A co-worker brought these to a luncheon one day, several years ago, and they were a big hit. She shared her recipe with me and I have been making them since. They are handy because some people don't want a big slice of cake or pie but enjoy just a bite or two of something sweet. When I make large batches, I will make a batch of 2 or 3 different flavors of pie filling. I will use a different garnish on each flavor or fold them into different shapes to identify . These photos are from the internet.
In a shallow dish, mix sugar and cinnamon. Set aside.
In a small bowl, whisk together the egg and the water for the egg wash.
Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pie filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining. Make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
Heat oil to 375 degrees.
Carefully slide in a few wontons into the oil with a long-handled spoon. (Use a screen to protect you from the oil.)
Fry for 1 minute on each side, until golden brown. Drain on rack.
While still warm, sprinkle won ton on both sides with sugar/cinnamon mixture or powdered sugar and place back on rack to cool. (It’s fun to have some of each for variety.)
Transfer to a serving tray or to individual serving dishes.
These are great served warm but are also very good at room temperature.