Phoenix Bakery Inspired Butterfly (a.k.a. Bowties or Dan San)
Recreate these famous Los Angeles Chinatown butterfly pastries at home using store bought wonton wrappers!
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 20 won ton wrappers
- 200 g sugar (about 1 cup)
- 50 mL water (about 3 1/2 tbsp)
- 15 g corn syrup (about 1 tbsp)
- 15 g canola oil (about 1 tbsp)
- more oil for brushing
Instructions
- 1
Layer two wonton wrappers on top of each other. Slice the stack down the middle. Then cut a slice lengthwise going down the center of each set of rectangles, leaving about a 1/2 inch border at the top and bottom. Take the short end of the rectangle and push both layers through the center hole. Repeat for all the wonton wrappers.
- 2
Brush each twist of wonton wrappers with oil. Deep fry in oil at 350 degrees F for a couple minutes or air fry in a preheated air fryer at 350 degrees F for four minutes until wrappers are browned and crispy.
- 3
In a pot, combine sugar, water, corn syrup, and oil. Heat just until sugar is dissolved and mixture is bubbling. Take off the heat, transfer to a heat proof bowl, and let cool in the fridge for 10 minutes or until mixture thickens to a syrup consistency.
- 4
Dip cooked wonton twists in the bowl of sugar syrup until evenly coated. Let excess syrup drip off and serve immediately. Butterflies are best eaten the day they are made.