Honey Blossoms

honey blossom | www.goodstuff.recipes

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.

plate of 3 honey blossoms | www.goodstuff.recipesYou 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 blossom | www.goodstuff.recipes

Honey Blossoms

Course: Dessert
Cuisine: American
Keyword: quick, teatime, honey, dessert
Prep Time: 10 minutes
Cook Time: 5 minutes
Standing time: 10 minutes
Total Time: 25 minutes
Servings: 24 blossoms
A quick and easy dessert
Print Recipe

Ingredients

  • 6 ounces Mascarpone cheese
  • cup honey creme (about 5 Tbsp)
  • 1 Tbsp freshly grated orange zest
  • pinch salt
  • 1 egg
  • 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.

2 Comments

  1. Jacqueline

    What is “honey creme?”

    This dessert, along with everything else on this site, looks wonderful.
    Thank you for sharing your gifts of marvelous cooking and on-line publishing.

    • Honey creme is nothing more than creamed honey – sometimes called whipped honey. The crystals in it are controlled and it’s rather silky on the tongue. You can find it with the refrigerated dairy products in the grocery store, or Amazon sells it also.

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Welcome

I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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