Passion Fruit Curd Cream Cheese Braided Bread

This is an awesome combination of tangy passion fruit curd and creamy sweet cream cheese filling inside a soft and cottony braided bread.

This bread is absolutely delicious, each soft and pillowy bite is loaded with the tangy passion fruit curd with a sweet creamy cream cheese….perfect in the morning with a cup of coffee or accompanied with a cup of tea in the afternoon.

– Why is this braided bread so unique?

The combination of passion fruit curd and cream cheese is so unique and exotic.

– How long this bread will stay fresh and soft?

This bread, because was baked using Tanzhong method will stay fresh for many days. And if you have any leftover, store in the refrigerator in an air-tight container and warm it up when serving.

– Is it hard to make this braided bread?

It is very easy, this is one of the things that looks more complicated that, so do not get intimidated by the braiding.

– Are you ready to try this recipe?


Tangzhong or water roux

  • 50 g bread flour
  • 250 ml water

Bread dough

  • 550 g bread flour
  • 80 g sugar
  • 7 g salt
  • 7 g yeast
  • 30 g non-fat dry milk
  • 2 eggs (minus 1 ½ tablespoon), approximately 100 g
  • 20 ml water
  • 2 teaspoons vanilla extract
  • 70 g butter

Cream Cheese Filling

  • 4 oz cream cheese (light or regular), room temperature
  • 2 tablespoons plain yogurt
  • 2-3 tablespoons sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • Passion Fruit Curd, homemade or store bought


Tangzhong or water roux

Whisk together the water and the flour until the mixture is well blended and free of lumps.

Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.

Continue whisking until the mixture starts to thicken. The mixture of flour will have “lines”.

Remove from the heat.

Transfer to a bowl, cover with a plastic film to avoid “skin” from forming.

Ready to add to the bread dough once is cool.

Water roux or Tangzhong can bend kept in the fridge for up to 48 hours.

Bread dough

In the mixer, add all the water roux, and all the other ingredients under bread, except for the butter.

Turn the machine and stir for 2 to 3 minutes, until a uniform very wet and sticky dough.

Increase the speed to “2” and let it mix for 15 minutes. The dough should be very sticky. Do not add extra flour as the dough will be less sticky as gluten forms.

Add the butter and mix for 15 to 20 minutes more. Take a small portion of the dough (like a golf ball) and stretch gently until a very thin and transparent membrane (windowpane).

If the dough tears, mix for another 2-3 minutes until you achieve the windowpane test. This test demonstrates that the gluten is very well developed, and it will create a very light crumb. The dough should be very elastic.

Remove the dough from the mixer and place in a bowl by covering with a plastic film.

Let dough proof until the dough tripled to its original size.

In the meantime, make the cream cheese filling

Cream Cheese filling

In a small bowl place, the cream cheese and sugar, whisk until soft and creamy.

Add the lemon juice, vanilla extract and continue whisk until well incorporated into the cream cheese.

Add the shifted all-purpose flour into the cream cheese mix and mix well.  Set aside until ready to use.


Gently deflate the dough on a floured counter and roll it out to about 10″ x 15″ rectangle.

Using metal ruler, lightly press two lines down the dough lengthwise, dividing it into approximately three equal columns.

Cut diagonally strips one inch apart down the length of the outer parts of your dough. Make sure both sides have the same number of approximately 1-inch strips.

Spread the cream cheese filling int center of the rectangle, leave approximately 1 ½ inch of the top and bottom without filling. Spread the passion fruit curd over the cream cheese filling.

Fold top flap down and bottom flap up over the filling. Lift the top dough strip and bring it diagonally across the filling. Repeat alternating right and left side until the bottom of the dough.

Carefully transfer the braided bread on to a baking sheet lined with parchment paper.

Cover the braided bread and let if rise at room temperature for approximately 45-60 minutes, or until the dough double from its original size.

When ready to bake, pre-heat the oven to 375oC. Use the separated egg from the dough and brush the top of the braided bread.

Bake for 25 to 30 minutes, or until the loaf is golden brown.

Remove from the oven and let it cool on a wire rack.

Serve warm or at room temperature.

– If you enjoy this bread recipe, you might want to check on these…

Thank you for visiting Color Your Recipes…have a colorful week!

Simple Carrot Cake

This is a super easy version of the classic carrot cake…moist and soft with thin layers of light cream cheese frosting in between.

