Brie and cranberry wontons plated full featured

Brie and Cranberry Wontons


  • Package of wonton wrappers (usually in refrigerated or freezer section)
  • ½ cup of whole berry cranberry sauce
  • 6 ounces Brie cheese, cut into ½-inch cubes
  • Fresh sage
  • Oil for frying


Place the wontons flat on a work surface. Place a piece of Brie, a teaspoon of cranberry sauce and a few small pieces of sage (less than one leaf) into the center of each wonton.

Using a pastry brush, wet the all four edges of each wonton. Bring the corners to the center, pinching to seal into a little package. Make sure the edges are sealed so the filling does not escape while frying.

Add a few inches of oil to a 3 QT saucepan and heat to 350°F. Carefully lower about 5 wontons per batch into the oil, frying for about 45 seconds on each side, turning as they start to brown. Using a spider or slotted spoon, place the wontons on a paper towel lined plate to drain. Continue with the remaining wontons.

Serve immediately or keep warm for up to 30 minutes in a 250°F oven.

These can be prepared and fried one day in advance and stored in the refrigerator. Reheat the wontons on a baking sheet in a 400°F oven for about 10 minutes until crispy.


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