The wontons make a pretty, delicious appetizer drizzled with a herb dressing or served on a platter as an hors d'oeuvre. The original recipe, which I "veganized" came from Ida Davisen, of Restaurant Ida Davidsen in Copenhagen, Denmark.
12 thin pastry sheets for baking (may be bought ready-made)
- 4 tbsp vegan cream cheese
- 4 tbsp Cavi-art
- 2 tbsp chopped fresh dill
- 1 tsp fresh lemon juice
- pinch of pepper
Makes 4 servings, calculate 3 wontons per person
Mix ingredients for the stuffing, cut the pastry into squares of about 4x4 inches. Place one spoonful of stuffing in the middle of the pastry square, brush the edges of pastry with a little oil and close them. You can also tie a straw of chives around the top to keep it closed.
Bake wontons on 350F until golden brown.
Garnish with chopped chives or dill and Cavi-art.