Honey Cream Cheese Wontons

Here’s a quick and tasty dessert idea! I took my favorite elements from the Spanish sopaipilla and from the Asian crab rangoon to create these easy, crispy treats.

Try serving them with warm chocolate sauce or Nutella. Mmmm.

I give the instructions on baking, but you’ll get better results with frying. The outside gets lighter and crispier with frying and the edges stay sealed better. I’ve had so many baked wontons leak all their contents in the oven…your choice, but you’ve been warned!

Honey Cream Cheese Wontons

  • 24 wonton wrappers
  • 1 cup cream cheese
  • 2 tablespoons honey, plus more for drizzling
  • cinnamon for dusting
  • 1 egg, beaten or 1/4 cup of water, for sealing wontons
  • oil for frying

Combine cream cheese and honey in a small bowl.

Lay the wonton wrappers out flat and fill with 1/2 tablespoon of the cream cheese.

Using your finger dipped in egg or water, wet 2 adjoining edges well.

Fold dry sides onto wet sides, forming a triangle. Repeat with all 24 wrappers.

To fry: Heat a 1/2-inch layer of oil in a pan to very hot. Wontons should immediately begin bubbling when the oil is hot enough. Fry in small batches for 30 seconds per side or until golden brown. Remove to a paper towel lined plate and let cool slightly.

To bake: Heat oven to 425°F. Lay filled wontons on a nonstick baking sheet. Spray both sides with cooking oil and bake 8-10 minutes or until browned all over, flipping halfway through. Let cool slightly before handling.

Drizzle with more honey and dust with cinnamon to serve. Enjoy!


Clam Dip

This is a great last-minute, no-cook party dip.  I serve it with Fritos Scoops (gotta be the big ones! And they’re gluten free!).

You can use all sour cream or the mix of sour cream and Greek yogurt shown here. Delicious either way!

If I have some in the fridge, I’ll add a spoonful of whipped cream cheese to it too. Mmm.

P.S. regular cream cheese won’t work; I tried.

P.S.S. you don’t have to be exact in your clam/sour cream/Greek yogurt ratios. Change it to your liking!

Here’s the recipe!

Clam Dip

Yield about 3 cups.

  • 3 cans chopped clams
  • 10 ounces sour cream
  • 6 ounces Greek yogurt
  • 1 teaspoon garlic powder
  • dash of Worcestershire sauce
  • salt to taste

Drain clams, and mix all ingredients together in a medium bowl.

Serve immediately with corn chips, or it will last in the fridge for a day or so.  Enjoy!