Air Fryer Nutella Wontons (3 Ingredients, 10 Minutes)

Air Fryer Nutella Wontons are the dessert I make when people are already sitting at the table and I have nothing planned. Three ingredients, ten minutes, and they come out of the basket golden and shatteringly crisp, with a molten chocolate-hazelnut center that pulls when you break one open.

There’s no dough to make, no oil to heat, and no mess to clean up. A stack of wonton wrappers from the refrigerated section, a jar of Nutella, and a dusting of powdered sugar is the whole list.

The air fryer is what makes these work. Circulating hot air hits every surface of that thin wrapper at once, so it blisters and crisps evenly instead of going soggy on the bottom the way an oven sheet pan does. You get the deep-fried texture without the pot of oil.

Why You’ll Love These

• Endlessly adaptable. The technique works with almost any thick filling.
• Three ingredients. Wonton wrappers, Nutella, powdered sugar. That’s it.
• Ten minutes, start to finish. Faster than preheating an oven.
• Genuinely crispy. Thin wrappers and circulating air are a perfect match.
• No deep frying. No oil, no splatter, no disposal.

Ingredients You’ll Need

• Wonton wrappers — Look for these in the refrigerated produce section near the tofu, not the freezer aisle. The thin square ones, not the thicker round gyoza wrappers.
• Nutella — Or any thick chocolate-hazelnut spread. Thick matters. Thin spreads run.
• Powdered sugar — For dusting at the end.
• Cooking spray — Olive oil or avocado oil spray. This is what turns them golden rather than pale and dry.

How To Make Air Fryer Nutella Wontons

Step One: Lay your wonton wrappers out on a cutting board. A firm, flat surface makes folding much easier than working over a plate.

Step Two: Spoon about 1½ teaspoons of Nutella into the center of each wrapper. Resist the urge to add more — this is the single most common mistake, and overfilled wontons split open in the basket and weld themselves to it.

Step Three: Dip a finger or a pastry brush in water and run it along two adjacent edges of the wrapper. Fold into a triangle and press the edges firmly, working from the filling outward to push any trapped air toward the edge. Trapped air expands and blows the seal open.

Step Four: Spray the basket, arrange the wontons in a single layer without touching, and spray the tops generously. Air fry at 320°F for 4 to 6 minutes, until the wrappers are golden and blistered. No flipping needed if you sprayed both sides.

Step Five: Let them rest at least 3 minutes. The filling comes out genuinely scalding — molten Nutella holds heat far longer than the wrapper suggests. Dust with powdered sugar just before serving, not before resting, or it dissolves.

Recipe Tips

• Don’t overfill. 1½ teaspoons is the number. More filling doesn’t make a better wonton, it makes a mess in your basket.
• Seal like you mean it. Press firmly along the whole edge. A weak seal is the only way this recipe fails.
• Give them room. Crowding traps steam, and steam is the enemy of a crisp wrapper. Work in batches.
• Keep the stack covered. Wonton wrappers dry out and crack within minutes of hitting air. Keep a damp paper towel over the ones you aren’t using.
• Spray both sides. Dry spots stay pale and taste like raw flour.
• Every basket runs differently. If you’re unsure how yours behaves, my air fryer charts and tips cover the timing adjustments between basket and oven-style models.

Storing, Freezing & Reheating

• Storing: Best within an hour. Leftovers keep in an airtight container at room temperature for up to 2 days, though the wrappers soften as they sit.
• Freezing: Freeze them unbaked. Assemble, arrange on a parchment-lined tray, freeze solid, then transfer to a freezer bag for up to 2 months. Air fry from frozen at 320°F, adding 2 to 3 minutes.
• Reheating: 2 to 3 minutes at 320°F brings the crisp right back. Skip the microwave — it turns the wrappers to leather.

Recipe FAQs

Can I use egg roll wrappers instead?
Yes, but cut them down. Egg roll wrappers are roughly four times the size and much thicker, so quarter them and expect an extra minute or two.

Why did my wontons burst open?
Almost always overfilling, or air trapped inside the seal. Use 1½ teaspoons and press from the filling outward.

Can I make these ahead for a party?
Assemble up to 4 hours ahead, cover with a damp towel, and refrigerate. Air fry right before serving — they don’t hold well once cooked.

Do I need to preheat my air fryer?
Not for these. They cook so briefly that a preheat mostly risks overshooting.

Can I bake them in the oven instead?
You can, at 375°F for 8 to 10 minutes, but you won’t get the same all-over crispness. This is a recipe where the air fryer genuinely outperforms.

What else can I stuff them with?
Almost anything thick. Cream cheese and jam, peanut butter, or chopped apple all work — I use the exact same fold and temperature for my apple pie wontons and raspberry wontons, so once you’ve got this technique, you’ve got all three.

Can I skip the powdered sugar?
Sure. A drizzle of melted chocolate or a scoop of vanilla ice cream alongside works just as well.

If Nutella is your weakness the way it is mine, these aren’t the only place I lean on it — my Nutella stuffed churros use the same molten-center trick with a different wrapper, and my Nutella donuts turn a can of biscuit dough into something that tastes like it took an afternoon.

You’ll find every one of my air fryer recipes in one place, and if you’re new to Fork To Spoon, the dessert section is a good place to start.