Combine the orange zest and sugar and set aside. Lay the wonton skins on a work surface and spoon 1 scant tablespoon of the chocolate-hazelnut spread onto each. Brush the edges with water and then fold the skins to form half-moons or triangles. Press the moistened edges together to seal.
Heat a 10-inch saute pan over medium-high heat.
Add the butter and water and let the butter melt.
Add the chocolate-filled wontons, cover, and simmer for about 3 minutes.
Remove the cover and simmer until the liquid has evaporated.
Reduce the heat to medium and cook until the bottoms of the wontons become crisp and golden brown.
Use a flat spatula to help release them from the pan. (They may stick at first, then release once they are ready.) Blot any butter with a paper towel.
Sprinkle the orange-sugar mixture over the wontons and serve with ice cream and orange segments, if using.
Notes
Recipe used with permission from Workman Publishing Company