Crispy on the outside, warm and jammy on the inside — these Air Fryer Raspberry Wontons are bakery-quality dessert in under 10 minutes flat. With just 3 simple ingredients and zero deep-frying mess, they’re the easiest sweet treat you’ll make all week.
Crispy on the outside, warm and jammy on the inside — these Air Fryer Raspberry Wontons are the kind of dessert that disappears in five minutes flat. With just 3 simple ingredients (wonton wrappers, raspberry pie filling, and powdered sugar), you can have a bakery-worthy treat on the table in under 10 minutes. No deep fryer, no mess, no special skills required.
I’ve been making these on busy weeknights for years, and they’ve earned a permanent spot in my “emergency dessert” rotation right alongside my Air Fryer Cannoli and Air Fryer Apple Pie Wontons. The combination of the shatter-crisp wonton shell, the tart-sweet raspberry filling, and a snowfall of powdered sugar is genuinely irresistible — my husband and oldest son swear raspberry is the best flavor of the bunch, and my youngest just keeps asking for “more sugar on top, please.”
If you’ve got a half-used package of wonton wrappers in the fridge from a savory recipe (we all do), this is the recipe to make next.
Why You’ll Love This Recipe
- Only 3 ingredients — every one of them is a pantry/fridge staple
- Ready in 10 minutes total (5 prep, 5 cook)
- No deep frying — no oil, no mess, no greasy aftermath
- Endlessly customizable — swap the filling, add cream cheese, drizzle chocolate
- Kid-friendly to assemble — folding wontons is genuinely fun
- Great for company — looks fancy, takes zero effort
Ingredients You’ll Need
Here’s the entire shopping list — quantities are in the recipe card below.
- Wonton wrappers: Look for these in the refrigerated produce section, near the tofu and egg roll wrappers. They’re never in the Asian aisle (a common shopping trap). Thinner wrappers crisp up best in the air fryer.
- Raspberry pie filling: Canned filling is what makes this recipe so fast. Lucky Leaf, Comstock, and Duncan Hines all work well. You can also use raspberry jam (slightly thicker) or homemade raspberry compote if you have it.
- Powdered sugar: For the finishing dusting. A fine-mesh sieve makes it look bakery-pretty.
Ingredient Substitutions
- No raspberry pie filling? Any canned pie filling works — cherry, blueberry, strawberry, and apple are all delicious. Or use 2–3 fresh raspberries + 1 teaspoon sugar per wonton.
- Gluten-free? Use gluten-free wonton wrappers (Nasoya makes them) or rice paper.
- Want it extra fancy? Add a 1/2-teaspoon cube of cream cheese alongside the raspberry filling.
How to Make Air Fryer Raspberry Wontons
Step 1: Set up your assembly station
Lay out a wonton wrapper on a clean, flat surface. Keep the rest of the wrappers covered with a damp paper towel — they dry out fast.
Step 2: Add the filling
Spoon 1 to 2 teaspoons of raspberry pie filling into the center of the wrapper. Resist the urge to overfill — overstuffed wontons split open in the air fryer.
Step 3: Seal the wonton
Dip your finger in water and run it along all four edges of the wrapper. Fold the wonton in half diagonally to make a triangle, then press the edges firmly to seal. Or, for a prettier “purse” fold, bring all four corners up to the center and pinch.
Step 4: Air fry
Lightly spray the air fryer basket with cooking spray. Arrange the wontons in a single layer, leaving space between each one for air circulation. Spray the tops lightly with cooking spray.
Air fry at 340°F for 3 to 5 minutes, flipping halfway through, until golden brown and crisp.
Step 5: Dust and serve
Let the wontons cool for 1–2 minutes (the filling is lava-hot straight out of the basket). Dust generously with powdered sugar and serve immediately.
Pro Tips for Perfect Raspberry Wontons
- Don’t skip the cooking spray. It’s what gives you that golden, fried-looking finish without actually frying.
- Flip halfway for even browning on both sides.
- Cook in batches rather than crowding the basket. Steam-cooked wontons are sad, soggy wontons.
- Drop the temp if your filling burns. Sugary fillings can scorch — 320°F is a safe alternative for slower, gentler crisping.
- Eat them hot. These don’t reheat to their original crispness. Make only what you’ll eat in one sitting.
- Keep wrappers covered. A damp paper towel over your unused wrappers prevents them from drying out and cracking during folding.
Flavor Variations to Try
Once you’ve nailed the basic raspberry version, the variations are endless:
- Raspberry Cream Cheese Wontons — Add a 1/2-teaspoon cube of cream cheese next to the raspberry filling for a cheesecake vibe.
- Chocolate Raspberry Wontons — Drop 2–3 chocolate chips in alongside the filling for a molten chocolate-berry center.
- Lemon Raspberry Wontons — A pinch of lemon zest in the filling brightens everything up.
- Raspberry Almond Wontons — A drop of almond extract in the filling tastes like a raspberry bakewell tart.
- Raspberry White Chocolate Wontons — White chocolate chips + raspberry = a flavor combo borrowed straight from your favorite scone.
- Honey-Drizzled Raspberry Wontons — Skip the powdered sugar and drizzle warm honey on top.
What to Serve With Raspberry Wontons
- A scoop of vanilla bean ice cream (they’re basically built for à la mode)
- Whipped cream and fresh raspberries
- A drizzle of dark chocolate or white chocolate ganache
- Hot coffee, espresso, or a dessert tea
- As a tray for a dessert board alongside my Air Fryer Cannoli and Air Fryer Raspberry Chocolate Puffs
How to Store and Reheat
- Best fresh: These really, truly are best within an hour of cooking. The wrappers soften as they sit.
- Store leftovers: Up to 2 days in an airtight container at room temperature. Don’t refrigerate (condensation = soggy wontons).
