For the filling, we mix the chopped apple with the sugar, cornstarch and cinnamon. Place this mixture in a saucepan over medium heat, add the water and stir until it boils. Remove from heat and reserve in a bowl until cool. To assemble the wontons, we place a spoonful of filling on one side of the cantan square, paint with the beaten yolk on the opposite side and then join the ends as if it were a tequeño. Press the edges with your fingers, then with the help of a fork to ensure that they are well sealed and finally brown in hot oil. Drain on a paper towel and then serve alone or with vanilla ice cream.
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