Cinnamon Apple Burrito
By Yankee Magazine|Jan 05 2007|
parents magazine
Ingredients
2 large granny smith apples
1/2 cup orange juice
1 tbsp lemon juice
1/3 cup brown sugar
1/4 tsp cinnamon
a pinch of ground cloves
1 tbsp cornstarch
1/2 cup chopped walnuts or pecans
4 – flour tortillas (7 to 8″)
glaze: 1 tbsp melted butter
Instructions
peel, quarter and core apples. Cut crosswise into thin strips. Combine with juice and lemon in medium saucepan. With pan partially covered bring to a boil. Reduce slightly and cook on gentle boil for 5 minutes.
Stir in sugar, cinnamon and cloves – continue cooking the filling uncovered – stir occasionally for 2 to 3 mins.
Blend starch and water – pour into apple mixture, return to a boil while stirring continuosly. Let cook 1 minute and then remove from heat – stir in nuts.
Cool
Heat oven to 375deg. Line cookie sheet with parchment. Work with one tortilla at a time – spoon a quarter of filling down the center – leaving a generous 1″ border at each end. Fold ends over the filling, then fold over one of the sides to enclose. Moisten the edge with a pastry brush dipped in water – then continue to fold so the tortilla rests on the moist section. Repeat for other tortillas. Brush each with melted butter – sprinkle with cinn/sugar. Bake 20-25 mins. Cool 20 mins before serving. Cut each one diagonally in half to serve…
