Ah, you’re talking about a sweet “apple enchilada” dessert—a fun, cinnamon-sugar-filled dessert that’s like a cross between a cinnamon apple roll and a baked pastry wrap. Here’s a complete recipe:
Ingredients
For the filling:
- 3 medium apples (Granny Smith or Honeycrisp work well), peeled, cored, and chopped
- ¼ cup (50 g) granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 1 tsp lemon juice
- 1 tbsp butter
For the wraps:
- 8 small flour tortillas (6–8 inch)
- ¼ cup (50 g) brown sugar
- ½ tsp cinnamon
- 3 tbsp butter, melted
For the topping (optional but recommended):
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
- Vanilla ice cream (optional)
Instructions
- Prepare the filling:
- In a skillet over medium heat, melt butter and add chopped apples.
- Stir in sugar, cinnamon, nutmeg, and lemon juice.
- Cook for 5–7 minutes until apples are slightly softened. Remove from heat and let cool slightly.
- Assemble the enchiladas:
- Preheat oven to 350°F (175°C).
- Mix brown sugar and cinnamon in a small bowl.
- Lay out a tortilla and spoon 2–3 tablespoons of apple filling in the center.
- Roll up like a burrito or enchilada and place seam-side down in a greased baking dish.
- Brush the tops with melted butter and sprinkle with the cinnamon-sugar mixture.
- Bake:
- Bake for 15–20 minutes until golden and crispy.
- Add the topping:
- Mix powdered sugar, milk, and vanilla to make a drizzle.
- Drizzle over warm apple enchiladas.
- Serve with a scoop of vanilla ice cream for extra indulgence.
Tips:
- You can add chopped nuts (walnuts or pecans) to the filling for crunch.
- For a caramel twist, drizzle caramel sauce over the top before serving.
- These can be made ahead of time and reheated in the oven for a few minutes—still deliciously warm and crispy.
If you want, I can also give a mini version using small tortillas that work great for parties or snacks—they come out cute and perfectly portioned.
Do you want me to make that mini version recipe?
