Cynthia Pratt, a retired culinary instructor at Kapolei High School, suggests this dessert for parties.

“The recipe requires only seven ingredients and yields enough for sharing with friends and family,” she says. “The wontons can be kept airtight for three to four days and do not require refrigeration. Kapolei High culinary students have served them at holiday events.”

• 1 pound pitted dates
• 1 cup walnuts
• Fine zest of 1 orange
• 60 wonton pi (wrappers)
• 1 egg, beaten
• Vegetable oil, for deep frying
• 1 to 2 cups sifted powdered sugar, in a bag

Place dates, walnuts and orange zest in a food processor and chop until the mixture is uniform and thick. Form into 60 balls, each a heaping teaspoon.

Brush wonton pi with beaten egg. Place a date ball in the center of each pi, bring up the sides of the pi and press to enclose the ball, allowing the pi to form “petals” (see photo).

Pour oil into a pot to a depth of 3 inches. Heat to 360-375 degrees. Fry wontons until golden, then drain on rack. When slightly cooled, shake in powdered sugar. Makes 60.

Nutritional information unavailable.

Make-ahead tips: Fried wontons may be kept airtight and tossed in powdered sugar just before serving. Or, the date balls can be frozen, wrapped in pi and fried at a later date.