Apple Pie Rangoons
Apple Pie Rangoons
Ingredients
For the Apple Filling
- 2 apples, medium, peeled, cored, and finely diced
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the Cream Cheese Filling
- 4 ounces cream cheese, full-fat, softened
- 1/4 cup powdered sugar
For Assembly and Frying
- 24 wonton wrappers, square
- 1 tablespoon water, as needed, for sealing
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For Serving
- 1/2 cup caramel sauce, for dipping
Instructions
- 1
Prepare the Apple Filling: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely diced apples and cook for 3-5 minutes until slightly softened. Stir in the light brown sugar and 1/2 teaspoon of ground cinnamon. Cook for another 2-3 minutes, stirring occasionally, until the sugar has dissolved and created a syrupy sauce. Sprinkle in the cornstarch and stir well to combine. Continue to cook for 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
⏱️ 15 min
- 2
Prepare the Cream Cheese Filling: In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric hand mixer, beat on medium speed until the mixture is light, fluffy, and smooth. Set aside.
⏱️ 5 min
- 3
Assemble the Rangoons: Lay a wonton wrapper flat on a clean surface. Place a small dollop (about 1 teaspoon) of the cream cheese filling in the center of the wrapper. Top the cream cheese with about 1 teaspoon of the cooled apple filling. Dip your finger in water and moisten all four edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to seal the edges and remove any air bubbles. Bring the two opposite corners of the triangle together and press them firmly to seal, creating the classic rangoon shape. Repeat with the remaining wrappers and fillings.
⏱️ 20 min
- 4
Prepare the Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar and 1 tablespoon of ground cinnamon. Stir well to mix. Set aside.
⏱️ 2 min
- 5
Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 8 min•🌡️ 350
- 6
Fry the Rangoons: Carefully place 4-6 rangoons into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, flipping once, until golden brown and crispy. Use a metal spider strainer to remove the rangoons from the oil, allowing excess oil to drain.
⏱️ 10 min•🌡️ 350
- 7
Coat and Serve: Immediately transfer the hot, fried rangoons to the bowl with the cinnamon sugar mixture. Toss gently to ensure each rangoon is thoroughly coated. Repeat frying and coating with the remaining rangoons. Serve warm with caramel sauce for dipping.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Rangoons
Ingredients
For the Apple Filling
- 2 apples, medium, peeled, cored, and finely diced
- 2 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cornstarch
For the Cream Cheese Filling
- 4 ounces cream cheese, full-fat, softened
- 1/4 cup powdered sugar
For Assembly and Frying
- 24 wonton wrappers, square
- 1 tablespoon water, as needed, for sealing
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For Serving
- 1/2 cup caramel sauce, for dipping
Instructions
- 1
Prepare the Apple Filling: In a medium saucepan, melt the unsalted butter over medium heat. Add the finely diced apples and cook for 3-5 minutes until slightly softened. Stir in the light brown sugar and 1/2 teaspoon of ground cinnamon. Cook for another 2-3 minutes, stirring occasionally, until the sugar has dissolved and created a syrupy sauce. Sprinkle in the cornstarch and stir well to combine. Continue to cook for 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
⏱️ 15 min - 2
Prepare the Cream Cheese Filling: In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric hand mixer, beat on medium speed until the mixture is light, fluffy, and smooth. Set aside.
⏱️ 5 min - 3
Assemble the Rangoons: Lay a wonton wrapper flat on a clean surface. Place a small dollop (about 1 teaspoon) of the cream cheese filling in the center of the wrapper. Top the cream cheese with about 1 teaspoon of the cooled apple filling. Dip your finger in water and moisten all four edges of the wonton wrapper. Fold the wrapper diagonally to form a triangle, pressing firmly to seal the edges and remove any air bubbles. Bring the two opposite corners of the triangle together and press them firmly to seal, creating the classic rangoon shape. Repeat with the remaining wrappers and fillings.
⏱️ 20 min - 4
Prepare the Cinnamon Sugar Coating: In a shallow bowl, combine the granulated sugar and 1 tablespoon of ground cinnamon. Stir well to mix. Set aside.
⏱️ 2 min - 5
Heat the Oil: In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat to 350°F. Use a kitchen thermometer to ensure accuracy.
⏱️ 8 min•🌡️ 350 - 6
Fry the Rangoons: Carefully place 4-6 rangoons into the hot oil, ensuring not to overcrowd the pot. Fry for 2-3 minutes, flipping once, until golden brown and crispy. Use a metal spider strainer to remove the rangoons from the oil, allowing excess oil to drain.
⏱️ 10 min•🌡️ 350 - 7
Coat and Serve: Immediately transfer the hot, fried rangoons to the bowl with the cinnamon sugar mixture. Toss gently to ensure each rangoon is thoroughly coated. Repeat frying and coating with the remaining rangoons. Serve warm with caramel sauce for dipping.
⏱️ 7 min