Prep the apples: Peel, core, and finely dice the apples into small, pea-size pieces so they cook fast and fit neatly in the wrappers.

Cook the filling: In a skillet over medium heat, melt 1 tablespoon butter. Add apples, 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, a pinch of nutmeg, and a tiny pinch of salt. Cook 3–4 minutes until slightly softened.

Thicken and flavor: Stir 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Add to apples and cook 30–60 seconds, until glossy and lightly thickened. Remove from heat and stir in 1/2 teaspoon vanilla. Let cool 5 minutes.

Make the egg wash: Beat 1 egg with 1 tablespoon water. Set aside. If avoiding egg, use water only.

Preheat the air fryer: Set to 360°F (182°C) for 3–4 minutes. Lightly spray the basket to prevent sticking.

Assemble the wontons: Lay a wonton wrapper on a clean surface. Add 1 teaspoon apple filling in the center. Place half a soft caramel (or 1 teaspoon thick caramel sauce) on top. Do not overfill.

Seal: Brush the wrapper edges lightly with egg wash. Fold into a triangle, pressing out air pockets. Pinch the edges firmly to seal. Optionally fold the two side points inward and press to create a tighter packet.

Finish for crispness: Lightly spray or brush the tops with oil. For extra crunch, sprinkle a little cinnamon sugar on top.

Air fry: Arrange wontons in a single layer, not touching. Cook 5–7 minutes at 360°F until golden brown and crisp. Flip at the 4-minute mark if your air fryer browns unevenly.

Batch cook: Repeat with remaining wontons. Keep finished batches on a wire rack so bottoms stay crisp.

Serve: Dust with powdered sugar if you like. Serve warm with vanilla ice cream, a drizzle of caramel, or a little whipped cream.