Instructions

1. Preheat oven to 350°F. Combine apple, brown sugar, butter, cinnamon, and a pinch of Kosher salt in an oven-safe baking dish. Roast apples in oven uncovered until tender, about 45 minutes, stirring once or twice throughout. Remove from oven and let cool completely.
2. Place a little bowl of water next to your workstation as a “wash” to help seal wontons. Working one at a time, add 1 small spoonful of apple pie mixture into the center of each wonton wrapper. Be careful not to overfill or else it will be very difficult to seal the wonton. Dip a finger into the water, and trace the perimeter of the wonton wrapper. Bring all four corners of the wonton wrapper to a point on top and tightly seal all edges. Make sure there are no air pockets or holes in the wonton. Place sealed wontons under a moistened paper towel to avoid drying out.
3. Dip fingers in water and very quickly and lightly moisten wonton wrappers. Sprinkle generously with granulated sugar.
4. To fry wontons, add 1 to 1 1/2 inches of vegetable oil to a skillet or pot over medium-high heat. Once hot (wontons will sizzle when it hits the oil) and working in batches, fry wontons approximately 1 to 2 minutes, turning over if needed, until they are golden brown. Remove to a paper towel lined baking sheet so excess oil can drain.
5. Top wontons with salted caramel whipped cream and drizzle with extra salted caramel sauce. Devour immediately. Share if desired, but no one will judge you if you eat them all yourself.

for the Salted Caramel Whipped Cream

1. Add sugar to a small saucepan over medium-high heat, stirring frequently. Once sugar is all dissolved, add butter and stir constantly (it will bubble rapidly). Once fully incorporated, remove from heat and add in cream and vanilla, stirring constantly until smooth. Season with Kosher salt and taste (you want it to taste like salted caramel).
2. In the bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat the heavy cream, andpowdered sugar on medium/medium-high speed until stiff peaks form. Gently fold in 1/4 cup of the salted caramel. Taste and add more Kosher salt if needed.
3. Reserve remaining salted caramel to drizzle as a garnish. Extra caramel can be refrigerated and reheated as a topping for ice cream, dip for fresh apple slices, etc.