Soften the cream cheese: Let it sit at room temperature for 30–45 minutes so it blends smoothly. Soft cream cheese prevents lumps and makes a silky filling.

Mix the filling: In a bowl, stir together cream cheese, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, a pinch of salt, and 1/2 teaspoon lemon zest if using. Taste and adjust sweetness or vanilla to your preference.

Prep your workstation: Set out the wonton wrappers, a small dish of water (or a lightly beaten egg for egg wash), and a baking sheet to hold assembled wontons. Keep wrappers covered with a towel so they don’t dry out.

Fill the wontons: Place 1 to 1 1/2 teaspoons of filling in the center of each wrapper. Don’t overfill or they’ll burst in the air fryer.

Seal: Lightly brush the edges with water or egg wash. Fold into a triangle by bringing one corner to the opposite corner. Press tightly to seal, pushing out air around the filling. For a fancier fold, bring the two side points together and pinch to form a “rangoon” shape.

Preheat the air fryer: Set to 350°F (175°C) for 3 minutes. A warm basket helps them crisp evenly.

Lightly oil: Spray or brush both sides of the wontons with cooking spray or a thin film of neutral oil. This helps the wrappers blister and brown.

Air fry in batches: Arrange wontons in a single layer with space between them. Cook at 350°F (175°C) for 5–7 minutes, flipping halfway. They’re done when they’re golden brown with lightly bubbled edges.

Cool briefly: Let them rest 2–3 minutes before biting in. The filling will be hot and creamy.

Finish and serve: Dust with powdered sugar. Add a drizzle of chocolate or a dollop of jam. Serve warm for the best texture.