Brr! With the weather
outside turning a wee bit frightful, we’re warming up with this twist on the
classic apple turnover. Serve up the best that autumn has to offer—apples of
course!—ala mode with a warm flour tortilla. Yum-o-licious.
¼ cup butter, divided
2 apples, diced
¼ cup of pure maple
1 teaspoon ground
¼ teaspoon kosher salt
½ cup of halved pecans
4 6- or 8-inch flour
Vanilla ice cream
and 400 Best Sandwich Recipes
author Alison Lewis uses Braeburn apples in this recipe, but says Granny
Smith or Gala apples work well, too.
1. In a large skillet,
heat 2 tablespoons of the butter over medium heat until melted. Add the apples,
maple syrup, cinnamon and salt. Reduce heat to low and cook, stirring
occasionally, for 10 minutes or until tender. Stir in pecans and cook for 2
minutes more or until heated through.
2. In a separate
skillet, heat remaining butter over low heat. Add tortillas, one at a time, and
heat, turning once, for 2 minutes or until lightly browned.
3. Place tortillas on a
work surface. Divide apple mixture equally and place in the center of the
tortillas. Top with ice cream. Fold ends over filling, roll up and serve.
Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. Reprinted with
permission. All rights reserved.
BY ALISON LEWIS OF 400 BEST SANDWICH RECIPES ON 9/6/2011 2:36:00 PM
POSTED IN sweet treats, snack, healthy recipes, sandwich/wrap, fall recipes, vegetarian recipes, after school snacks