Baked Mini Cranberry Cream Cheese Wontons
These delicious baked wontons are filled with creamy cream cheese and sweet-tart cranberry sauce, making them a perfect quick appetizer for any gathering.
Servings: 24 wontons
Calories: 70kcal
Ingredients
Wonton Filling
- 8 oz Cream cheese, softened Full fat for the best texture.
- 1 cup Cranberry sauce Homemade or canned.
- 1 tbsp Orange zest Freshly grated for better flavor.
- 1 tbsp Honey or maple syrup Adjust based on the sweetness of the cranberry sauce.
- 1 pinch Salt To round out flavors.
- Black pepper Optional.
- 1/2 cup Chopped pecans or walnuts Optional for added crunch.
Wonton Assembly
- 24 Wonton wrappers Square wrappers are easiest to use.
- 1 tbsp Egg wash or oil spray For golden, crispy edges.
- 2 tbsp Chives or green onions Chopped, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin or line a baking sheet if you prefer triangles.
- In a bowl, stir together the softened cream cheese, cranberry sauce, orange zest, honey or maple syrup, salt, and black pepper. Adjust seasoning to taste. If desired, fold in chopped nuts.
Building the Wontons
- Press a wonton wrapper into each mini muffin cup, creating little cups.
- Brush the edges with egg wash or spray lightly with oil.
- Add about 1 teaspoon of filling to each cup. Be careful not to overfill.
Baking
- Bake for 8 to 10 minutes until the edges are golden and the filling is warm.
- If baking triangles on a sheet, check at 7 minutes and rotate the pan halfway through.
- Let cool for 2 to 3 minutes in the tin, then sprinkle with chives or orange zest before serving warm.
Notes
For make-ahead, assemble the cups and freeze them until solid. Store in a freezer bag and bake from frozen at 350°F for 12 to 14 minutes. Serve with extra cranberry sauce or a yogurt dip.