wrappers into the muffin tin and mix the filling up to one day in advance, storing the filling covered in the fridge. Fill and bake right before serving so the wontons stay crisp. Leftovers should be cooled completely and stored in an airtight container in the refrigerator for up to 3 days; reheat on a baking sheet in a 350°F (175°C) oven for 5–8 minutes until warmed and re-crisped. For food safety, keep the cream cheese and cheese refrigerated until you’re ready to mix, don’t leave the baked
My aunt brought these to a backyard cookout last summer and within 10 minutes the whole tray was gone and everyone was asking who made them.
