pistachio cannoli rangoons (wonton wrapper hack)

i made these for my italian wine bar night because i wanted a bite-sized dessert that people could just grab and eat. and when i think of italian desserts, i immediately think of cannolis. probably because i watched way too much cake boss growing up lol.

the problem is, i have absolutely no interest in making cannoli shells from scratch. behold: wonton wrappers!!!

they fry up bubbly and crispy, they’re already the perfect size for a little handheld dessert, and you can fill and fold them ahead of time, then fry them off right before serving

can i make these without pistachio butter?

yes! for a more classic cannoli rangoon, leave out the pistachio butter and add a dash of cinnamon to the ricotta mixture instead. you could also fold in mini chocolate chips if you want to lean even more into that classic cannoli flavor.

can i make cannoli rangoons ahead of time?

yes! these are actually really easy to prep ahead. assemble and fold the rangoons, then arrange them in a single layer on a tray until firm, then transfer to an airtight container or freezer bag. fry them straight from frozen, adding a little extra frying time as needed.

i used (for ~20-25 rangoons):

for the cannoli filling

• 1 cup (about 8 oz) whole milk ricotta, drained for at least 6 hours or overnight
• 4 oz cream cheese, softened
• 3-4 oz pistachio butter
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• pinch of salt
• 20–25 shanghai-style (medium thick) wonton wrappers
• neutral oil, for frying

chocolate drizzle

• chocolate chips (~2-3 tbsp, you don’t need much!)
• a little coconut oil

garnish

• powdered sugar
• chocolate drizzle

to make pistachio cannoli rangoons:

1. drain the ricotta. place the ricotta in a fine mesh strainer lined with cheesecloth or paper towel and set it over a bowl. refrigerate for at least 6 hours, but ideally overnight. you want to get rid of as much excess moisture as possible.
2. make the filling. add the drained ricotta, softened cream cheese, powdered sugar, vanilla, salt, and pistachio butter to a bowl. mix until creamy and well combined. optionally, you can use a food processor to blend it all together!
3. transfer the filling to the fridge and let chill until it’s firmed up, at least 30 minutes.
4. fill and fold. place about 2 teaspoons of filling in the center of a wonton wrapper. try not to overfill them or they’ll be harder to seal. lightly wet all four edges with water, then bring two opposite corners up over the filling and pinch them together. bring up the remaining two corners so all four meet in the center, then pinch the seams together tightly, working from the center out toward the edges. make sure all the seams are completely sealed so the filling stays tucked inside while they fry. rangoon folding tutorial
5. arrange the filled rangoons on a tray and pop them into the freezer for about 15–20 minutes, or until cold and firm.
6. heat a few inches of neutral oil to 350°F. working in small batches, fry the rangoons for about 3-4 minutes, turning as needed, until bubbly, crisp, and golden brown. transfer to a wire rack or paper towel-lined plate to drain.
7. make the chocolate drizzle. add the chocolate chips and a little coconut oil to a microwave-safe bowl. microwave in 30 second intervals, stirring between each, until melted and smooth.
8. drizzle the warm rangoons with chocolate, then finish with a little powdered sugar. serve while warm and crispy!