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Dairy
Medium
8 Servings
Allergens 
1 Hour
Diets
The inspiration for this dish came from something my daughter tasted in a restaurant. I loved the flavor profile and tried recreating it in a totally different dish, while aiming for something Yom Tov worthy. All I can say is, wow! My tasters loved the savory taste and uniqueness of these wontons.
Yields 30-32 wontons
1 (12-ounce/340-gram) package Gefen Square Wonton Wrappers
1 tablespoon Ta’amti Pesto
5 tablespoons cream cheese
generous handful shredded Muenster cheese (reduced fat is fine)
1 tablespoon Gefen Olive Oil
2–3 tablespoons butter
1 onion, diced
1–2 cloves garlic, diced
8 ounces (225 grams) baby bella mushrooms, diced
salt, to taste
pepper, to taste
2 pinches nutmeg
1 tablespoon Gefen Olive Oil
3 cloves garlic, chopped
1 cup heavy cream (I used low fat)
1/4 cup shredded Muenster cheese
salt, to taste
pepper, to taste
pinch or 2 light brown sugar
Heat olive oil and butter in a large skillet.
Add onion and garlic and sauté for three minutes. Add mushrooms and continue sautéing for 10 more minutes, stirring occasionally. Remove from heat.
Season with salt, pepper, and nutmeg. Taste and adjust seasoning, if necessary.
Combine pesto and cream cheese in a small bowl and mix well.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Parchment Paper and set aside.
Smear a small amount of the pesto and cream cheese mixture (approximately 1/2 teaspoon) in the center of a wonton. Top with a spoonful of the mushroom mixture. Sprinkle a little shredded cheese on top.
Dip a pastry brush in water and gently wet the outer edges of the wonton on all sides. Fold in half diagonally to form a triangle, pressing the edges together to stick. Alternatively, bring two diagonal corners of the wonton together, then bring the remaining two corners to meet them in the center and press the edges together to seal. Place on prepared baking sheet. Repeat with remaining wontons.
Spray the wontons generously with olive oil spray before placing in the oven. Bake for 10–11 minutes, switching trays halfway, until the edges look crispy. Wontons can be frozen.
In a large skillet, heat the olive oil.
Add the garlic and sauté for one minute over low heat.
Add the marinara sauce, cooking cream, and cheese. Bring to a boil.
Lower flame, add seasoning and cook for five minutes, stirring occasionally.
Remove from heat and serve together with the wonton wrappers.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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if I freeze them how to I reheat on yom tov?
I would put them in the oven until they crisp up. Just make sure your oven is hot enough that they will crisp.
Made with Penne Ala vodka sauce from kosher pallette. Absolutely delicious