Dessert - Cinnamon Cream Cheese Fried Wontons - per wonton


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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 92.6
  • Total Fat: 6.9 g
  • Cholesterol: 8.2 mg
  • Sodium: 66.0 mg
  • Total Carbs: 6.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.3 g

View full nutritional breakdown of Dessert - Cinnamon Cream Cheese Fried Wontons - per wonton calories by ingredient
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Introduction

These are not the healthiest wontons, but you could reduce the fat by using weight watcher's cream cheese or fat free cream cheese. You can substitute a stevia or truvia for the sugar. However, I make them the way listed and eat ONE. Which means they are a great, little dessert, and not bad to eat. They freeze well. These are not the healthiest wontons, but you could reduce the fat by using weight watcher's cream cheese or fat free cream cheese. You can substitute a stevia or truvia for the sugar. However, I make them the way listed and eat ONE. Which means they are a great, little dessert, and not bad to eat. They freeze well.
Number of Servings: 25

Ingredients

    25 small wonton wrappers or eggroll wrappers

    Filling:
    6 ounces of cream cheese
    1 tablespoon of ground cinnamon - I prefer the Saigon Cinnamon from the bulk containers at the Health Food Store
    1 tablespoon pure vanilla extract
    3 tablespoons turbinado sugar (sugar in the raw)

    Oil to fry in (when I did it, I used 2 cups of oil and had 1 1/2 cups left over. The wontons also drained oil on the towels)

    Powdered sugar for dusting.

Directions

Make the filling by combining cream cheese, sugar, cinnamon and vanilla. Mix well.

Open wonton wrapper package (usually about 50 wrappers per package. If not making a double batch of these, or other wontons, wrap the leftover wrappers in saran wrap and then in foil. Freeze for up to 3 months).

For wrappers you are going to be using, cover wonton wrappers with a damp paper towel to keep from drying out.

Take one wrapper off the pile, put about 1 teaspoon or so of the filling in the center of the wrapper. Brush the remaining surface of the wrapper with water. Fold the edges over to make a small envelope (I use square wrappers and fold the corners into the center).

Place the filled and sealed wonton fold side up on a piece of waxed paper. Continue until all wrappers are filled.

Pour enough oil into the bottom of a small pot (stainless steel or enamel - NOT TEFLON COATED) or into a fryer. If using a pot, heat the oil until a drop of water added to the oil pops.

Gently place 5 wonton packets into the oil. Fry on one side until golden, flip and fry another 60-90 seconds. Remove from oil and place on 3 layers of paper towels or on other absorbent surface to drain. Dust with powdered sugar.

Continue in small batches until all 25 are cooked. I like these best when either very hot or very cold. My son likes them at room temperature.

They do not last in the refrigerator more than a day or so. They tend to get soggy.

Makes 25 wontons

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Member Ratings For This Recipe


  • Incredible!
    We used low fat cream cheese instead and baked them for 10-15 minutes. They still turned out good. - 2/11/15

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