Baked Apple Pecan Zapata

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Baked Apple Pecan Zapata

 

6 flour tortillas 3 granny smith apples, peeled and sliced 2 tbsps. lemon

juice

1/2 c. brown sugar 1/2 tsp. cloves 1/2 tsp. ground cinnamon 1/2 c. pecans,

chopped 2 tbsps. cornstarch dissolved 3 tbsps. water

 

In a saucepan, place apples 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.

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 moisting the tortillas with a little water.

Bake in a preheated, 400 degree oven until lightly browned. Remove and sprinkle

with cinnamon and sugar. serves 6.

 

 

 

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