I just like to say thanks for making a fine appetizer. Every years everyone ask me to make these for a party. I make them at least 3 times a year, or just for my pleasure. They are a hit. My complements to the chef.

I just made these, I left out the olives, and the peppers they were so good! I will be making them for my sons birthday party. There was extra filling depending on how full you fill the "stars". My mother used to make these for our parties but lost the recipe. My mom would be proud. I know they will be a hit at his party because they were at mine. Thanks so much!

People line up for these! Thanks Kathy for sharing this with me all those years ago. They are still a hit!

My daughters grandmother in law has been making this recipe for years and passed it down to my daughter. She makes them for brunch on her day off whenever possible. These are delicious.

I have made these for approx 20 years when the recipe first was published. These are fabulous, and I just wanted to add that these can EASILY be made ahead and frozen. I do this all the time for parties:
- Make the shell and fill, then freeze on the cookie sheet, and then load into a Tupperware box / layered once they are frozen (don't layer before frozen).
- When ready to bake, pop into the oven at 350°F, and bake a bit longer to accommodate for them being frozen.

I love these and have been making them (without the olives and peppers) for several years.
You can also add a spoonful of mixture to the uncooked won ton, pinch (with dampened fingers) into a "purse" shape and bake on a cookie sheet. You can make them much faster this way and they also look more fancy if you are doing them for a shower or tea.

These are the best for holiday times. I made them for my in laws and they loved them. My mom makes them every year for Christmas; they are on the top of my brothers must have request.

This is a must make for me every Christmas. My family would absolutely be disappointed if I didn't make them. I have made these for at least 10 years or more. Extremely good. You can't eat just one. Easy to do.

Love these and so do my young kids! I use red pepper and onion and omit the olives. I also add fresh cracked pepper. I use phyllo shells instead of wonton wraps. You do not have to precook the shell this way and you can place them directly on a foil lined baking sheet to heat. We also love the flakiness of the phyllo better. They are always a hit! You could easily make 60 shells with one batch. I am going to try placing some of the mixture in crescent rolls and see how they taste!

We use Tostido Scoops for the shells.