Baked Apple Zapata

2/3 lb flour tortilla dough
1 flour
3 granny smith apples,
1 peeled and sliced
2 tbsp lemon juice
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp ground cinnamon
1/2 cup walnuts, chopped
2 tbsp cornstarch dissolved
3 tbsp water
1 water

Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside.

In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat.

Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moistening the tortillas with a little water.

Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar.

NOTE: Tortillas and apple mixture may be made ahead several hours or a day before.

Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas

Servings: 12