this is originally a recipe from a very old sunset magazine. I've only changed a couple of things. these are just great. if you make all of them at once, use a 9 x 13 baking dish; we only had 2, so baked them in individual oval bakers, then had lots of filling left over to make them fresh each time we want them.
6 - 10 fresh burrito-sized flour tortillas (this is not the time for whole wheat)
apple filling:
4 big apples (I used galas - diamanda
galas. no, wait. sorry, leetle joke.) don't peel,
do core, slice thin
1 c sugar
1-1/4 c water
2 T butter
1 t cinnamon or more
1/4 t salt
grated fresh lemon peel if you wish
1 t vanilla
2 T cornstarch blended into 2 T fresh lemon or lime juice
melted butter: 1 T per burrito
in a 12" skillet or a big wide pan melt the sugar and the 2 T butter in the water, stirring occasionally, til it begins to simmer. carefully add your apple slices. stir in the cinnamon, salt, lemon peel if you want it, and the vanilla. cook and carefully stir til the apples begin to soften a little bit. now stir in the cornstarch-and-lemon/lime juice stuff, and cook, stirring, til the apples become a little softer and the sauce thickens a bit. remove from heat.
wrap appropriately and heat your tortillas briefly til soft, either in the oven you'll now be preheating to 400, or in the microwave.
put some of the apple filling down the center of each tortilla and wrap like a burrito or an enchilada, depending how much filling you use. put them into their baking dish(es). I think that if you are baking several of these in a single dish, it would be best not to crowd them. pour 1 T melted butter over each burrito, trying to coat the whole top surface. bake them at 400 for 20 - 30 minutes. they'll be golden brown on top and the sauce will have busted out bubbling around the bottom.
did I mention these are so good?
the original recipe calls for melting cheddar cheese on the top and serving them with a dollop of sour cream. believe me, it's unnecessary. I could be talked into sprinkling the buttered tops with cinnamon sugar before baking, however. that would be enough gilding for me.
