Whip together the cream cheese and apple butter until well blended.

Open the package of wonton wrappers and place the stack between dampened paper towels to keep them moist while you’re working with them..

Add a teaspoon of the cream cheese and apple butter mixture to the center of each square wonton wrapper.

Dip a pastry brush or your fingers in water and run around the perimeter of each wonton wrapper to moisten the edges before folding.

Fold each wonton in half to create a triangle. Press the edges to seal. Bring the side points of the triangle down (away from the center point) and press together to form the dumpling shape. Make sure that all the edges are sealed.

Transfer the filled wontons to a baking sheet that has been lined with parchment or wax paper for frying.

Heat vegetable oil in a large skillet or cast iron pan over medium high heat. When oil is hot, almost bubbling, add wontons in small batches, being careful not to crowd the pan.

Fry in batches in bubbling oil until golden brown, then remove and drain on a plate lined with paper towels. Sprinkle immediately with cinnamon sugar. Serve warm.