Cafe Noche Baked Apple Zapata
- 2/3 pound flour tortilla dough
- 3 Granny Smith apples, peeled and sliced
- 2 tablespoons lemon juice
- 1/2 cup brown sugar
- 1/2 teaspoon cloves
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnuts, chopped
- 2 tablespoons cornstarch, dissolved
- 3 tablespoons water
- Use your favorite recipe for flour tortillas, or make dough from the recipe on
the Tortilla mix package. Divide the dough into four 2-inch balls. Roll each into
a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside.
- Place apples in a saucepan 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 moistening
the tortillas with a little water.
- Bake in a preheated, 400 degree F oven until lightly browned.
- Remove from oven, 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).
Yield: 12 servings
Tortillas and apple mixture may be made ahead several hours or a day before.
Source: Cafe Noche, Houston, Texas
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