Boy I know I could use some here in Maine. With the blast of winter at every corner, the only way to hide is to indulge yourself in a warm apple recipe with just a little spice. And do I have the recipe for you! The crisp crust of the tortilla shell baked in the oven with the sizzling of an apple pie filling will have you snickering at the Old Man Frost and giving him the old tirón ho!
Mexican Apple Pie Rolls in Bourbon Sauce
Make the Bourbon Sauce 15 minutes before preparing the recipe. The delightful combination of sweet, yet pronounced, sauce pairs great with the homey scent and taste of this dessert. If preferred, simply grab a wedge of Cheddar cheese and some whipped cream and add the recipe.
2 tablespoons butter or margarine, divided
1/2 cup apple juice
1 pound Granny Smith apples, peeled, cored and diced*
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cayenne pepper
8 ounces cream cheese, softened
6 (8 inch) flour tortillas
Custard Bourbon Sauce, recipe below
Preheat oven to 350 -degrees F. In a bowl, toss together the apples, granulated sugar, cinnamon, nutmeg and cayenne pepper. In a bowl combine brown sugar and cream cheese, mixing well. Add the butter and apple juice to a large skillet, over medium-high heat, until butter has melted. Add the apples and continue cooking until the apples are just soft and the liquid has reduced and thickened.
Evenly divide the cream cheese mixture among the tortillas, spreading out thinly the entire tortilla. Equally divide the apple mixture among tortillas as well, just down the middle. Roll tortillas up and place on a greased(or lined) baking pan.
Melt the remaining butter and brush over the top of each tortilla. Bake 15-20 minutes or until browned and crisp on top. Remove from oven and serve over Bourbon Sauce, and remaining apples you may have left.
1/2 pound butter or margarine
2 tablespoons apple juice
1 cup sugar
Pinch of salt
1/4 cup bourbon
In a medium saucepan, add the butter, apple juice, sugar and salt over medium heat. Let the butter melt and whisk together. When the sugar has dissolved, remove from heat and beat in the eggs, 1 at a time, until well combined. Stir in the bourbon and return to heat, cooking and stirring an additional 3 minutes. Transfer to a bowl, cover and refrigerate for 30 minutes, The mixture will thicken upon standing. After 30 minutes, remove cover, whisk until smooth(it will still be warm) and evenly divided among 4 serving bowls for the tortillas.