Reviews (2)
Add Rating & Review
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
Martha Stewart Member
Rating: Unrated
12/10/2012
This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
Martha Stewart Member
Rating: Unrated
06/01/2010
VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..
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Wonton Cups with Cream Cheese and Chutney
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
12 rectangular (3 1/2-by-3-inch) wonton wrappers
1 teaspoon olive oil
1 bar (3 ounces) cream cheese, room temperature
1/4 cup jarred mango chutney
1 tablespoon Dijon mustard
3 walnut halves, broken into pieces
Sliced chives, or scallion (optional)
Cook's Notes
For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months.Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.
Gallery
Wonton Cups with Cream Cheese and Chutney
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 12
Gallery
Wonton Cups with Cream Cheese and Chutney
Wonton Cups with Cream Cheese and Chutney
Wonton Cups with Cream Cheese and Chutney
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 20 mins
Yield: Makes 12
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 12 rectangular (3 1/2-by-3-inch) wonton wrappers
- 1 teaspoon olive oil
- 1 bar (3 ounces) cream cheese, room temperature
- 1/4 cup jarred mango chutney
- 1 tablespoon Dijon mustard
- 3 walnut halves, broken into pieces
- Sliced chives, or scallion (optional)
Directions
Preheat oven to 350 degrees. Stack wonton wrappers and, using a 2 1/2-inch round cookie cutter, cut into rounds. Working with 3 rounds at a time (and keeping the remaining covered with a damp towel), spread them out on a work surface; brush one side of each wrapper with oil.
Tuck rounds into nonstick mini-muffin cups, oiled side up; press down to fit into bottom and sides. Bake until golden brown, 8 to 10 minutes. Cool slightly before removing.
In a small bowl, mix cream cheese, chutney, and mustard. Spoon about 2 teaspoons cream-cheese mixture into each cup; garnish with chives, if desired, and walnut pieces. Serve.
Cook's Notes
For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months.Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.
Cook’s Notes
For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months.Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.
Reviews (2)
Add Rating & Review
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
Martha Stewart Member
Rating: Unrated
12/10/2012
This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
Martha Stewart Member
Rating: Unrated
06/01/2010
VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..
Reviews (2)
Add Rating & Review
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
Add Rating & Review
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
169 Ratings
5 star values:
22
4 star values:
36
3 star values:
68
2 star values:
36
1 star values:
7
- 5 star values:
- 22
- 4 star values:
- 36
- 3 star values:
- 68
- 2 star values:
- 36
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
12/10/2012
This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
Martha Stewart Member
Rating: Unrated
06/01/2010
VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..
Martha Stewart Member
Rating: Unrated
12/10/2012
This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
Rating: Unrated
Rating: Unrated
06/01/2010
VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..
All Reviews for Wonton Cups with Cream Cheese and Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Wonton Cups with Cream Cheese and Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
