To Make Chocolate Filling:

1. Pour 10 cups (2.4L) water in Wolf steamer.
2. Heat to 200°F, covered with steamer lid.
3. In solid pan, pour cream.
4. Place pan in steamer.
5. Cover with lid and heat for 5 minutes, or until cream is warm.
6. Reduce steamer temperature to 140°F.
7. In the cream mix in spread and chocolate, stirring until melted.
8. Remove pan from steamer.
9. Add almond extract and pecans, if desired.
10. Cover.
11. Chill in Sub-Zero refrigerator 1 to 2 hours or until set.

To Assemble Won-Tons:

1. Using rolling pin, roll puff pastry to 1/8” to 1/4” thick.
2. Cut pastry into 3-inch squares.
3. Place a 1 inch ball of chocolate in center of each square.
4. Brush edges with beaten egg, fold over and pinch to seal.
5. Pinch together two corners to make the won-ton.
6. Continue with remaining pastry squares.
7. Heat Wolf fryer to 350°F.
8. Carefully place won-tons in oil and fry 3 to 4 minutes or until golden.
9. Combine sugar and cinnamon in small bowl.
10. After removing won-tons from oil, coat with cinnamon sugar mixture.
11. Serve warm.