No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Wonton Cups with Cream Cheese and Chutney

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.

  • Prep:
  • Total Time:
  • Yield: Makes 12
Wonton Cups with Cream Cheese and Chutney

Source: Everyday Food, April 2006

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

  1. 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.

  2. 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.

  3. 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.

Reviews (2)

  • jen 2012 10 Dec, 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.

  • heidievans 1 Jun, 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..

Related Topics