Crispy Cinnamon-Sugar-Coated Cream Cheese Wontons With Nutella-Dulce de Leche Dipping Sauce Recipe

Crispy Cinnamon-Sugar-Coated Cream Cheese Wontons With Nutella-Dulce de Leche Dipping Sauce Recipe

Cinnamon sugar cream cheese wontons are the dessert dumplings of your dreams. [Photographs: Morgan Eisenberg]

When my sweet tooth takes hold, I want my desserts to be stuffed, sugary, dippable, and dripping. I want big flavor in small packages, and I want it fast. That's why these sweet wontons became an instant favorite of mine, and they come together in just 30 minutes.

Why this recipe works:

  • Pre-made wonton wrappers keep prep time down.
  • A simple mix of cream cheese, sugar, and vanilla extract lends cheesecake flavor to the filling without any fuss.
  • Sealing the wrappers with egg wash prevents the filling from leaking.

Note: The wontons continue to crisp and brown slightly after removing from oil, so take them out just before they reach the perfect golden color.

  • Yield:24 wontons
  • Active time: 30 minutes
  • Total time:30 minutes


  • 16 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 cup (about 7 ounces) granulated sugar, divided
  • 1 large egg
  • 1/3 cup water
  • 24 store-bought wonton wrappers
  • 1 teaspoon ground cinnamon
  • 1/2 cup Nutella
  • 1/2 cup store-bought or homemade dulce de leche
  • 2 tablespoons heavy cream
  • 1 quart vegetable, canola, or peanut oil


  1. 1.

    In a large bowl, mix the cream cheese, vanilla extract, and 2/3 cup sugar until smooth and well-combined. In a small bowl, beat the egg with 1/3 cup water.

  2. 2.

    Place wonton wrappers on a work surface and cover with a moist kitchen towel. Working one wonton at a time, lay out a wonton wrapper and place 1 heaping teaspoon of the cream cheese mixture in center. Moisten the edges of the wrappers with a fingertip dipped in the egg wash mixture.

  3. 3.

    Fold one corner of the wrapper over to create a triangle. Moisten the two side corners of the triangle with egg wash and cross them over the center of the wonton. Transfer to a large plate. Repeat until all of the wontons have been sealed, and cover with a lightly dampened kitchen towel. Set aside.

  4. 4.

    Toss the remaining 1/3 cup sugar and cinnamon in a paper bag. Set aside.

  5. 5.

    In a microwave safe bowl, combine the dulce de leche, Nutella, and heavy cream. Cover with a paper plate and microwave on high for 30 seconds. Stir well. Continue to microwave and stir in 15 second intervals until pourable and smooth. Keep warm.

  6. 6.

    Heat oil in a heavy-bottomed cast iron pan, wok, or deep fryer to 350°F. Add wontons to the oil in batches of 4 and fry, turning and agitating constantly until just beginning to turn golden, about 30 seconds. Place the fried wontons on a paper towel lined plate to absorb excess oil. Transfer to the bag with the cinnamon sugar and toss to coat. Transfer wontons to a wire rack set in a rimmed baking sheet. Repeat until all of the wontons are cooked.

  7. 7.

    Serve immediately with Nutella dipping sauce.