the mascarpone filling over each cherry. Sprinkle each wonton with a bit of the reserved pecan bits then serve!
