Cranberry Puffs

Cranberry Puffs

38
Raelee's recipes 9

"Yummy cranberry and cream cheese filled wontons. A little sweet, a little spicy, and a little salty! A perfect snack for the holidays."

Ingredients

40 m {{adjustedServings}} servings 366 cals
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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 34.6 g
  • 53%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. In a food processor, combine the cranberries, jalapeno pepper, sugar and mayonnaise. Process until smooth. This will be your cranberry relish. Set aside half of this mixture, and pour the rest into a medium bowl. Mix cream cheese into this half until well blended.
  2. Lay a few wonton wrappers at a time out on a clean surface. Spoon about 1 teaspoon of the cream cheese mixture onto the center of each one. Pinch the corners together to make a triangle shape. If they don't stick, wet them with a little water using your finger. Set aside on a piece of waxed paper while you assemble the remaining puffs.
  3. Heat the oil in a large deep skillet over medium to medium-high heat. When the oil is hot, carefully set 5 to 10 of the dumplings in the pan. Do not over crowd the pan. Fry on each side until golden brown. Remove from the hot oil using tongs and place on paper towels to drain. Serve on a platter with the reserved cranberry relish as a dipping sauce. The sooner you eat them, the better they taste.
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Reviews

38
  1. 46 Ratings

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Excellent tasting and fairly easy. I only used half the recipe on Christmas. The next night, I added another half jalapeno to the mixes...a bit more spice. 2007 update - I made these again, b...

Wow, these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and...

I'm the one who created this recipe, but I've made it a few times since I submitted it here and I would like to note that I've added a little red curry paste (about 2tbsp to the cranberry relish...