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Old 11-26-2005, 12:03 PM   #11
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Hi Qsis.

Another thought - Perhaps trim the skins into a circle... but I think it would be fine as long as you bake and cool the skins first, w/o the filling. Also like the presentation of using two skins to form a star.

Here is another way to go, I really like. The herbs are pressed into bread... wonder if it can be pressed onto the skins or sprinkled w parm.

http://www.cumberlink.com/taste_of_h...o_salads05.php

P.S. The mushroom/brie filling looks very good, as does the sweet potato filling. Hope I helped some and maybe there are some ideas you might want to experiment with. Again, your dish looks delish.
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Old 11-26-2005, 01:24 PM   #12
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Lee,
since I used the round won tons not much stuck up above the edge of the mini muffin tin..so when I added a teas. of jelly and fair sized cube of the brie it pretty much filled up the won ton. In fact I was almost afraid they might go over during baking..But, they didn't.. I do think next time I'm going to brush the won ton with egg wash, put it into the tin then sprinkle with some sort of seasoning, that will go with what ever I've put with the brie..sweet or savory...that will make should make the skins prettier and also flavor them more..What do you think...?

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Old 11-26-2005, 01:40 PM   #13
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Bake the won tons first and let them cool. Then fill with whatever. My guess is too much brie and topped with jelly will make the bottom soggy. There are many flavored cooking sprays out there as well. I've given some good examples, hope you find them helpful. If you like, pm me, and we can talk some more.
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Old 11-26-2005, 02:03 PM   #14
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Quote:
Originally Posted by mish
Bake the won tons first and let them cool. Then fill with whatever. My guess is too much brie and topped with jelly will make the bottom soggy. There are many flavored cooking sprays out there as well. I've given some good examples, hope you find them helpful. If you like, pm me, and we can talk some more.
Mish, the bottoms of my wontons were as crisp as the little bit that poked out of the tin..But I used the round wraps not the long or square...I
d love to make these again, I'm thinking I want to try something savory the next time thought...Wonder how a mix of mushrooms and onions,garlic an herbs would be along with the brie?

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