There are hundreds and hundreds of carrot cake recipe, and this one is one of the easiest one…especially when we are on lock down and have limited ingredients…

I made this cake for my husband’s birthday a few days ago…since we could not go out and celebrate as we usually do, I asked him what cake he would like and he asked for carrot cake…after searching my entire pantry for pineapple which was nowhere to be found I had to adapt…

– Why is this carrot cake “healthy”?

Well, believe it or not, there is a whole pound of carrot in it…and yes, makes me feel less guilty knowing that I am eating lots of carrot per bite.

– Is there a lot of sugar in it?

If you have been following me, I always…always try to cut the sugar and fat without compromising the flavor and texture of my baking goods.  So yes, there is sugar, but much less as compared to the recipes that you find out there and I can assure you that you will not miss it.

– Can I freeze the cake?

Absolutely, first slice the cake into desired portion and wrap in plastic film, place the sliced cakes in freezer bags, seal well by first removing all the air and store in the freezer for up to 3 months. Defrost in the refrigerator overnight and it will taste as fresh as it can be.

– Can I use different size of baking pan?

Of course, just make sure to adapt the baking time accordingly.

– Are you ready to try this easy and carrot cake?


Carrot Cake

  • 4 large eggs
  • 175 g sugar
  • 200 g vegetable oil such as canola or sunflower
  • 250 g all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1 lb carrot, shredded

Cream Cheese Frosting

  • 1 lb cream cheese
  • 4 tablespoons butter
  • 1 cup powder sugar
  • ½ teaspoon vanilla extract
  • 1 ½ to 2 cups toasted walnut and chopped


Preheat oven to 350oF.

In a bowl sift together flour, baking soda, baking powder, salt and cinnamon. Set aside.

Mix together the eggs and sugar, whisk until think, light and fluffy, add the oil slowly in a steady stream. Continue whisking until well incorporated.

Add the sifted dry ingredients into the egg mixture and fold gently.  Once the flour is well incorporated into the egg mixture, fold in the carrot. Do not over mix…just enough to combined.

Spread the batter evenly onto 36 X 24 cm (14.5” x 9.5”) jelly roll pan. Tap the pan lightly on the counter to remove excess of air bubbles.

Bake in 350oF for 15 minutes or until a wooden pick inserted in the cake comes out clean.

Let the cake cool on a wire rack.

In the meantime, whisk together the cream cheese, butter, sugar and vanilla extract until soft and fluffy. Make sure to scrape down the sides occasionally.

To assemble the cake, cut the edge of the cake and split the cake into 4 equal rectangles.

Place the first layer and spread a thin layer of cream cheese frosting and sprinkle with chopped toasted walnut, continue with all the layers of cake and finally spread the frosting around the sides of the cake and decorate with the remaining chopped almond.

Place the cake in the refrigerator until time to serve. I personally like the cake after being refrigerated overnight.

– If you enjoy this simple classic carrot cake, you might want to take a look at these cakes…

Did you know that carrots are loaded of beta-carotene? Beta-carotene is a precursor for vitamin A which is essential for boosting your immune system. Studies have also shown that carrots can protect against hypertension (increase blood pressure) and cardiovascular disease.

Thank you for visiting Color Your Recipes…have a colorful week!

Spicy Peach Cream Cheese Dip

This is a super delicious and easy appetizer made with simply cream cheese, peach jam, mustard and horseradish.

I first tasted this dip in a friend house and since then I always make when entertaining, first because it is super easy, and second because everyone that tasted likes it…

This is such a simple dip or spread made with only a few ingredients…the combination of spicy, sweet and creamy is amazing…and the fun part is that you can adjust it all based on your taste…

I love to see the face of my guest when they try this dip for the first time…a mix of surprised (WOW) and what is in it? When I tell then, they are like…oh yes, I taste the horseradish…and they go for more and more.

– Why you need to try this dip?

Because it is super simple and so delicious…a crowd pleaser…and only uses a few ingredients.

– Can I adjust the recipe?

Of course…like it sweeter? No problem, use more jam. Care for more heat? Yes, add a bit or a lot more horseradish. Want it fat-free or low-fat? Absolutely, use fat-free of low-fat cream cheese. Want to be sugar free? Use sugar free jam…Don’t like peach jam? Use whatever jam or fruit spread you like…as you see the choices are all yours to make.

– How do you serve this appetizer?

