Tuesday, June 30, 2015

Baked Cream Cheese Wontons

My theory is that  BAKED cream cheese won tons are lower in fat.  I have no knowledge that this is so.  But it made me think I could make some and eat them without any guilt.  Well, maybe a bit of guilt.


Baked Cream Cheese Won Tons

Won Ton wrappers
These are frequently found in the produce section but our Kroger's had them in the vegetarian section.
About 5 oz. cream cheese or 3/4 of a block
1 Tablespoon minced green onion
1 teaspoon minced garlic
1/4 teaspoon salt


Heat oven to 400°.  Oil a baking sheet generously.  Set aside.

Take half of the won ton wrappers, tightly wrap the rest and freeze for a later date.


Mix the cream cheese, onion, garlic and salt in a small bowl.  Put some water in another small bowl and assemble the won ton.


I put about a teaspoonful of the cream cheese mixture in the center of one wrapper.    Wet your finger in the bowl of water and wipe all around the edge of the wrapper. 


Fold it over and press the air out to make a triangle.  You may leave it this way or wrap it up any fancy way you wish. The wrapper of the won ton wrapper (say that three times, fast) has a diagram, if you are interested.


Place the finished wontons on the oiled baking sheet and when you are finished, spray them with Pam or brush more oil on top.  I tried both ways and the tops still did not get sufficiently brown and crispy for my taste, but the tops and sides were plenty crispy.

Bake for 8 to 10 minutes.  Serve warm.


These weren't as crispy as the deep fried version, but I didn't have to figure out how to dispose of half a pan of used oil and I considered them lower in fat.  They were delicious, however!

1 comment:

  1. Delicious, lower in fat and no oil to dispose of...sound like good reasons to make these baked wontons, Rebecca.