Elegant Artichoke Cups: Tips for Perfectly Crispy Wonton Cups at Your Next Party

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Discussion Overview

This thread centers around the preparation and cooking of wonton cups for a show, with participants sharing their experiences and tips regarding timing, transport, and oiling techniques.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, plans to make wonton cups for the first time and is unsure about making them ahead of time due to concerns about their fragility.
  • Another participant mentions that someone on their team found the cups easy to prepare on-site, suggesting they may not transport well.
  • One participant shares extensive experience with the cups, noting they can be made ahead but are prone to breaking.
  • Another participant emphasizes that the cups are quick to make and that they are best served fresh, as they can become soggy if left to sit.
  • One participant expresses a preference for making the cups while guests are present to enhance the demonstration experience.
  • Several participants discuss the technique of oiling the wonton cups, with mixed experiences regarding the oil side placement and its necessity for browning.
  • One participant notes that using a spritzer can help with oil application and improve the crispiness of the cups.

Areas of Agreement / Disagreement

Views differ on the best approach to preparing wonton cups, particularly regarding whether to make them ahead of time or on-site, and opinions vary on the necessity and method of oiling the cups.

Contextual Notes

Participants share personal experiences and techniques related to preparing wonton cups for cooking demonstrations, reflecting a range of familiarity with the recipe.

Who May Find This Useful

Consultants preparing for cooking demonstrations or shows may find the shared experiences and tips relevant to their own practices.

kam
kam
Staff member
Messages
3,655
I am making this for the first time at a show on Saturday.

The show is an hour away - but I will be getting there an hour ahead of time.

Should I make the wonton cups ahead of time? Do they get too hard if I let them sit too much in advance? Do I make them, put them in a container to transport them, then pop them back into the mini-muffin pan? Or will I have enough time to prepare them right before the guests arrive? What does everyone else do?

My other demo is the Brie, so there really isn't much for me to prep (yea!) so maybe I'll be able to make the cups at the host's house.

Does anyone have any suggestions for this recipe - things I should watch out for?

THANKS!:)
 
I havent made them but someone on my team did it for her show. They are easy enough you can do them when you get there. I dont think they would transport well at all. Too fragile...
 
I have made a TON of these. I love them. I usually make the cups up while I am setting up my display. They can be made ahead, but they break kinda of easily.
 
The cups aren't that time consuming. You brush, push into the pan and bake for 6 minutes which is plenty of time to make the filling (in fact I usually end up taking longer to demo the filling than to make the cups)... folks really like seeing how versatile those wonton cups are and how well the tart shaper works too. I've sold a few using this recipe. I wouldn't make the cups and transport them though... they are fragile. You also wouldn't want to make this recipe ahead and take them... they really are best fresh out of the oven and get a little soggy in the bottom if you let them sit too long...
 
  • Thread starter
  • #5
Thanks! I think I will go ahead and make them while everyone is sitting there - and make the filling while they are in the oven.

I have a feeling most of the gals are new to PC and so more demo might be a good thing!

Thanks!
 
  • Thread starter
  • #6
I am doing these for a show tomorrow.

Once I lightly brush oil on the wonton cups, does the oil side down or up into the mini-muffin pan?

Do they really need to be oiled? I just tested a few tonight (3 oil side up, 3 oil side down):
1. It was impossible to un-stick the tart shaper from the wonton if oil side was up
2. It was much easier to push the wonton into the cup and release the tart shaper if oil side was down
3. But now that I baked them, the ones that had oil side down are a little greasy to handle. Didn't really care for that

Is it really necessary to oil the wontons?

HELP!

Also, about a month ago I had watched a demo of these on CC and I cannot find it anywhere now! Does anyone know where I can locate the video demo???
Thanks!
 
Was it the Spring '07 new products DVD
 
  • Thread starter
  • #8
JAE said:
Was it the Spring '07 new products DVD
Click to expand...

I don't have that DVD. I am going through the Getting Started DVD now.

Edit: Yes it is on my Getting Started DVD - thanks for sending me in that direction! I completely forgot there were recipe demos on it!
 
Last edited:
kam said:
I am doing these for a show tomorrow.

Once I lightly brush oil on the wonton cups, does the oil side down or up into the mini-muffin pan?

Do they really need to be oiled? I just tested a few tonight (3 oil side up, 3 oil side down):
1. It was impossible to un-stick the tart shaper from the wonton if oil side was up
2. It was much easier to push the wonton into the cup and release the tart shaper if oil side was down
3. But now that I baked them, the ones that had oil side down are a little greasy to handle. Didn't really care for that

Is it really necessary to oil the wontons?

HELP!

Also, about a month ago I had watched a demo of these on CC and I cannot find it anywhere now! Does anyone know where I can locate the video demo???
Thanks!
Click to expand...

Oil helps brown the wontons without burning... they do brown nicely with a golden glow, I think in part from the oil... they do stick to the tart shaper so I usually hold on to the wonton with my fingers and hold it down as I remove the shaper. The pan is non-stick so no need to have oil side down... I wondered the same about the oil but after making them a few times, the oil side up makes sense.
 
That's where the spritzer come in handy. I press them all in and then spray the whole pan
 
  • Thread starter
  • #11
lkprescott said:
Oil helps brown the wontons without burning... they do brown nicely with a golden glow, I think in part from the oil... they do stick to the tart shaper so I usually hold on to the wonton with my fingers and hold it down as I remove the shaper. The pan is non-stick so no need to have oil side down... I wondered the same about the oil but after making them a few times, the oil side up makes sense.
Click to expand...

Thanks! Couldn't respond earlier - but I am back from my show and that worked great! They were a hit.

Last night on my "test" wontons, I noticed the ones oil side up got nice and crispy - and the ones oil side down were chewy.

ShanaSmith said:
That's where the spritzer come in handy. I press them all in and then spray the whole pan
Click to expand...
I can't wait to get my spritzer with my KE month. I think it will help with so many things.

By the way - I could not believe how many items these showed and how easy they were to make. Excellent recipe.
 

Frequently Asked Questions

What ingredients do I need to make Elegant Artichoke Cups?

To make Elegant Artichoke Cups, you will need wonton wrappers, canned or frozen artichoke hearts, cream cheese, grated Parmesan cheese, garlic, lemon juice, and your choice of herbs or spices for seasoning. Optional ingredients include chopped spinach or sun-dried tomatoes for added flavor.

How do I prepare the wonton cups for baking?

To prepare the wonton cups, preheat your oven to 375°F (190°C). Lightly grease a muffin tin, then gently press each wonton wrapper into the cups of the muffin tin, forming a small cup shape. Bake the wonton wrappers for about 5-7 minutes until they are lightly golden and crispy before adding the filling.

What tips can I follow to ensure my wonton cups are crispy?

To ensure your wonton cups are crispy, make sure not to overfill them with the artichoke mixture, as excess moisture can make them soggy. Additionally, baking them at the right temperature and for the right amount of time is crucial. You can also brush the edges of the wonton wrappers with a little oil or butter before baking for extra crispiness.

Can I make the filling ahead of time?

Yes, you can prepare the artichoke filling ahead of time. Mix all the ingredients together and store them in an airtight container in the refrigerator for up to 24 hours. When you're ready to serve, simply fill the pre-baked wonton cups and bake them until heated through and the tops are golden.

What are some variations I can try for the filling?

There are many delicious variations you can try for the filling! Consider adding cooked and crumbled bacon, diced bell peppers, or different cheeses like feta or mozzarella. You can also experiment with spices such as red pepper flakes for a bit of heat or fresh herbs like basil or dill for added flavor.

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