Ingredients
Vegetable oil, for frying
2 oz. cream cheese, softened
1 c. pumpkin puree
3 tbsp. plus 1/4 cup granulated sugar, divided
1 tbsp. maple syrup
1/2 tsp. ground cinnamon, divided
1 tsp. kosher salt, divided
1/4 tsp. ground ginger
1/8 tsp. all spice
30 wonton wrappers
2 tbsp. butter
1/2 granny smith apple, peeled and diced
1/4 c. packed brown sugar
1/4 tsp. kosher salt
1 c. cold heavy cream, divided
1/2 tsp. pure vanilla extract
Preparation
Step 1In a large skillet, heat 1/2” of oil over low heat. In a large bowl, mix cream cheese with a hand mixer until smooth and creamy. Add pumpkin, 3 tablespoons sugar, maple syrup, ¼ tsp cinnamon, ginger, ½ tsp salt, and allspice and beat until fully incorporated.Step 2Line wonton wrappers on your workspace. Have a small bowl of water ready. Place 2 teaspoons of filling in center of each wonton wrapper. Dip your finger in water and lightly moisten top and one edge of each square wrapper. Fold over to create a triangle and press to seal. Continue with the remaining wonton wrappers and filling.Step 3In a small bowl, mix remaining ¼ cup of sugar, ¼ teaspoon of cinnamon, and ½ teaspoon salt.Step 4Increase heat to medium and using tongs, place wontons in a single layer in hot oil until golden on one side, about 30 seconds to 1 minute. Flip gently and repeat. Remove crisp wontons to a paper towel-lined plate and sprinkle with cinnamon sugar. Repeat in batches with remaining wontons. Let cool slightly.Step 5In a saucepan over medium heat, melt butter. Add apples, brown sugar, and salt and stir until soft and sugar melts and gets bubbly, about 2 minutes. Slowly add ⅓ cup of heavy cream, and vanilla extract and stir continuously until it comes to a gentle boil. Let simmer for 1 minute and pour into a serving bowl. Let cool for 10 minutes.Step 6In a medium bowl, whip remaining 2/3 cups heavy cream to soft peaks. Place into another serving bowl.Step 7Serve wontons with caramel apples and whipped cream.
