Cream cheese and chive won tons

8 oz. cream cheese (light, if you wish), softened
2 tbs. heavy cream (or half-and-half)
1/4 cup minced chives
1/4 cup grated parmesan
pinch of salt
18-20 won ton wrappers (or 4-5 egg roll wrappers, cut in quarters)
2 tbs. olive oil

Move a rack in your oven to the lowest setting. Heat the oven to 450 degrees F. Line a cookie sheet with parchment.

Beat cream cheese with cream to thin it. Beat in chives, then parmesan and salt.

Fill a small bowl with water. Lay out several won ton wrappers on a cutting board. Spread 1 rounded teaspoon filling in a stripe down the center, leaving 1/2 inch or so at each end. Dip your fingertip in the water and moisten all four edges of the wrappers. Fold the short ends of each wrapper over the filling, then the long sides, to make a rectangular package. Set each package aside as you finish it.

When they’re all prepared, use a pastry brush to brush each won ton on the sealed side  with oil. Place oiled side down on the prepared cookie sheet. Place on the bottom rack for 6-8 minutes, until well browned on the bottom. Brush the tops with more oil, flip them gently, and bake for another 5-6 minutes until puffed and browned. Let them cool for at least 10 minutes before serving.


About Rivertree kitchen

I am a freelance editor with a specialty in cookbook editing. I've written two small cookbooks (50 Best Sundaes and 50 Best Cookies) and have edited more than 200. Despite my immersion in recipes, my favorite way to cook is to see what's in the fridge and wing it. I live with my husband and two dogs in rural Wisconsin. Husband (Tom) and son (Luke) are talented cooks themselves. All the photographs in this blog are my own creations. I'm a neophyte in the world of food photography (as if you couldn't tell), but I still claim blushing ownership of the pix you see here. If you want to reprint them (I can't imagine why), please give credit, if for no other reason than to pass on the blame.
This entry was posted in appetizers. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s