Sweet! Apricot and apple enchiladas. Photo: Jennifer Soo
- 6 green apples, peeled and sliced
- 1/2 cup dried apricots, sliced
- 1 tsp ground cinnamon
- 80g butter
- 200g brown sugar
- 1 tbsp lemon juice
- 6 flour tortillas
To serve: cream or custard
Preheat oven to 180C. Put apples, apricots, cinnamon and 1/2 cup water in a saucepan and cook gently with lid on, stirring occasionally until soft. Reserve.
Bring butter, brown sugar and 120ml water to the boil and simmer for 2 minutes. Add lemon juice. Spoon apple filling evenly onto tortillas.
Roll up and place seam side down in a lightly greased 1.5-litre capacity baking dish. You may need to trim the ends so they fit.
Pour over sugar syrup and bake for 30 minutes or until bubbling and golden brown on top.
Serve with cream or custard.
- Main Ingredients - Apple, Pastry
- Cuisine - Mexican
- Course - Dessert
- Occasion - Dinner Party, Morning/Afternoon Tea