For the dip:

1/3 cup sugar

1½  tablespoons butter

1/2 teaspoon cinnamon

2 Granny Smith apples, peeled, cored and chopped into bite sized pieces

3 tablespoons water

1 teaspoon apple cider vinegar

1 teaspoon vanilla extract

1 tablespoon cornstarch

1/2 cup applesauce

 

For the wontons:

36 wonton wrappers

1/4 cup sugar

1 teaspoon cinnamon

1/3 cup coconut oil

 

Add the sugar, butter and cinnamon to a large sauté pan and heat over medium heat. Once the butter has melted add the apples, 2 tablespoons of the water, apple cider vinegar and vanilla extract the pan and stir to combine. Continue to cook the apples for 5 to 6 minutes, frequently stirring, until they have softened.

Add the remaining 1 tablespoon of the water and the cornstarch to a small bowl and combine well. Slowly drizzle the cornstarch mix into the sauteed apples and stir to combine, cook for an additional minute. Add the applesauce to the pan and stir to combine. Remove from heat and set aside.

Using a star shaped cookie cutter, cut stars into each of the wonton wrappers. Combine the sugar and cinnamon together in a small bowl.

Add the coconut oil to a large frying pan over medium heat. Once the oil is hot add in several of the star shaped wontons and fry each side for 1 to 2 minutes until they are golden brown. Remove the wontons from the frying pan and let any of the excess oil drip off. Immediately toss the wonton into the cinnamon sugar mixture and place onto a wire rack to cool.

Continue to fry the remaining wontons in batches.