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Baked Cream Cheese Wontons So in my quest to be “healthier” I found this twist of the traditional FRIED cream cheese wontons. It was only a minor change, I BAKED them! I had wonton wrappers in the fridge for the Pot Stickers that are on my list to make… I knew I wouldn’t need them all, and with the Orange Chicken I was making for dinner tonight I really wanted wontons (they are one of my fav appetizers). I’m glad I ran across this, they were delish!

Baked Cream Cheese Wontons
Serves 16
These are the perfect appetizer. With a cream cheese filling, you'll love these nearly guilt free finger foods even more because they are baked! Serve with sweet & sour sauce right before your favorite Chinese dinner made at home.
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48 calories
5 g
9 g
3 g
1 g
1 g
17 g
106 g
0 g
0 g
1 g
Nutrition Facts
Serving Size
17g
Servings
16
Amount Per Serving
Calories 48
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 1g
7%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 9mg
3%
Sodium 106mg
4%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 0g
Protein 1g
Vitamin A
2%
Vitamin C
1%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 oz. cream cheese, softened
  2. 1/4 tsp. garlic salt
  3. 2 green onions, chopped top to bottom
  4. 16 wonton wrappers
  5. Pam cooking spray
Instructions
  1. Preheat oven to 400. Mix together cream cheese, garlic salt, and green onions. Place about 1/2 tsp. cream cheese mixture in the center of a wonton wrapper. Wet your finger with water and moisten the edges of the wrapper. Fold wonton in half to make a triangle, sealing the cream in the wonton well. Moisten one corner of the wonton with more water. Bring the bottom edges of the wonton together, overlapping slightly. Repeat for the rest of the wontons. Place wontons on a nonstick cookie sheet sprayed with Pam. Spray wontons with a bit of Pam to help them brown. Bake for 7-12 minutes or until brown and crispy.
Adapted from SparkRecipes
beta
calories
48
fat
3g
protein
1g
carbs
5g
more
Adapted from SparkRecipes
Tried and Tasty http://triedandtasty.com/
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26 comments on “Baked Cream Cheese Wontons
    1. Yvonne of TriedandTasty.com

      I just buy the pre-made sweet and sour sauce at the grocery store! I think it’s made my La Choy (or something like that)!

  1. Katie

    I found you recipe recently & was really excited to try it. I followed the cooking time/temp, allowed there to be some open edges for the air to escape, & sprayed them up with Pam- and they exploded! The bottoms popped holes in them & the wrappers never browned. What did I do wrong??

    1. Yvonne of TriedandTasty.com

      Katie! I’m sorry they didn’t work for you… I don’t really understand why, since you followed the directions. The only thing I can think of is they may have been overstuffed with filling. As far as the wrappers browning, maybe you didn’t use enough spray?! Not sure! Give them another chance – they are SO yummy – and let me know how round 2 turns out for you! Good luck.. and let me know if I can be of any other help :)

    2. Annie

      I had the same thing happen to me after having made them successfully another time before. I had changed the wrappers I used and bought a generic brand of cream cheese (reduced fat). I have since switched back to the other wrappers and back to Philadelphia’s cream cheese (original). They were successful!

      I would suggest trying a different wrapper, I’m pretty sure that was the issue. Happy baking!

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  4. Krissy

    Try adding finely chopped water chestnuts if you like a bit of crunch. These are to die for for a party food. My neighborhood has a block party every year and I made these. My vegetarian friends have been bugging me for the recipe ever since.

  5. Mary Shaver

    Hey, i just made these. Unfortunately I have eaten about ten. So good. I did add a small chopped red sweet pepper and some fresh spinach leaves. Also a splash of sesame oil because I like it. Wonderful, I can’t stop eating.

    1. Yvonne of TriedandTasty.com

      Ha! Love/Hate relationship with these.. love them because they are so delicious, hate them because… they are so delicious!! Hee hee! I love your alterations, that sounds like something I’d LOVE. Next time I make these, I’ll have to try your variation. Thanks for taking time to let me know what you think :)

  6. crystal

    These were really good but i didnt have any sauce and really wanted some sweetness so i tried dipping it in honey and it surprisingly tasted amazing! :D

    1. Yvonne of TriedandTasty.com

      Oooh honey?! Who would have thought! I love honey, so I’m sure I would love that too. Thanks for the tip!

    1. Yvonne of TriedandTasty.com

      That sounds awesome – these are so delicious!! With crab meat, I’m sure they will be even BETTER.

  7. Emily

    Do you think that regular old olive oil would make a good substitute for Pam? I try not to use commercial cooking spray.

    1. Yvonne of TriedandTasty.com

      I bet so! I made these way back when I wasn’t too conscious or concerned with what I was cooking with. Nowadays I will certainly use olive oil instead!

  8. Cmyers

    I’ve read all of you’re tips, replys ect… I am allergic to crab so this is awesome!!! I can’t wait to try these the regular way and with some awesome variations. I bought some wonton wrappers to make some apple pie wontons and now I know what I can do with the rest of the huge package I bought!!! Dinner and dessert!!!

    1. Yvonne of TriedandTasty.com

      Awesome! I hope you enjoy them – they are a favorite for sure!!! Apple pie wontons?? That sounds amazing!

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