Sweet Cream Cheese Wontons

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Crispy Wontons fried or baked to golden perfection and filled with a sweet, two-ingredient cream cheese filling.

Sweet Cream Cheese Wontons

Friends, I’ve had a revelation. And THAT, is that sweet cream cheese inside of a crunchy, golden wonton, equals heaven. The filling has just two ingredients, although I’ve heard of plenty of delicious variations and additions that people have used in this recipe. 

Wonton Filling Ideas:

Aside from my cream cheese/powdered sugar combo, readers have commented on combinations that they have personally tried and loved! Feel free to do the same below the post! 

MY LATEST VIDEOS

-Cream Cheese + Nutella

-Cream Cheese +  Diced Pineapple

-Strawberry Cream Cheese

-Cream Cheese + Powdered Sugar + Orange Marmalade

-Cream Cheese + Garlic Powder + Onion Powder + Cheddar Cheese (A savory option)

Can these be baked?

Yes, these wontons can be baked or fried. I personally enjoy splurging and serving them fried, (my deep fryer or my dutch oven are my tools of choice), but instructions for each method are outlined in the recipe below.

Can they be refrigerated?

Wonton wrappers dry out very quickly unless they have been cooked, so only store them in the fridge if you have already baked/fried them. To reheat, place them on a baking sheet and crisp them up in the oven at 300 degrees for 5-10 minutes.

Can they be made ahead of time?

These can absolutely be made ahead of time. I recommend freezing them after you’ve filled and folded them, but before you’ve baked/fried them. I’ve outlined freezing instructions below.

Can they be frozen?

Yes. You can freeze these wontons either before or after you bake them:

Freezing the wontons before cooking: {My recommended make-ahead method}

  • Place the filled & folded wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other.
  • These can be fried in their frozen state. To bake them, let them sit at room temperature for about 10 minutes, then or baked at 375 degrees for 10-12 minutes.

Freezing the wontons after cooking:

  • Place the cooked wontons on a plate or tray and flash freeze them for about 15 minutes. They can then be stored in a freezer bag or airtight container without sticking to each other.
  • To reheat, place them on a baking sheet and bake at 300 degrees  for 8-10 minutes.

Cheese Wontons

How to fold a wonton:

If you want to experiment with different shapes, this 56 second YouTube video is a good resource to check out. I kept it simple, and really just made a triangle and folded the left and right sides over towards each other. As long as it’s sealed tight and has no air inside, you’re golden. Like my diagram? : )

You should also try these!

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Print
4.89 from 17 votes
Servings: 6
Sweet Cream Cheese Wontons
Prep Time:
30 mins
Cook Time:
12 mins
Total Time:
42 mins
 
Course: Appetizer
Cuisine: Chinese
Keyword: Cream Cheese Wontons, Wontons

Crispy Wontons fried or baked to golden perfection and filled with a sweet, two-ingredient cream cheese filling

Ingredients
Wontons
  • 8 oz. softened cream cheese
  • ½ cup powdered sugar
  • 12 oz. wonton wraps (packages usually in refrigerated produce section, near tofu)
  • 1 egg whisked with a splash of water
To Fry:
  • 48 oz. canola oil enough to fill a dutch oven or fryer with about 3 inches of oil.
To Bake:
  • Nonstick Cooking Spray
Instructions
  1. Mix the powdered sugar and cream cheese together until well combined. (You can use a hand mixer or a silicone spatula for this.)
  2. Lay out about 4 wontons at a time and cover the remaining with a dish towel (they dry out quickly).
  3. Fill a small bowl with water and set near the wontons.
  4. Place about a ½ teaspoon of cream cheese mixture in the middle of each wonton.
  5. Dip your fingers into the whisked egg/water mixture (i.e. egg wash), and fold the wontons diagonally to form a triangle. Seal and ensure that there are no air bubbles.
  6. Dip your fingers back into the water. With the longest side of the triangle facing you, fold the left side to the right, and then fold the left side over it, to the right.
  7. Repeat until all wontons are filled and wrapped!
To Fry:
  1. Deep fryers work great with these, however if you don't have one, heat 2-3 inches of vegetable oil in a dutch oven until it is just under 350 degrees. (I put my electric stove to just under the medium-high mark).
  2. You can use an extra wonton wrapper to test the temperature. Place it in the oil and ensure that it doesn’t cook too quickly or burn. Adjust the heat accordingly if needed.
  3. Fry 4-5 wontons at a time, each for about 45 seconds to a minute, (or until golden brown).
  4. Place them on a plate lined with paper towels to cool.
To Bake:
  1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick cooking spray and place the sheet in the oven for about 5 minutes. Heating the sheet will ensure that the wontons are nice and crisp on the bottom when they bake.
  2. Remove the baking sheet from the oven and place the wontons on top. Coat the wontons with a light layer of nonstick cooking spray.
  3. The wontons will need to bake for about 10-12 minutes, however it’s best to start checking on them after 5 minutes. Remove them from the oven when they are crisp and golden brown.
Recipe Video
Recipe Notes
  • Tip: Sprinkle a little extra powdered sugar on top of these once they are finished cooking!
  • Dipping Sauce: I LOVE these with sweet and sour sauce! 😉
  • Egg Wash: If you don't have eggs, you can just use water in a pinch.
Nutrition Information
Calories: 552, Fat: 38g, Saturated Fat: 9g, Cholesterol: 73mg, Sodium: 456mg, Potassium: 108mg, Carbohydrates: 44g, Fiber: 1g, Sugar: 11g, Protein: 8g, Vitamin A: 10.9%, Calcium: 6.8%, Iron: 12.1%