You serve it with your favorite crackers, little toasts, chips, on whatever the spread can go on…

– Are you ready to try it?

Here we go…and please adjust to your taste.


  • Cream cheese, 8 oz
  • ½ cup peach jam
  • ½ tablespoon mustard
  • 2-3 tablespoons horseradish


Spread the cream cheese in a dish and set aside.

In a small bowl, mix together the jam, mustard and horseradish.

Spread the jam mix on the cream cheese.

Place in the refrigerator for ½ hour (at least).

Serve with your favorite crackers, chips…

– Looking for more appetizers recipe? Please check these out…

Thank you for visiting Color Your Recipes…have a colorful week!

Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…



  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish



Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.


Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

Thank you for visiting Color Your Recipes…have a colorful week!

Carrot Cake with Avocado Oil and Flaxseed

This is a healthy recipe for carrot cake based on the traditional one using flaxseed meal and avocado oil. It is so good that you will not be able to tell that all these ingredients are hidden in the cake.

We love carrot cake, especially when there is a layer of cream cheese frosting…a thin layer of cream cheese frosting is all we need, this way it will not take all the credit from the carrot cake.

Well, this recipe has a few “healthy” ingredients without compromising the taste and the texture of the cake…avocado oil and flaxseed meal.

Like all the carrot cakes, this is a pretty simple and straight forward recipe. I always like to have this cake available in the freezer, and usually in small individual serving. It is great to be able to enjoy a slice of carrot cake whenever we feel like. This is a great and simple recipe than can be made way ahead of time. It is so nice to have a slice of homemade carrot cake whenever you feel like, especially during holidays when unannounced friends and family drop by for a quick visit you can easily defrost and serve the carrot cake with a cup of coffee or tea…so comforting!


Carrot Cake

  • 2 extra large eggs (approximately 144 g)
  • 100 g sugar
  • 50 g brown sugar
  • 1 teaspoon vanilla extract
  • 50 g butter, melted
  • 100 g avocado oil
  • 110 g all-purpose flour
  • 20 g flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch all-spice, ground
  • ½ lb grated carrot, 220 g
  • ½ cup diced/chopped toasted pecan, 60g
  • 4 oz crushed pineapple, drained, all the liquid squeezed, 120 g

Cream Cheese Frosting

  • 4 oz cream cheese, room temperature
  • 3 tablespoons butter, room temperature
  • ½ teaspoon vanilla extract
  • ½ cup confectioner’s sugar


Carrot Cake

Preheat oven to 350F.

In a medium bowl shift together flour, flaxseed meal, salt, baking soda, baking powder, baking soda, nutmeg, all-spice and cinnamon.

In the mixing bowl blend together avocado oil, butter and the sugars. Add the eggs one at the time beating well until blended.

Add the flour mixture to the oil and egg batter. Mix until all the flour is well incorporated.

Fold in the batter the carrot, pineapple and the nuts.
Pour the batter into 8 x8 inch square pan. Bake in a preheated oven at 350F for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cake completely before spreading the cream cheese frosting.

Cream Cheese Frosting

In a medium bowl, mix cream cheese with the butter and the vanilla extract until smooth and creamy.

Add the confectionary sugar to the mixture, until all the sugar is well incorporated to the cream.

Spread a layer of the cream cheese on the carrot cake.

Refrigerate and serve. I cut the cake into small pieces and stored in the freezer. When ready to serve just let it defrost in the refrigerator overnight or at room temperature for ½ hour.

Now…tell me if you can resist this…

I hope you enjoy this easy and simple carrot cake recipe…for more dessert recipes, please check HERE.

Did you know that avocado oil has a very high smoke point? Due to the high smoke point avocado oil is good to use in frying food. The slightly greenish color of the avocado oil is due to high levels of chlorophylls and carotenoid.

Thank you for visiting Color Your Recipes…have a colorful week!

Pumpkin Cream Cheese Cake

Looking for a light and fluffy pumpkin cheesecake?  This is all you need, Asian inspired cheesecake, it is more a cake than cheese.

Well, this is the thing…I did not know how to call this cheesecake like dessert…looks like a cake, but has cream cheese in it, and it resembles the cotton soft cheesecake with all the rights of a pumpkin pie…color and spice…this cake/cheesecake is so light, cottony and melt in your mouth. And you know what? It tastes much, much better next day after in the refrigerator for 12 to 24 hours.

