Blueberry Cream Cheese Wontons

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Servings: 48



½ (8 oz.) package of cream cheese

48 wonton wrappers

1 cup water as needed

blueberry pie filling

cooking spray

¼ cup powdered sugar



To make four pieces, cut a four oz. Block of cream cheese in half twice. To create eight equal parts overall, cut each component once more in half.

Place aside. Separate six wonton wrappers at a time onto a spotless work area. Each wonton wrapper should have a slice of cream cheese in the center.

Divide one of the cream cheese pieces into six equal pieces. Top the cream cheese with 1 tsp of blueberry pie filling. A full container may cause the substance to flow out. Each wonton wrapper’s four edges should be lightly moistened with your finger.

To create a triangle, gently fold it in half diagonally. Next, raise the remaining two corners so that they meet. Avoid leaving the wontons with too much air because this could make them rupture. To ensure a tight seal, press the seams together.

While you finish creating the remaining wontons, please place them in a container and cover them with a damp paper towel. Set the air fryer’s temperature to 325°F (160°C). As many wontons will fit in the inside basket without overcrowding should be placed there after spraying with cooking spray.

Spray cooking spray on the wontons sparingly. For five minutes, air fry. Transfer to a cooling rack and sprinkle with confectioners’ sugar. While cooking the remaining wontons in batches, allow to cool. Best served at room temperature or slightly heated.