Baked Apple Zapata
(12 servings)
2/3 lb Flour tortilla dough
Flour
3 Granny Smith apples,
Peeled and sliced
2 tb Lemon
juice
1/2 c Brown sugar
1/2 ts Cloves
1/2 ts Ground cinnamon
1/2 c Walnuts,
chopped
2 tb Cornstarch dissolved
3 tb Water
Water
Use your favorite recipe for flour tortillas, or make dough from the
recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls.
Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap
and set aside. In a saucepan, place apples with enough water to cover. Add
lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves,
cinnamon, and walnuts; continue cooking over low heat until slightly
thickened. Combine cornstarch and water and add to mixture, stirring until
thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on
2 tablespoons of the apple mixture down the middle of each tortilla. Fold
one side of the tortilla over the mixture; then fold the remaining side
over. Fold in the ends and seal by moisten the tortillas with a little
water. Bake in a preheated, 400 degree F oven until lightly browned. Remove
and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe
Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks,
and sugar.
NOTE: Tortillas and apple mixture may be made ahead several hours or a
day before. Recipe: Cafe Noche
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