- 6 ounces Mascarpone cheese
- ⅓ cup honey creme (about 5 tablespoons)
- 1 tablespoon freshly grated orange zest (or if you must, 1 teaspoon dried orange peel)
- pinch salt
- 1 egg
- ⅓ cup heavy whipping cream
- 24 wonton wrappers
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.