Baked Apple Dessert Enchiladas

Soft flour tortillas wrapped around cinnamon apples make an easy shareable dessert. Cooking the filling before assembly removes excess juice and ensures tender fruit, while brushing the rolls with butter encourages crisp, golden edges in the oven.

Equipment and timing

9-by-13-inch baking dish
Large skillet
Peeler and knife
Wooden spoon
Pastry brush

Yield: 8 rolls
Preparation: 25 minutes
Baking: 22 to 28 minutes
Oven: 375°F/190°C

Ingredients

4 medium firm apples, peeled, cored, and cut into 1/2-inch pieces
2 tablespoons unsalted butter, divided
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
8 small flour tortillas, about 8 inches wide
1 tablespoon granulated sugar
1/4 teaspoon additional cinnamon

Method

Heat the oven to 375°F/190°C and lightly grease the baking dish.
Melt 1 tablespoon butter in a skillet over medium heat. Add apples, brown sugar, 1 teaspoon cinnamon, and lemon juice. Cook for 6 to 9 minutes, stirring, until the apples begin to soften but retain their shape.
Stir cornstarch and water together until smooth. Add to the apples and simmer for 1 minute, until the juices become glossy and coat the fruit. Remove from the heat and cool for 10 minutes.
Warm the tortillas briefly so they bend without cracking. Spoon one-eighth of the filling across each tortilla, fold the sides slightly inward, and roll snugly. Arrange seam-side down in the dish.
Melt the remaining butter and brush it over the rolls. Combine granulated sugar with the remaining cinnamon and sprinkle on top. Bake 22 to 28 minutes, until the edges are crisp and the filling bubbles at the ends. Rest 10 minutes before serving.

Fruit and assembly cues

Firm apples such as Granny Smith, Honeycrisp, Pink Lady, or Braeburn keep their shape. Very soft apples can turn to sauce before the tortillas brown. Cut pieces evenly so they finish together. The filling should be thick, not watery, before rolling; a loose filling can make the bottoms soggy.

Do not overfill the tortillas. Leaving a border makes the rolls easier to close and reduces leaking. If tortillas crack, cover them with a damp towel and microwave in short intervals until pliable. Arrange the rolls in a single layer so hot air reaches their exposed surfaces.

Serving, substitutions, and storage

Serve warm with plain Greek yogurt, whipped cream, or vanilla ice cream. Pears may replace up to half the apples if they are firm. Corn tortillas are too brittle and assertive for this dessert; use a flexible wheat or gluten-free flour-style tortilla.

Refrigerate leftovers in a covered container within 2 hours and use within 4 days. Reheat uncovered at 350°F/175°C until hot, about 10 minutes, to restore some crispness. The assembled rolls can be refrigerated for several hours before baking, but longer holding softens the tortillas.

Baked Apple Dessert Enchiladas