Every week for a couple of months now, I open up my little town home for friends to come over and study and enjoy some hot tea along with fresh home-made baked goodies–I call it “Kiosco Kafe” (after the street we live on). This weekly gathering is also an excuse for me to experiment with new recipes and have taste-testing guinea pigs who will eat my food, rather than me having to be left with mounds of cookies or an entire cheesecake. That would be quite dangerous… Anyway, I’ve been pushing myself to try a new recipe/concoction every week, and I’m proud to say that 90% of them are rather successful and tasty. Unfortunately, I either forget to take a picture or they’re too un-photogenic to be foodcult-worthy. But alas, today I concocted a unique creation that was not only tasty, but was somewhat photo-worthy, so here it is!
I have been wanting to experiment with wonton wrappers for some time now. I just happened to have a pack left over from when I made my mom’s delicious pork wontons last week (I’ve been meaning to do a post on these for so long but it just hasn’t happened…but it will!). After gathering some inspiration from foodgawker (yes, I’m an avid gawker), I decided to start my random experimentation.
I tried going the dessert-wonton route, baking the wrappers with some cookie butter inside and folding them in a triangle shape. That was…just okay. Then I tried filling them with chocolate chips. That was also..just okay. The wrappers kept on coming out too chewy or not baked evenly. I found, that out of coating the wrappers with cooking spray, olive oil, and melted butter, melted butter won out by far. It helped the wrappers get a nice buttery flavor while becoming evenly crispy; it also didn’t give the wrappers the ugly bumps that you get if you use just oil. So there you go, the key is to spread melted butter all over both sides of the wrapper. If you don’t spread it all over, the flour on the wrappers stay dry and you end up having to tap the flour off after they’re done baking. Doesn’t taste too pleasant either!
Now, onto the filling…I had originally intended on making coffee-whipped cream, as I had done that before by boiling coffee beans with heavy whipping cream, but all I had was ground coffee. I was actually intending on emptying out a teabag and filling it with ground coffee, somehow close it back up, and then use the coffee-tea-bag to boil in the heavy whipping cream…but that just seemed a little flawed and way too much trouble.
Then, as I was looking through our tea cabinet, and *lightbulb*!
Earl grey whipped cream. And yes, it was quite delicious. It tastes kind of like a super creamy “london fog” 🙂
Here’s my recipe along with some useful tips when using wonton wrappers!
Cinnamon Sugar Wonton Wrappers with Earl Grey Whipped Cream
1 Pack of wonton wrappers (this recipe yields about 15-20)
1/2 stick of butter, melted
3 tbsp sugar
2-3 tsp cinnamon
1 1/2 cups heavy whipping cream
1 bag earl grey tea
1/2 tsp vanilla
2-3 tbsp sugar (or to taste)
1. Preheat oven to 400 F. Using pastry brush, brush wonton wrappers front and back with melted butter. Make sure to cover them completely, not leaving any of the flour dry.
2. Place wrappers on the diagonal on the edge of a casserole dish, or a baking dish with high sides. Bake for 8-10 minutes or until slightly golden brown. Take out and let cool completely. **If you eat them warm, they will be slightly chewy and doughy, so if you want them crispy, it’s important to let them cool.
3. Mix 3 tbsp sugar with 2-3 tsp of cinnamon. Brush outside of shells/wrappers with melted butter (again, I know) and sprinkle with cinnamon sugar.
Earl Grey Whipped Cream
1. Heat heavy whipping cream with tea bag, frequently stirring bottom of pot, until boils. Then turn down heat to med-low for about 5 minutes, still stirring. Add vanilla. Let cool in fridge for at least an hour.
2. After chilled, add 2-3 tbsp sugar (or to personal preference) and whip with electric mixer with whisk attachment until you get stiff peaks (I only whipped mine to soft peaks, but perhaps I wasn’t patient enough, or the boiling of the whipping cream had something to do with it. Maybe you’ll have better luck!)
3. Place whipped cream in pastry bag with whatever tip you’d like (I used the large closed star tip) and carefully fill wonton shells. Now, they’re ready to serve!
Hope ya’ll enjoy these as much as I did. Perhaps I’ll use the earl grey whipped cream for an earl grey cake or something next time. And the possibilities are endless now with so many different teas. Jasmine tea whipped cream sounds pretty good too doesn’t it? I’ll try to keep you updated with my future tea-whipped cream experimentations 🙂