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Apricot and Cream Dessert Rangoons

Apricots are in season! Which is completely irrelevant because ours came from a can!

But, then again, we’d wind up defiling the sanctity of the delicate fruit anyway since we’re macerating them into a near paste and then deep frying them. We may as well spare the fresh fruit to be enjoyed as-is.

Which means that, really, these apricot and cream dessert rangoons are a tribute to our unwillingness to violate nature. Or something.

(Click here for the text-only recipe.)


Apricot and Cream Dessert Rangoons

with Blueberry Dipping Sauce

These Apricot and Cream Dessert Rangoons are like a jelly donut meets a sopapilla meets a cream cheese rangoon. So good.

As much as we would like to take credit for exactly how delicious these sweet deep-fried morsels are, the truth is that it would be hard to deep fry something sweet and have it not be good. Though I will say without any bias, of course, that these apricot and cream dessert rangoons are better than good. They have all the best elements of their fried cousins: it’s like jelly donut meats sopapillas meet cream cheese rangoons. Fruity and creamy on the inside, crunchy and sugary on the outside. We suggest you loosen your belt in preparation.

This recipe makes about 30 rangoons and involves a 2 hour waiting time.

Tools:

  • A fry thermometer
  • Hand mixer

Ingredients:

  • Wonton wrappers (at least 30)
  • 1 (8 oz.) block of cream cheese
  • 1 (15 oz.) can of apricots, drained and chopped finely
    • Don’t worry about peeling them if you got the kind with the skin still on it – you won’t notice it in the final product.
  • 1/3 cup granulated sugar
  • 1/8th tsp. cinnamon
  • 1 egg + 1/2 cup of water for the egg wash
  • Powdered sugar, for dusting
  • Vegetable or canola oil, for greasing and deep frying

Ingredients for the Blueberry Dipping Sauce:

  • 1 cup of fresh blueberries
  • 1/4 cup of granulated sugar
  • 1 tbsp. of water
  • juice of half a lemon

These Apricot and Cream Dessert Rangoons are like a jelly donut meets a sopapilla meets a cream cheese rangoon. So good.

How to Put It in Your Mouth

  1. In a small saucepan or frying pan, heat the chopped apricots with the cinnamon and sugar until it’s melted and syrupy. Pour the mixture into a mixing bowl and add the cream cheese, then blend with the hand mixer until combined. Place in the freezer for about 15 minutes until hardened.

  2. In a small bowl, whisk the egg and the water together. Using your finger, wet the edges of a wonton wrapper. Scoop about 2 tsp of the apricot and cream cheese mixture into the middle. Fold by bringing the four corners together and pinching the edges and corners together to form a seal (make sure the seal is tight!). Or, get fancy with it! Repeat until you run out of filling.

    These Apricot and Cream Dessert Rangoons are like a jelly donut meets a sopapilla meets a cream cheese rangoon. So good.

  3. Very lightly grease a plate and place your finished wontons on it. Cover with plastic wrap and place in the freezer for about 2 hours, until frozen solid. I know, I know, waiting sucks, but it will help keep your wontons from exploding or leaking in the oil.

  4. Heat about 4 inches of oil in a 2-quart saucepan or other tall pot – the oil shouldn’t come up past about halfway. At about 380 degrees, lower the heat to maintain the temperature and start frying. We fried ours 4 at a time, and each batch took about 35 seconds. If you let them sit any longer than that, they’ll very likely leak or explode.

  5. Place the cooked wontons on a paper or kitchen towel to drain. Cover in powdered sugar or cinnamon powdered sugar and eat away! Or, if you prefer, make a dipping sauce. We made a simple blueberry compote/syrup for ours.

These Apricot and Cream Dessert Rangoons are like a jelly donut meets a sopapilla meets a cream cheese rangoon. So good.

For the Blueberry Dipping Sauce:

  1. Combine the ingredients in a small saucepan and simmer until hot. Smash the blueberries with the back of a spoon or a potato masher and allow to simmer for about 3 minutes until the mixture has thickened.

These Apricot and Cream Dessert Rangoons are like a jelly donut meets a sopapilla meets a cream cheese rangoon. So good.

And that’s it! Dip your apricot and cream dessert rangoons into the blueberry syrup and enjoy!

Photography by Sarah Alice Photography (sarahalice.net)


Text-only recipe.

Apricot and Cream Dessert Rangoons

with Blueberry Dipping Sauce

This recipe makes about 30 rangoons and involves a 2 hour waiting time.

Tools:

  • A fry thermometer
  • Hand mixer

Ingredients:

  • Wonton wrappers (at least 30)
  • 1 (8 oz.) block of cream cheese
  • 1 (15 oz.) can of apricots, drained and chopped finely
    • Don’t worry about peeling them if you got the kind with the skin still on it – you won’t notice it in the final product.
  • 1/3 cup granulated sugar
  • 1/8th tsp. cinnamon
  • 1 egg + 1/2 cup of water for the egg wash
  • Powdered sugar, for dusting
  • Vegetable or canola oil, for greasing and deep frying

Ingredients for the Blueberry Dipping Sauce:

  • 1 cup of fresh blueberries
  • 1/4 cup of granulated sugar
  • 1 tbsp. of water
  • juice of half a lemon

How to Put It in Your Mouth

  1. In a small saucepan or frying pan, heat the chopped apricots with the cinnamon and sugar until it’s melted and syrupy. Pour the mixture into a bowl and add the cream cheese, then blend with the hand mixer until combined. Place in the freezer for about 15 minutes until hardened.

  2. In a small bowl, whisk the egg and the water together. Using your finger, wet the edges of a wonton wrapper and scoop about 2 tsp of the apricot and cream cheese mixture into the middle. Fold by bringing the four corners together and pinching the edges and corners together to form a seal (make sure the seal is tight!). Or, get fancy with it! Repeat until you run out of filling.

  3. Very lightly grease a plate and place your finished wontons on it. Cover with plastic wrap and place in the freezer for about 2 hours, until frozen solid. I know, I know, waiting sucks, but it will help keep your wontons from exploding or leaking in the oil.

  4. Heat about 4 inches of oil in a 2-quart saucepan or other tall pot – the oil shouldn’t come up past about halfway. At about 380 degrees, lower the heat to maintain the temperature and start frying. We fried ours 4 at a time, and each batch took about 35 seconds. If you let them sit any longer than that, they’ll very likely leak or explode.

  5. Place the cooked wontons on a paper or kitchen towel to drain. Cover in powdered sugar or cinnamon powdered sugar and eat away! Or, if you prefer, make a dipping sauce. We made a simple blueberry compote/syrup for ours.

For the Dipping Sauce:

  1. Combine the ingredients in a small saucepan and simmer until combined. Smash the blueberries with the back of a spoon or a potato masher and allow to simmer for about 3 minutes until the mixture has thickened.

Dip your apricot and cream dessert rangoons into the blueberry syrup and enjoy!

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