Deep-Fried Wonton Cookies ( Teem Gok)

1 1/2 c Chopped prunes

-(or chopped dried apples) 1 c Chopped dried apricots

1 1/2 c Brown sugar, packed

1 1/2 c Flaked coconut

1 c Chopped almonds

24 Wonton skins

Oil Mix together prunes, apricots, brown sugar, coconut and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle. Press edges firmly to seal. Cover to prevent drying. Heat oil (1 to 1 1/2 inches) to 360F. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side. Drain. Cool thoroughly and store in airtight container. Serve with ice cream or sherbet if desired.