So if you like all pumpkin stuff, get ready for a treat…this is much lighter than your conventional cheesecake and I must tell you that you will not be content with one slice…


  • 50 granulated sugar
  • 3 eggs separated
  • ⅛ teaspoon cream of tartar
  • 10 g unsalted butter
  • 80 g cream cheese
  • 50 g milk
  • 50 g pumpkin puree (I used Trader Joe’s)
  • 20 g cake flour or pastry flour
  • 15 g cornstarch
  • ½ teaspoon pumpkin spice (I used Trader Joe’s)
  • Pinch salt


Line a 6 inch pan with parchment paper. To make it easy for the parchment paper to stick on the baking pan, coat the pan with a little butter before. If using a spring-form pan, wrap the bottom of the pan with a couple of sheets of aluminum foil to prevent the water into the pan when baking.

Preheat the oven at 315F (or lower at 300F…see method)

Sift the flour, cornstarch, salt and pumpkin spice.

In a double boiler place the cream cheese, butter and milk and pumpkin puree. Make sure that all the ingredients are melted and even. Remove from the heat and let it cool a bit. Add egg yolk one at the time, mixing after each addition. Fold in the flour mixture and mix well.

Make the meringue by whisking egg whites with cream of tartar until foamy. Add in the sugar and whisk until stiff peaks form.

Take ⅓ of the meringue and fold into the cheese/pumpkin mixture, once incorporated fold in another ⅓ of meringue, and finally the last ⅓ of it. Fold gently preventing the air bubbles from breaking.

Pour the mixture into the prepared round cake pan.

Bake the cheesecake in a water bath for 30 minutes at 315F and then lower the temperature to 300 and bake for another 45 minutes or until set and golden brown. You might want to decrease the starting temperature to 300F to avoid the cake to “crack” and then to 285F.

Leave the cake to cool down in the oven with the oven door open, about ⅛ hour, this might prevent the cake to shrink due to the drastic change in temperature.

Refrigerate the cake before serving.

Did you know that pumpkin is a fruit? Because pumpkin like all the other squashes develop from a flower therefore according to botanist pumpkin as a fruit with seeds in it.

Thank you for visiting Color Your Recipes…have a colorful week!

Creamy Shrimp Homemade Spinach Pasta

This week I am sharing with you a simple recipe for shrimp in creamy sauce. This sauce is great when server over a pasta, especially if it is homemade pasta.

Remember my homemade spinach pasta? Well, this time I decided to dress up a little my pasta dish by making this rich cream sauce with shrimps in it…the recipe is pretty simple and so tasty…creamy and yes, very rich…

I took two little “spinach pasta nest” from the freezer.  Toss into a boiling water like any pasta…and voilà, homemade spinach pasta…is ready to be dressed.



  • 3 oz cream cheese
  • ½  cup milk
  • ¼ cup grated parmesan
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 oz shrimp
  • Sal and fresh ground black pepper to taste


In a medium sauce pan heat 1 tablespoon butter, sauté onion and garlic, until slightly golden. Add milk and cream cheese,  reduce the heat to low. Stir constantly until the cream cheese melts and the mixture begins to thicken.  Add the heavy cream, salt and pepper to taste. Turn to simmer.

In the meantime, in a fry pan, add the butter and pan fry the shrimps, first one side and the other until the color turns pink.

Remove the cream sauce from the heat, add the parmesan and mix gently. Add the shrimps to the cream sauce.

Pour the sauce over the spinach pasta or any pasta of your choice.

If you enjoy this creamy shrimp sauce recipe, you might want to try the recipe for Homemade Spinach Pasta.


Thank you for visiting Color Your Recipes…have a colorful week!

Cotton Soft Cheesecake

This is a recipe for a very light cheesecake, it is inspired by Japanese cuisine. The cheesecake is literally a cake, there is no crust like the conventional cheesecake. The cake is served with a layer of orange glaze.


I have made this kind of cottony cheesecake before, this time I decided to make it small, really small…and topped with orange glaze.

If you have not had a chance to try this cheesecake, I urge you to give this try…it is very different from the “classic” cheesecake…the texture of this cheesecake is very light, so light that almost melt in your mouth…there is no crust, therefore is it a “cake”.

This recipe was adapted from Table for 2…I mainly adjusted the ratio.



