Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top, pour lemon juice over the garlic and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 60 minutes or until garlic cloves are soft and golden in color. Allow to cool.
Once cool, use a fork or squeeze the garlic out of the skin and mix well with the cream cheese and white pepper.
Heat 2 inches of oil in a large pot over medium high heat.
Lay wonton wrapper on a flat surface. Place 1/2 teaspoon of filling into the center of the wonton. Use your finger to wet the sides of the wrapper. Then carefully pull opposite sides together to make a pointed top. Be sure to seal all sides, you don’t want any of the cream cheese coming out while you are frying them.
Once the oil has reached 350 degrees add the wontons carefully, in batches if necessary and fry until golden brown, 2 - 3 minutes. Allow to cool slightly and serve.