Place apples, cinnamon and brown sugar into a pan and cook for a few minutes until the sugar has dissolved.

Add in the apple juice and continue to cook for another few minutes or until the apples are tender.

Mix the tapioca flour with 2 tablespoons of water until it has dissolved and becomes a slurry. Add half of the slurry into the apples and quickly stir as this will instantly thicken the water in the apples. You want the consistency of the sauce to be quite thick and sticky. Add the rest of the slurry in and stir if it needs more.

Transfer to a bowl and allow to cool down to room temperature. If you’re in a hurry to cool these, you can pop it into the fridge.

Place a heaped tablespoon of the mixture along the bottom half of a wonton wrapper. Wet the edges with a finger dipped in water. Fold the wonton in half lengthways so it becomes a rectangle and press along the edges to seal it.

Use a fork to crimp and further seal the edges. Repeat until you have no more mixture left.

Heat some oil in a pot. Once an inserted chopstick in the oil begins to bubble, place an apple wonton in and allow to cook for 1 minute on each side or until golden brown. Repeat with the remaining wontons. You can cook 3-4 at a time.

Remove with a slotted spoon and allow to rest on a wire rack or paper towel for a minute or so.

Place cinnamon and sugar into a bowl and mix with a spoon to combine.

Place each apple wonton into the cinnamon sugar, coating it all over. Shake off the excess and enjoy whilst still hot!