Sometimes, you want a lovely dessert, without fuss or bother. Something easy, of course, but not something that looks easy, if you know what I mean. It should look impressive as all get out, but be simple to put together. I’ve got your back on this one – try these super simple Honey Blossoms.
You don’t even have to make a crust! The secret to these lovely bites are wonton wrappers, which in my local grocery, are in the produce section next to the cabbage.
While you’re shopping for those wonton skins, get some Marscapone cheese, heavy cream, and good whipped honey (sometimes called honey creme.) Grab an orange or two, while you’re at it – you’ll have time to make some homemade candied orange peel to garnish your dessert.
This makes a full 24 blossoms; you might figure 2 or 3 per dessert serving.
Preheat oven to 425˚F. Spray a mini-muffin tin, or grease it. Press one wonton wrapper into each of the 24 wells of the prepared tin, letting the points stick out.
In a medium bowl, beat the Mascarpone, honey creme, orange peel/zest, and salt until thoroughly blended.
In a separate bowl, lightly beat the egg with the heavy cream, then pour that mixture into the cheese/honey, and stir to combine.
Put a spoonful of the filling into each of the wontons; there should be just enough to fill each one.
Bake for 5 minutes, then remove from oven and let stand, undisturbed, at least 10 minutes. Carefully remove from the tin and let the blossoms cool on a rack.
Garnish as desired – I used candied orange peel.
Honey Blossoms
Ingredients
- 6 ounces Mascarpone cheese
- ⅓ cup honey creme (about 5 Tbsp)
- 1 Tbsp freshly grated orange zest
- pinch salt
- 1 egg
- ⅓ cup heavy (whipping) cream
- 24 wonton wrappers
Instructions
- Heat oven to 425˚F. Spray a mini-muffin tin, or grease it. Press one wonton wrapper into each of the 24 wells of the prepared tin, letting the points stick out.
- In a medium bowl, beat the Mascarpone, honey creme, orange peel/zest, and salt until thoroughly blended.
- In a separate bowl, lightly beat the egg with the heavy cream, then pour that mixture into the cheese/honey, and stir to combine.
- Put a spoonful of the filling into each of the wontons; there should be just enough to fill each one.
- Bake for 5 minutes, then remove from oven and let stand, undisturbed, at least 10 minutes. Carefully remove from the tin and let the blossoms cool on a rack.
- Garnish as you wish - I used candied orange peel.