Cranberry Brie Wontons: Crispy, Gooey Holiday Bites
Cranberry Brie Wontons
Cranberry Brie Wontons
Ingredients
- 16 square wonton skins
- 8 teaspoons whole-berry cranberry sauce, with extra for serving
- One 8-ounce round of brie, sliced into sixteen half-ounce portions
- 3 tablespoons finely chopped roasted unsalted pecans
- 4 tablespoons melted unsalted butter
Instructions
Step 1
Start by filling a small cup with water and setting it within arm's reach—you'll need it to seal the edges in the next step. Lay four wonton wrappers out on your counter, keeping the remaining stack covered with a damp paper towel so they don't dry out and crack while you work. Spoon half a teaspoon of cranberry sauce into the center of each wrapper, top with a small cube of brie, and finish with a light sprinkle of chopped pecans.
Step 2
Dip your finger in a small bowl of water and run it around all four edges of the wonton wrapper to dampen them. Lift two opposite corners up to meet in the center over the filling, then bring the remaining two corners up to join them, forming a neat little bundle. Pinch all the edges together firmly to seal the rangoon shape, pressing gently to squeeze out any air pockets that could burst during baking. Arrange each finished wonton on the parchment-lined baking sheet and repeat with the remaining three.
Step 3
Grab the remaining 12 wonton wrappers and lay them out on your clean counter. Spoon a teaspoon of cranberry sauce onto each one, top with a small cube of brie and a pecan half, then fold and seal them exactly like you did with the first batch. Once they're all assembled, arrange them in a single layer on a baking sheet and pop them into the freezer for about 20 minutes, just until they feel cold and firm to the touch.
Step 4
While you're assembling the wontons, set your air fryer to 400°F and let it preheat for a full 5 minutes. Getting the basket properly hot upfront is key—it crisps the wrappers instantly on contact, so you get that golden, crunchy exterior instead of a pale, soft bite. Once the timer goes off, you're ready to cook in batches.
Step 5
Pull 5 frozen wontons from the freezer and line them up on your baking sheet, leaving a little space between each one. Melt a couple tablespoons of butter and brush it generously over every surface with a pastry brush—if the butter starts to seize up on the cold wonton, that's totally normal, so just keep working it until each one is evenly coated.
Step 6
Preheat your air fryer to 375°F while you finish folding the wontons. Arrange them in a single layer in the basket with space between each one so they crisp evenly, then air fry for 4 to 6 minutes, flipping halfway through. You're looking for a deep golden brown color and a puffed, crackly exterior—if your air fryer runs hot, check them at the 4-minute mark to avoid over-browning.
Step 7
Once your wontons are golden and crisp, use a slotted spoon to lift them from the oil and transfer them to a paper towel-lined plate to drain for about a minute. Arrange them on your serving platter while they're still warm—this keeps the brie inside wonderfully gooey. Work in batches if needed, frying the remaining wontons until they're all cooked through and deeply golden. Spoon extra cranberry sauce into a small bowl alongside for dipping.
Nutrition Information
My Tip
Don't skip the 20-minute freeze before air frying—chilling the assembled wontons firms up the brie so it stays inside instead of oozing out, and helps the rangoon hold its shape during cooking.
Make It Your Own
Swap the pecans for toasted pumpkin