Description
This recipe provides an easy method for making crispy, golden cream cheese wontons with a unique Middle Eastern-inspired za’atar and parsley filling. They are perfect for family dinners or casual get-togethers and are surprisingly simple to prepare.
Ingredients
- 225 g full-fat cream cheese, softened
- 60 ml (0.25 cup) very finely chopped fresh parsley, plus extra for garnish
- 2 tablespoons za’atar spice blend, plus 1 teaspoon for garnish
- 0.25 teaspoon ground white pepper
- 0.25 teaspoon fine sea salt
- 36 square wonton wrappers, standard size
- 30 ml (2 tablespoons) neutral oil (e.g., grapeseed, canola), for brushing
- 60 ml (0.25 cup) pomegranate molasses
- 15 ml (1 tablespoon) granulated sugar or date syrup
- 30 ml (2 tablespoons) water
- 30 g (0.25 cup) fresh pomegranate arils, for garnish
Instructions
- Preheat Oven & Prep Sheets: Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the Filling: In a medium bowl, combine the softened cream cheese, finely chopped parsley, 2 tablespoons of za’atar, ground white pepper, and sea salt. Mix thoroughly with a rubber spatula until the mixture is smooth and well combined, showing no lumps.
- Fill the Wontons: Lay one wonton wrapper flat on a clean surface. Place approximately 1.5 teaspoons of the cream cheese mixture slightly off-center towards one corner. Lightly moisten all four edges of the wrapper with water using your fingertip to prepare for sealing.
- Fold & Seal Wontons: Fold the wrapper in half diagonally to form a triangle, fully enclosing the filling. Press firmly around the filling to seal, pushing out any air bubbles, then press the edges together to seal securely. Alternatively, bring all four corners together to the center and pinch the seams to form a purse shape, ensuring a tight seal.
- Arrange & Brush: Arrange the filled wontons in a single layer on the prepared baking sheets, making sure they do not touch. Brush the tops and sides of each wonton lightly with neutral oil; this helps them crisp up beautifully.
- Bake & Cool: Bake for 12-15 minutes, or until the wontons are visually golden brown and perfectly crisp. Remove from the oven and let them cool slightly on the baking sheets; they will firm up as they cool. If wontons brown too quickly, gently tent them with foil.
- Prepare the Glaze: While the wontons are baking, prepare the pomegranate glaze. In a small saucepan, combine the pomegranate molasses, granulated sugar (or date syrup), and water. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Cook for 2-3 minutes, or until the glaze slightly thickens to a pourable consistency, coating the back of a spoon. Remove from heat.
- Plate & Garnish: To serve, arrange the golden-brown wontons artistically on a platter. Drizzle the deep red pomegranate glaze generously in a zig-zag or spiral pattern. Garnish immediately by sprinkling the fresh, vibrant pomegranate arils and the remaining 1 teaspoon of za’atar over and around the wontons.
Notes
Don’t overfill wontons or they’ll burst; ensure seals are firm to keep the creamy filling inside. Low-fat cream cheese can be used, but may result in a more watery filling. Gluten-free wonton wrappers are an option; adjust cooking time as they may crisp faster. For a lighter version, air fry wontons at 190°C (375°F) for 6-8 minutes, flipping halfway, after brushing lightly with oil. Wonton wrappers and cream cheese are easy pantry staples for quick meals.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern-inspired
Nutrition
- Serving Size: 2 wontons
- Calories: 110 calories
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 18 mg
Keywords: easy snack, cream cheese wontons, Middle Eastern, za'atar, crispy, appetizer, baked, pomegranate, party food, family-friendly