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Apple Cinnamon Burritos




Source of Recipe


by Terri B.


List of Ingredients




2 large Granny Smith apples, peeled and thinly sliced
1/2 cup orange
1 tablespoon lemon juice
1/3 cup light brown sugar
1/4 teaspoon cinnamon
1 pinch ground cloves
1 tablespoon cornstarch
2 tablespoons cold water
1/2 cup chopped pecans
4 8 inch flour tortillas
1 tablespoon butter, melted
Cinnamon-sugar

Recipe



1. Combine apple slices, orange and lemon juices in medium saucepan. With pan partially covered, bring mixture to boil; reduce heat slightly and cook at a gentle boil for 5 minutes. Stir in brown sugar, cinnamon, and cloves; continue cooking, uncovered, for 2 to 3 minutes, stirring occasionally.

2. Blend cornstarch and water in small bowl and pour into filling mixture. Bring back to a boil, stirring constantly, and cook for 1 minute. Remove from heat and stir in nuts. Transfer to bowl to cool.

3. Preheat oven to 375. Line baking sheet with parchment paper or lightly greased aluminum foil.

4. Working with one tortilla at a time, spoon a quarter of the apple filling down the center, leaving a generous 1" border at each end. Fold the ends over the filling, then fold over one of the sides to enclose the flling. Moisten the other edge of tortilla with a pastry brush dipped in water, then continue to fold the tortilla so it rests on the moistened section. Place on baking sheet, seam down. Repeat with remaining tortillas.

5. Brush each genergenerously melted butter, then sprinkle on cinnamon-sugar. Bake for 20 to 25 minutes or until golden brown. Transfer baking sheet to wire rack and let burritos cool for at least 20 minutes before serving. Cut each in half diagonally to serve.