Wednesday, August 5, 2015

Baked Cream Cheese Rangoons



If you have never had the pleasure of perusing the Chef-in-Training blog, then you need to hop right over and have a look because today’s recipe is from her. Her recipes are always delicious, beautifully photographed, and perfectly doable, even this one (that I thought looked a bit trickier than it actually was).  You need to see her photos though, because not only does she show you the beautiful exterior of these delicious little snacks, but also the creamy interior. It never occurred to me to take a photo of the inside, and even if it had, most of them would have been noshed down before I ever had the chance to whip out the camera.

Because I was just making this for Mr. O-P and me, I cut the recipe in half. It still made 16. Not to worry, we ate them all. I cut all of the ingredients in half, with the exception of the minced garlic, and I added some finely minced, fresh parsley.

We dipped ours into Peach-Pepper Preserves in lieu of sweet and sour sauce, and then into hot mustard. Delicious!
Baked Cream Cheese Rangoons

1 8-oz. pkg. cream cheese, softened
teaspoon minced garlic
teaspoon salt
1 Tbsp. chopped green onion
1 egg
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Preheat oven to 400º F.

In a medium bowl, beat cream cheese, garlic, salt, and green onion together with a hand mixer until thoroughly combined.

In a separate bowl, whisk egg until well beaten.

Place one teaspoon of cream cheese mixture into the center of one wonton wrapper. (There is the temptation to use a bit more, but tread carefully lest they pop open and turn into miniature cream cheese volcanoes.)

Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper.

Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to form an X or star appearance. (I tried this a couple of different ways, first gathering all corners to the middle at once and pinching, and then trying to match up opposite corners, and pinching.  It really made no difference; it worked just as well both ways.) 

Place on a greased, or parchment-lined cookie sheet. Lightly spray the tops of the wontons with cooking spray, and bake for 7-12 minutes or until tops are golden brown in color. 

These do not keep, so be prepared to eat them all in one sitting.  You can do it!

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5 comments:

Erlene A said...

This looks wonderful. It kind of reminds me of a crab and cream cheese appetizer that I used to eat in Hawaii.

Mila Myk said...

I'm making these for sure! Hopefully, next week!
These are right up my street :)

Also, I do hope you will share your recipe with Idea Box :
http://milaslittlethings.com/2015/08/idea-box-thursday-link-party-22.html
xx
Mila

NewMrsAdventures said...

Can't wait to try this! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can't wait to see you next week!

Carlee Scharnhorst said...

Yum! These sound delicious and turned out so pretty!

Sherry Nappa said...

I've always wanted to make these. We always order them when we order Chinese food. Thanks for sharing with us at Funtastic Friday. You are featured at this week's party:-)