- Reheat: Pop them back in the air fryer at 320°F for 1–2 minutes to re-crisp.
- Freeze (unbaked): Yes! Assemble the wontons, freeze on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Air fry from frozen at 340°F for 6–8 minutes.
Frequently Asked Questions
How long do you air fry raspberry wontons? Air fry raspberry wontons at 340°F for 3 to 5 minutes total, flipping halfway through. They’re done when the wrappers are golden brown and crisp. Time varies slightly between air fryer models, so start checking at the 3-minute mark.
What temperature do you cook dessert wontons in the air fryer? 340°F is the sweet spot for dessert wontons — hot enough to crisp the wrapper quickly, but not so hot that the sugary filling burns. If you notice the filling browning too fast, drop to 320°F.
Where do I find wonton wrappers at the grocery store? Wonton wrappers are almost always in the refrigerated produce section, near the tofu and egg roll wrappers. They are not in the Asian foods aisle, because they must stay refrigerated. Brands to look for: Nasoya, Twin Marquis, Dynasty.
Can I bake these in the oven instead? Yes. Preheat your oven to 350°F and bake on a parchment-lined sheet for 4 to 6 minutes, flipping halfway, until golden. The texture is slightly different but still delicious.
How do you seal wonton wrappers without egg? Just water. Dip your finger in water and run it along the edges of the wrapper before folding. The starch in the wrapper activates and seals like glue.
Can I make raspberry wontons ahead of time? You can assemble them up to 4 hours ahead and keep them covered in the fridge before air frying. For longer storage, freeze the assembled raw wontons and cook from frozen. Cooked wontons don’t keep well — they go soft within a few hours.
Why did my wontons burst open in the air fryer? Two usual suspects: (1) too much filling — stick to 1–2 teaspoons max, or (2) the edges weren’t sealed tightly enough. Press firmly along every edge after wetting.
Can I use egg roll wrappers instead? Yes — cut them in half or into quarters to get the same approximate wonton size. They’re slightly thicker, so add 1–2 minutes to the cook time.
More Easy Air Fryer Desserts You’ll Love
- Air Fryer Apple Pie Wontons
- Air Fryer Stuffed Nutella Wontons
- Air Fryer Raspberry Chocolate Puffs
- Easy Air Fryer Raspberry Pop Tarts
- Air Fryer Cannoli
- Air Fryer Brownies
- Air Fryer Linzer Cookies
Air Fryer Raspberry Wontons
Description
Ingredients
- 12 wonton wrappers, refrigerated, from produce section
- 1 cup raspberry pie filling, canned, such as Lucky Leaf or Comstock
- 2 tablespoons powdered sugar, for dusting
- Cooking spray, for the air fryer basket
- 2 tablespoons water, for sealing edges
Instructions
- Set up your station. Place a wonton wrapper on a clean, dry, flat surface. Cover the remaining wrappers with a damp paper towel so they don't dry out while you work.
- Add the filling. Spoon 1 to 2 teaspoons of raspberry pie filling into the center of the wrapper. Do not overfill — overstuffed wontons burst open during cooking.
- Wet the edges. Dip your finger or a small pastry brush in water and trace all four edges of the wrapper. The starch in the wrapper will activate and create a tight seal.
- Fold and seal. Fold the wrapper in half diagonally to form a triangle, pressing all edges firmly to seal. For a fancier “purse” shape, bring all four corners up to meet in the center and pinch closed.
- Repeat. Continue with the remaining wrappers and filling until you have 12 sealed wontons.
- Prep the air fryer. Lightly spray the air fryer basket with cooking spray. Arrange the wontons in a single layer, leaving at least 1/2 inch of space between each for proper air circulation. Lightly spray the tops of the wontons with cooking spray.
- Air fry. Cook at 340°F (170°C) for 3 to 5 minutes, flipping halfway through, until the wrappers are golden brown and crispy.
- Cool briefly. Let the wontons rest in the basket for 1 to 2 minutes — the raspberry filling will be very hot straight out of the air fryer.
- Dust and serve. Transfer to a serving plate and dust generously with powdered sugar using a fine-mesh sieve. Serve immediately for maximum crispness.
Equipment
- Small bowl of water
- Pastry brush or finger for sealing,
- Fine-mesh sieve for dusting powdered sugar
- Cooking Spray
Notes
- Where to find wrappers: Look for wonton wrappers in the refrigerated produce section near the tofu and egg roll wrappers — never in the dry Asian foods aisle.
- Filling swaps: Any canned pie filling works (cherry, blueberry, apple, strawberry). Raspberry jam or homemade compote also work — use about 1 teaspoon if substituting jam, since it’s denser.
- Cream cheese variation: Add a 1/2-teaspoon cube of cream cheese alongside the raspberry filling for a cheesecake twist.
- Chocolate raspberry version: Drop in 2 to 3 chocolate chips with the raspberry filling for a molten chocolate-berry center.
- Oven method: Bake on parchment-lined baking sheet at 350°F for 4 to 6 minutes, flipping once.
- Make ahead: Assemble up to 4 hours in advance and refrigerate covered before cooking.
- Freezing: Freeze raw assembled wontons on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months. Air fry from frozen at 340°F for 6 to 8 minutes.
- Storage: Best eaten fresh. Leftover cooked wontons keep at room temperature for up to 2 days. Re-crisp in the air fryer at 320°F for 1 to 2 minutes.
- Air fryer variation: Cooking times vary by model. Basket-style fryers cook faster than oven-style. Start checking at the 3-minute mark.
- Avoid bursting: The two main causes are overfilling and under-sealing. Stick to 1–2 teaspoons of filling and press the edges firmly after wetting.
Nutrition
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