Ingredients
-
24
-
1/4
-
1
-
1/2
-
3
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
NY’S eve bugles, just found this one, looks like a keeper, These are very good! The dill and garlic butter give the shells a good flavor, very complimentary to the crab and cream cheese filling used about 2 oz of crab meat, and added a little chopped green onion I did have a little trouble with them holding shape, even with the tin foil Maybe a mold of posterboard weight paper would work better Also, I had a problem with the tips curling and cooking faster than the base of the horn, so cutting the edges evenly as optioned in step 3 is probably a good idea I tried a variation by putting some of the filling in the horns before baking in worked well and I prefer the baked filling, but these horns did not crisp up as well I guess you could actually bake the filling in a seperate dish, and then spoon it into the baked horns But the basic recipe is very good as is , just found this one, looks like a keeper
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Steps
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1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Roll Wonton Wrappers to Shape Horns. |
|
3
Done
|
You May Cut to Even Edges, If Desired. |
|
4
Done
|
You May Want to Brush the Wontons W/Butter, Dill, Garlic Salt. |
|
5
Done
|
Stuff Each With a Small Tin Foil Ball, and Bake 10 Minutes, Seam Side Down, Let Cool, Remove Foil Balls. |
|
6
Done
|
Meanwhile, Whip Cheese,Sour Cream, Lemon Juice, Fold in Crab, Mix Well. |
|
7
Done
|
Add a Tbsp of Crab to Each Bugle, or Use a Pastry Bag to Pipe In. |
