I am kicking this week off with another yummy recipe from the recent themed tea party we had for Mother’s Day. I wasn’t intending on posting the full recipe for these cones, but I have had a few friends see the photos on my personal Facebook page and ask for the recipe. If you missed the last yummy tea appetizer recipe for Cranberry Feta Pinwheels (where I showed a photo of today’s cones) , click HERE. By popular request, today I am sharing a fun (and visually appealing) twist on tea sandwiches that your guests will be impressed with.
**Note: the original recipe called for crab meat, but since Mom and I are not seafood fans we did a twist on this cookbook recipe and used chicken instead.
Chicken Stuffed Cones
- 24 egg roll or wonton wraps. We used Nasoya brand Egg roll wraps (which made for a larger cone) but the original recipe called for wonton wraps. Nasoya carries both, so use whichever you prefer!
- 1/4 cup butter , melted
- 1 tsp. dill weed, divided
- 1/4 tsp. garlic salt
- 1 (80z.) pkg. cream cheese, softened
- 1 Tb. sour cream
- 1/2 tsp. lemon juice
- 2-3 (depending on size) boneless, skinless chicken breasts-cooked and shredded. You can also use canned shredded chicken (it comes in a can similar to a tua fish can)
- Salt (to taste)
- Tin foil (not for eating -Ha! but you will see what it’s for in the directions below)
- First we are going to make the Cones. To do this you will place a Wonton or egg roll wrapper on your work surface and with one corner facing you, roll in to a cone shape. Cut the open end with sharp scissors until you have an even edge. Place a 1 inch tin foil ball in the opening of the cone. Place seam side down on a greased baking sheet. Repeat with remaining wraps.
- Bake at 375 Degrees F for 10 minutes or until golden brown. In a small bowl combine the butter, 1/2 tsp. of the dill, and all of the garlic salt. Brush over horns. Remove to a wire rack to cool completely. After cool, remove foil balls.
- In a large bowl , beat the cream cheese until smooth. Beat in sour cream, lemon juice , and remaining dill until blended. Fold in chicken. Add salt to taste.
- Pipe the chicken mixture in to the cones.
Voila! Here is what the finished product looks like:
Tip #1: Be mindful of presentation. When arranged on a special platter with a garnish they look so pretty! We used fresh spinach as a garnish, but you could also use parsely or something similar.
Tip #2: You can also stuff these cones with your favorite chicken salad or tuna salad recipe. If in a hurry you can purchase pre-made chicken, tuna, ham , or crab salad to stuff the cones with.