Plus, tomorrow’s Fat Tuesday.
It’s going to be a pretty great week if I don’t say so myself.
Since I had all this extra time this past weekend, I decided it was a good time to get a blog post up. And since my mom had just come back from Costco with enough apples to feed a small army (my family eats a l-o-t of apples), a dessert involving my favorite fruit was bound to happen. And thus, the apple pie burrito was formed.
Unpopular opinion time: my least favorite part of the apple pie is the crust. I can’t get enough of the apples, though, all soft and warm and swimming in syrupy, spicy goodness, and the crust always tastes off. Too buttery and leaning too far towards the savory end of the spectrum to complement the apples for me. Most times I’ll pass on the crust and just eat a big ol’ pile of those baked apples. 😀
Not with these bad boys.
To start, the filling is de-li-cious–you can use the canned apple pie filling you can buy at the store, but the homemade kind is always better. 😉 And then, instead of a weirdly savory crust, you’ve got a cinnamon-sugar coated crispy-crunchy tortilla encasing the filling.
And, as if they weren’t irresistible enough, the hardest part about these is folding the tortilla.
What’s not to like?
You’re going to start with 10-14 flour tortillas, depending on how much filling you have. (I’ll include the recipe for the homemade apple pie filling below!). I rolled mine out as thin as they could be with a rolling pin because I felt they were a little thicker than I’d like, but it’s all a personal preference. You do you, bro.
You’ll then spoon about 2 tablespoons of apple pie goodness onto the tortilla, far enough over that it’ll all be encased once you burrito your tortilla.
Now, I didn’t want any of my filling leaking out of the tortilla while it baked, so I folded it like this:
So you basically fold the sides in, then the top over just enough to cover the filling, then the bottom two corners just a bit, and then you roll it alllllllllllll together until it resembles something like this:
After you’ve successfully burritoed your tortilla, you’ll either dunk or brush said burrito in melted butter. This not only helps the cinnamon-sugar to adhere to the surface, but it browns the tortilla nicely and adds a richness to the dessert.
And then, my most favorite part–the cinnamon sugar. Bathe that buttered burrito in the cinnamon-sugar until it’s coated to your heart’s desire. In the above pictures of the finished burritos you can see that the sugar caramelized on top while it baked…h-e-a-v-e-n.
Pop your burritos in the oven for five or so minutes until they’re hot and golden. They’re amazeballs fresh out of the oven with a big scoop of vanilla ice cream– à la mode, if you will. Of course, you can store them in an airtight container afterwards and heat one up in the microwave whenever you so please. It’s the best of both worlds: immediate and delayed gratification!
Let’s get to it, shall we?
- 4 medium apples
- 2 tbsp. unsalted butter
- 1 tsp. cinnamon
- 3 tbsp. water
- 1/3 c. white granulated sugar
- 2 tbsp. + 2 tsp. all-purpose flour
- 4 tbsp. water
- 10-14 regular-sized flour tortillas
- Apple Pie Filling (store-bought or homemade)
- 1/2 c. butter, melted
- 1/2 c. white granulated sugar mixed with 2 tbsp. cinnamon
- Peel and core the apples. Slice into small chunks (this will make them easier to fit into the tortillas).
- In a large saucepan, melt the butter and cinnamon over medium heat.
- Stir in the apples, 3 tbsp. of water, and the sugar until evenly coated.
- Cover and let cook for 4-6 minutes, stirring occasionally until apples soften.
- In a separate small bowl, combine the flour and the water until evenly mixed. Once the apples are cooked down, add the flour mixture and stir well, until sauce thickens and no chunks of flour remain. Cook for just a touch longer, and then remove from heat and let cool.
- Preheat oven to 375. Line cookie sheets with tin foil or parchment paper and set aside.
- Spoon about two tablespoons of apple pie filling onto the tortilla.
- Fold and roll up the tortilla until it resembles a burrito.
- In a small bowl containing the melted butter, dunk or brush the burrito until evenly coated.
- In a separate bowl, roll the buttered burrito in the cinnamon-sugar. Set aside.
- Repeat steps 2-5 with each tortilla until all are filled and coated.
- Bake burritos for 5-7 minutes, flipping midway so each side is browned. If necessary, bake longer or shorter until the inside is warm and the outside is golden.
- Serve fresh out of the oven with a side of vanilla ice cream.