Apple Wontons with Cinnamon Sour Cream Dip

Apple Wontons with Cinnamon Sour Cream Dip


12 wontons



  • 1 large firm apple, such as honeycrisp
  • ¼ cup C&H® Dark Brown Sugar , packed
  • ½ teaspoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ½ teaspoon freshly squeezed lemon juice
  • 12 wonton wraps

Cinnamon Sour Cream Dip

  • 1/2 cup sour cream
  • ½ teaspoon lemon juice
  • 3-4 tablespoons cinnamon syrup from apples


Core and dice apple into ½” pieces to yield about 2 ½ cups.

Toss apples in a medium pot with all remaining ingredients, except Won Ton Wraps

Heat apples over medium heat, stirring, until sugar dissolves. Cover and gently boil for 10 minutes, stirring occasionally, until apples are softened. Remove pot from heat, strain out the syrup into a bowl; then cool apples to room temperature

Make the cinnamon sour cream dip by whisking together the reserved syrup from the apples, the sour cream, and an additional ½ teaspoon of lemon juice. Cover and chill until ready to serve.

Heat oil for deep frying to 350 F.

Place 1 teaspoon of apple filling in the center of each wonton wrap. Fold the wrap into a triangle. Seal the edges all around with a pastry brush dipped in water and using fingers to pinch and seal all the edges.

Deep fry apple wontons for 2 minutes, turning frequently in the oil, until the wontons are golden brown

Drain on paper toweling then serve hot with the cinnamon sour cream dip.