If you made the Won Ton Soup from yesterday (and even if you didn’t) you’re going to want to try these delicious little nibbles using the remaining won ton wrappers. This recipe comes from Melinda and Bob Blanchard’s wonderful A Trip to the Beach Cookbook. They serve them as a garnish for ice cream and sorbet. I think they are perfect for tea time or brunch. Mr. O-P thinks they’re great any old time.
They go together in a flash and require REAL maple syrup (don’t even think about using Mrs. Butterworth), and need to be baked until the edges brown and curl.
Cinnamon Maple Wonton Crisps
2 tablespoons unsalted butter, melted
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
¼ cup sugar
18 thin wonton wrappers
Sifted confectioners’ sugar for dusting
Preheat the oven to 375°F.
Mix together the butter, maple syrup, cinnamon, and sugar. Arrange the wonton wrappers on a sheet pan lined with parchment paper and brush* them with the butter mixture. Bake until golden brown, 5 to 10 minutes. Dust with confectioners’ sugar before serving.
*I found the mixture didn’t spread too well with a brush, so I just spooned about 2 teaspoons of mixture on each wonton wrapper, and spread it to the edges with the back of a spoon.
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