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Cut each wonton in a square. Place them on a horizontal surface. Drop, approximately, 1 tablespoon of manjarblanco on the center of each wonton leaving edges clean.
Brush water on edges and fold each wonton forming a triangle. Press wonton around the filling (to eliminate air) and edges to seal.
Place wontons on a baking sheet in the freezer for a minimum of one hour.
Heat oil in deep skillet until hot, but not smoky. Remove wontons from the refrigerator and fry them in the oil until golden on both sides. Remove and drain on paper towel. Arrange 3 or 4 wontons on each plate and dust with confectioners’ sugar.
Serve with Pastry cream.
Optional: Wontons may be filled with Chocolate fudge.
Wontons may remain in freezer for 2 to 3 weeks, before frying.
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