Corn Rangoons
10 sheets phyllo dough
2 tsp garlic powder
1 tsp onion powder
1/8 tsp cayenne
1/2 tsp worcestershire sauce
Salt + Pepper
1 1/2 cups corn (2-3 ears)
2 tbsp diced chives
250 g cream cheese (room temp)
1 cup shredded mozzarella
1/4 cup butter, melted
Pre Recipe Prep
Bring your cream cheese to room temperature
Bring your phyllo sheets to room temperature per the boxes instructions. Keep sheets in a damp towel so they don't dry out.
Prep your filling
To a large bowl, add all the filling ingredients: 250 g cream cheese (room temp), 1 cup shredded mozzarella, 1 1/2 cups corn (2-3 ears) cooked corn, 1 tsp garlic powder, 1 tsp onion powder, 1/8 tsp cayenne, 1/2 tsp worcestershire sauce and a good pinch of salt + pepper. Mix until incorporated.
Fill your rangoons
Moving relatively quickly, place one sheet of phyllo down, brush with butter, and repeat with 5 sheets total (skipping the butter on the final sheet). Cut the sheets into small squares (about 3 inches by 3 inches). You'll do this in two batches, but do one round at a time so the phyllo doesn't dry out.
Dollop about 1 tbsp filling into each piece and fold the corners into each other and squeeze at the top into almost a little wonton shape. It will look kind of messy because of the layers but you want that for extra crunch. Once all are filled, place into air fryer and spray generously with oil and bake at 400 for about 6-8 minutes until golden brown. Serve right away.
*If your sheets seem to be falling off when folding up the rangoons, just "glue" them back with a little brush of butter.
You can prep these ahead of time and freeze or refrigerate until ready to cook. Just spray with oil and cook for the same amount of time.
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