My Cranberry Brie Wontons Are A Cheerful, Cheesy Party Snack Guests Won’t Be Able To Get Enough Of

If your friends love our cranberry brie bites, they’ll go nuts for these cranberry brie wontons. Brushed with butter and air-fried until crispy on the outside and gooey in the middle, these wontons are the party snack you need this holiday season. Don’t forget the bowl of cranberry sauce for dunking—it makes it feel extra-festive.

Stuffing the wontons:
In order to have a satisfactorily cheesy center after the wontons are fried, you’ll need to cram a lot of brie into the wonton when stuffing it. Brie shrinks a lot when it melts, so while a 1/2-ounce cube might feel like a lot, it’s actually the perfect amount.

Cooking the wontons:
While wontons are often deep-fried, I opted for the air fryer here since it makes for faster, easier cleanup and still yields a delicious result. Yes, the wontons don’t get quite as bubble-textured or evenly browned as they would if they were deep-fried, but they still crisp up really nicely—and the butter adds a delightful flavor all on its own!

Make-ahead tips:
Once cooked, these wontons are best eaten immediately. But if you want to make ahead, you can form and freeze the wontons for up to 1 month. Freeze on a parchment-lined baking sheet until hard, then transfer to an airtight container. Wontons that have been totally frozen might take a few extra minutes to air-fry!

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Yields: 16 servings

Prep Time: 10 minutes

Total Time: 55 minutes

Ingredients

• 8 tsp. whole berry cranberry sauce, plus more for dipping

• 1 (8-oz.) wheel of brie, cut into 16 (1/2-oz.) pieces

• 3 tbsp. finely chopped roasted, unsalted pecans

• 4 tbsp. unsalted butter, melted

Directions

1. Fill a small cup with water and keep nearby. Arrange 4 wonton wrappers on a work surface. (Keep remaining wrappers covered with a damp paper towel to prevent drying out.) Spoon 1/2 tsp. cranberry sauce in the center of each wrapper. Top with a piece of brie. Sprinkle with 1/2 tsp. pecans.

2. Using a clean finger, wet edges of a wonton wrapper with water, then lift 2 opposite corners up to meet over filling. Lift remaining 2 corners up to join them and pinch together, then pinch all edges of wonton wrapper together to seal in a rangoon shape, pressing out air to avoid pockets. (This may be easier to do by holding one in one hand and pinching the edges together with the other.) Arrange on a parchment-lined baking sheet. Repeat with remaining 3 filled wonton wrappers.

3. Repeat whole process with remaining 12 wonton wrappers, cranberry sauce, brie, and pecans. Freeze until cold, about 20 minutes.

4. Meanwhile, preheat an air fryer to 400° for 5 minutes.

5. Remove 5 chilled rangoons from the freezer. Brush all over with butter (it may solidify when it hits the cold wonton, but don’t worry; just try to get it as evenly as you can).

6. Fry wontons until golden brown, 4 to 6 minutes (depending on your air fryer).

7. Transfer to a platter. Repeat with remaining rangoons. Serve with more cranberry sauce alongside for dipping.

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