Strawberry
Tartlets
Tami B.
24 wonton wrappers
2 TB butter, melted
2/3 c. brown sugar
8 oz. cream cheese
2 TB honey
1 TB orange juice
Fresh strawberries, sliced (20-24)
Whipping cream (real whipped cream in a spray can or whip it
yourself)
Fresh mint (leaves)
Brush one side of wonton wrapper with butter. Press buttered
side of wonton into shallow bowl of brown sugar to coat it. Press wonton with
sugar side up into greased muffin tin. Bake 325 for 7-9 minutes or until edges
are lightly browned. Remove to wire rack and cool. Combine cream cheese, honey,
and orange juice. Put about 1 TB into each wonton shell. Top with strawberries
and garnish with whipped cream and a leaf of mint.
*Also good the next day! The bottom isn’t as crunchy, but it
makes for a good texture