  • 45 g sugar
  • 2 eggs separated
  • Pinch of cream of tartar
  • Pinch salt
  • 10 g butter
  • 84 g cream cheese
  • 60 ml of milk
  • 20 g cake flour
  • 16 g corn starch
  • ½ teaspoon vanilla extract


Orange Glaze

  • 2 tablespoon marmalade
  • 1 teaspoon lemon juice
  • ½ tablespoon water


Preheat oven at 315F. Prepare the pan by covering with parchment paper.

In a small bowl sift together the cake flour and corn starch.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks. Add the pinch of salt and vanilla extract. Add the flour mixture and mix gently until well blended.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Fold in approximately 1/3 of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Add the remaining of the egg white to the cream cheese mixture and again, fold in very gently and not deflating the egg white. Pour the batter into the prepared cake pan.  Place the cake pan in a tray and add hot water.

Bake the cheesecake in a water bath for approximately 45 to 50 minute or until set and golden brown.

Turn off the oven and leave the oven door slightly open for 10 minutes.  Remove from the oven and gently remove the cheesecake from the pan.  Let it cool completely before adding the glaze.

Orange Glaze

Place all the ingredients in a small pan.  Heat over medium by mixing constantly until the marmalade is all dissolved.  Remove from the heat and let it cool.

Pass the glaze through a mesh.

Cover the cheesecake with the orange glaze. Refrigerate for a couple of hours before serving.

Serve cold.

If you enjoy this Asian inspired cheesecake, you might want to take a look at Pumpkin Cream Cheese Cake or Yogurt Cake with Blueberry recipes.

Thank you for visiting Color Your Recipes…have a colorful week!

Smoked Salmon in Wonton Cups

This is a very simple recipe for a great appetizer. Once you have the wonton cups ready, which can be baked days ahead and stored in an airtight container, the filling is almost infinite…sweet or savory, whatever is your preference. It is great filled with party cream and topped with fresh fruit or any creamy salad, like potato salad, chicken salad, hummus, you name it…

This time I made them with cream cheese filling, topped with smoked salmon and decorated with capers. The trick here is to avoid the wonton cups from getting soggy, so I placed a layer of iceberg lettuce and then placed the other “wet” layers. This way there is none or very little contact of the “sauce”  with the wonton skin.

Anyway, I hope you try this recipe, it is pretty and tastes great. Again, it is perfect to serve as an appetizer at home or when going to a potluck party.


Wonton Cups

1 package of wonton wrappers (can be found in the refrigerator section, most of the Asian grocery)
Olive oil

Few iceberg lettuce leaves, cut into small piece to cover the wonton cups.

Smoked Salmon Filling

8 oz cream cheese
2 tablespoon horseradish sauce
Salt and pepper to taste
2 teaspoon dry dill
12 oz smoked salmon
Capers, drained


Wonton Cup

Preheat oven to 350 F.

Cut the wonton wrappers, into a circle, by removing mainly the four corners. I stack a few wonton wrappers together and cut all together with the scissor.

On a plate separate the wonton wrappers and brush lightly with the olive oil. Place another wonton wrapper on top of the brushed one and brush the top, place another wrapper on top of the brushed one and so on, until you have a stack. Separate the wonton wrapper and gently press over into the mini muffin tin.

Bake until the wonton wrappers are slightly golden brown, for approximately 7 minutes. Keep your eyes on the oven as it may burn easily. Remove from the oven and let cool on a wire rack.

Use immediately or store in an airtight container for a couple of days.

Smoked Salmon Filling

Cut the smoked salmon into small strips and roll them, like a little rose. Set them aside.

In a medium bowl, mix the cream cheese with the horseradish, dill, salt and pepper until creamy. If using a piping bag, place the cream cheese mix into a piping bag.

Assemble the Smoked Salmon Cups

Gently place a small piece of the iceberg lettuce inside the wonton cup.

Pipe the cream cheese mix into the cup, on top of the lettuce. If not using a piping bag, use two teaspoons to place the cream cheese mix.

Place a rolled piece of smoked salmon on top of the cream cheese mix, and add a couple of capers on it. Ready to serve.

Did you know that wonton wrappers are used to make a type of dumpling called wonton, often found in Chinese cuisine? Wontons wrappers are made of flour, egg, water and salt and compressed into a very thin square. In Chinese cuisine wonton dumpling are filled with ground pork, shrimp and seasoned with all kind of spices.

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