These Apple Enchiladas are a great autumn or winter dessert. Easier than cake or cake but smells great in the oven. Made with a few ingredients and ready to eat within a few minutes. This goes well after many meals or serve with breakfast.
Instead of the classic cake, these sweet Enchiladas are one of my favorite youth desserts (although caramelappel pie cookies are great). Moreover, making Apple Enchiladas with flower tortillas purchased in the store is so much easier than preparing and rolling cake cake.
How to make Apple Enchiladas
Ingredients:
- 1 can apple pie filling (21 oz)
- 6 8 ″ Tortillas
- 1 teaspoon of ground cinnamon
- 1/2 cup of butter
- 1/2 cup of white sugar
- 1/2 cup of brown sugar
- 1/2 cup of water
Instructions
- Start with a 9 × 13 oven dish.
- Spoon about 1 hanging quarter of cake that fills evenly in the middle of each tortilla.
- Sprinkle with cinnamon.
- Roll up, stops in edges.
- Place the seam side down in the prepared dish.
- In a medium -sized saucepan, over medium heat, combine butter, white sugar, brown sugar and water.
- Bring to the boil, constantly stirring.
- As soon as you lower the heat, let the heat fall and let it simmer for 3 minutes.
- Pour sauce over Enchiladas and let stand for 45 minutes. Preheat the oven to 350 degrees F.
- Bake for 20 minutes in the preheated oven or until golden brown.
- Serve with vanilla ice cream or as a side dish for your favorite meal. (These go well with a hamdiner.)
Make your own apple filling
Ingredients:
- 4 cup apples peeled, grown and thinly cut
- 1 tablespoon lemon juice
- 1/4 cup butter
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- dash of nutmeg
- 1 tablespoon corn starch
Route description:
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Throw apple slices with lemon juice in large bowl. Melt the butter over medium heat in a large frying pan. Add apples, stir coconut, cinnamon and nutmeg. Boil, stir until the apples are soft, about 4-5 minutes. Mix cornflour with about 2 teaspoons of water and stir in the apple mixture. Cook until thickened, about 1-2 minutes. Remove from the heat and let it cool slightly.
What is Apple’s best variety to use?
Although they may seem a bit sour to just eat, Granny Smith apples are perfect for baking. With their sturdy meat they hold their shape when they are cooked and do not completely run into mash. That sharpness is also great when it comes to baking when you want something acid to compensate for the sugars that are added to most desserts. But even if you do not add much extra sweetness, the sugars in Oma Smiths are nicely concentrated during the baking process.