Miceli’s Cannoli Stuffed Rangoon Pastries
When the Italian cannoli and a crispy stuffed Chinese wonton combine, they leave us with the most delicious crispy pastry EVER! Miceli’s Ricotta cheese is used to make a decadent cannoli filling, along with chocolate and cherries. We then stuff our wonton shell and deep fry them until nice and crispy. WOW! Pack on the powder sugar and you have the most amazing stuffed pastry.
Miceli’s Cannoli Stuffed Rangoon Pastries
- Prep Time
30 min
- Cook Time
5 min
- Total Time
40 min
- Servings
40 rangoons
- Difficulty
Medium
Ingredients
- 15oz Miceli’s whole milk ricotta cheese
- ¾ cup granulated sugar
- ½ cup mini chocolate chips or chunks roughly chopped
- ½ cup maraschino cherries roughly chopped
- 1 egg room temp
- 40 wonton wrappers
- Powder sugar for dusting
- 1 cup store-bought chocolate sauce/syrup for dipping
- 1qt oil for frying
Instructions
- In a medium bowl, combine the cheese, sugar, chocolate, cherries, and egg. Thoroughly mix and set aside while you get your other ingredients set up.
- At this time, you will want to get your oil heating to about 375° F on medium heat in a heavy bottom stock pan. This can take a good 15 minutes so, do this now while you stuff your wontons. I like to use a light oil such as canola or vegetable for frying. If you have a thermometer, this would be a good time to use it. Properly heating your oil ensures you do not end up with greasy Rangoon’s.
- To build your Rangoon, you will want to take about a tablespoon of the cannoli filling and place it right in the center of the wonton. Dip your finger in a small bowl of water and run it along the edges of the wonton. This will help create a seal. Take the two ends and fold them together to create a triangle pocket. Make sure you do a good job pinching and sealing the sides together, so your filling does not leak out during frying.
- Using a slotted spoon or spider strainer, slowly lower a handful of Rangoon’s into the preheated oil. Do not overcrowd the pot or the oil temp will drastically lower, making the Rangoon greasy, so fry in batches. Fry until golden brown. About 1-2 minutes.
- Allow the excess oil to drip and remove. Place on a sheet tray lined with paper towels or on a cooling rack.
- While warm give the Rangoon’s a thorough dusting of powder sugar.
- Serve warm alongside your favorite store-bought chocolate sauce.
Tips and Tricks
- Can stuff all wontons and freeze for later use. Store in an airtight container. I like to stuff some parchment paper in there as well to avoid the wontons from drying out. Can fry right from frozen. Just make sure you fry them for longer since the center will be frozen. Approximately 4 minutes.
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