Baked Cream Cheese Rangoon
These Baked Cream Cheese Rangoon are crispy, creamy, and irresistibly delicious! Perfect for parties or game day, they’re lighter than fried but packed with flavor.
Equipment
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Pastry Brush
- Oven
Ingredients
- 8 oz cream cheese softened for easy mixing
- 0.5 clove minced garlic for that punch of flavor
- a dash salt to enhance the taste
- 2 green onions finely chopped for freshness
- 1 egg for sealing the wonton wrappers
- 24 square wonton wrappers the perfect vessel for your filling
Instructions
- Preheat your oven to 375°F (190°C). This will ensure your rangoon bake perfectly crispy.
- In a mixing bowl, combine the softened cream cheese, minced garlic, a dash of salt, and chopped green onions. Mix until everything is well incorporated and creamy.
- Take a wonton wrapper and place about a teaspoon of the cream cheese mixture in the center. Be careful not to overfill!
- Using your finger, dip it into the beaten egg and run it along the edges of the wonton wrapper. Fold the wrapper over the filling to form a triangle, pressing the edges tightly to seal.
- Line a baking sheet with parchment paper and place your sealed rangoon on it. Make sure they are spaced apart to allow for even baking.
- Using a pastry brush, gently coat the top of each rangoon with the remaining beaten egg. This will give them a beautiful golden color when baked.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the rangoon are golden brown and crispy.
- Once baked, remove from the oven and let them cool slightly before serving. Enjoy your Baked Cream Cheese Rangoon with your favorite dipping sauce, like sweet and sour or soy sauce!
Notes
- Soften the cream cheese well for easier mixing and smoother filling.
- Do not overfill the wonton wrappers to prevent tearing during baking.
- Keep an eye on the baking time as ovens vary; look for a golden brown color.
- Try adding crab meat, spinach, jalapeños, or fresh herbs to customize the flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked rangoon for later baking.