Best Blueberry Cream Cheese Wontons

Divide a 4-ounce block of cream cheese into four equal parts, then cut each part in half once more to create eight identical pieces. Set these cream cheese pieces aside for now.

Working with six wonton wrappers at a time, lay them flat on a clean surface. Divide one of the cream cheese pieces into six equal portions and place a portion in the center of each wonton wrapper. Add a small amount, just enough to cover the cream cheese, of blueberry pie filling on top. Be cautious not to overfill, as this could cause the mixture to escape during cooking.

Using your finger, lightly moisten the four edges of each wonton wrapper. Then, gently fold the wrapper in half diagonally to form a triangle shape, and bring up the remaining two corners so they meet at the center. Press the edges together firmly to seal the wonton, making sure there's no excess air trapped inside. Place the sealed wontons on a clean surface, covered with a damp paper towel to keep them moist while you finish preparing the remaining wontons.

Preheat your air fryer to 325 degrees Fahrenheit (160 degrees Celsius). Spray the inner basket with cooking spray and carefully place as many wontons in the basket as will fit, leaving some space between them to prevent overcrowding. Lightly spray the wontons with cooking spray as well.

Cook the wontons in batches for 5 minutes. Remove them from the air fryer and transfer them to a cooling rack, where they'll be dusted with powdered sugar. Let the remaining wontons cool while you cook them in batches, and serve these sweet treats slightly warm or at room temperature.