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Apple Enchiladas by BettyR

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  • Apple Enchiladas by BettyR

    BettyR
    Posted March 15, 2005 11:58 PM

    These are easy apple dumplings.

    Apple Enchiladas

    (9) 8" flour tortillas
    1 can apple pie filling
    butter

    Syrup:
    1 stick butter
    1/4 cup honey
    3/4 cup sugar
    1 teaspoon cinnamon
    3/4 cup water


    1.Divide pie filling between tortilla shells, put in a pat of butter and a sprinkle of cinnamon.
    2.Roll each tortilla up and place seam side down in baking dish.
    3.Combine syrup ingredients. Bring to a boil, then boil 3 minutes. Pour over rolled up tortillas.
    4.Bake at 350 degrees for 40 minutes.
    Serve with ice cream, or whipped cream.

  • #2
    BettyR
    Posted March 14, 2006 10:52 AM

    Here is the Pocket Pie recipe I promised.

    As for the Apple Enchiladas, we like them the way they are. I guess boiled dumplings are a Southern thing and it's all in what your used to.

    My Grandmother used to make stewed plums and drop dumplings in it for us kids when she was putting up her plum preserves. I do the same thing for my Grandkids but with pears. I don't have a plum tree.

    Pocket Pies
    Recipe courtesy Alton Brown, 2005

    Pastry:
    9 1/2 ounces all-purpose flour, approximately 2 cups
    2 teaspoons baking powder
    3/4 teaspoon salt
    2 1/2 ounces shortening, approximately 6 tablespoons
    3/4 cup milk
    1 egg mixed with 1 to 2 teaspoons water
    Vegetable, Canola oil or butter, for frying

    Canned pie filling of your choice.

    In the bowl of a food processor, combine the flour, baking powder and salt. Pulse for a few seconds and then pour into a large mixing bowl.

    Add the shortening and knead it into the flour with your hands until it is crumbly. Add the milk all at once and mix in with a spatula until it begins to come together. Lightly flour your hands and the counter top and turn the dough out onto the counter top. Knead the dough ball, folding over 10 to 20 times. Using a rolling pin roll the dough to 1/3 to 1/2-inch thickness, then cut into rounds using a 2 1/4-inch ring. Roll each round as thinly as possible or to 5 to 6 inches in diameter. Spoon 1 to 2 tablespoons of filling onto the dough, brush the edges of half of the dough lightly with the egg wash, fold over and seal the edges together with the tines of a fork, dipping it into flour as needed. Gently press down to flatten and evenly distribute the filling and snip or cut 3 slits in the top of the pie. Dock pies that are going to be deep-fried, instead of snipping or cutting slits.

    To pan-fry pies, place a medium saute pan over medium low heat along with 1 to 2 tablespoons vegetable, Canola oil or butter. Once heated, place 2 to 3 pies at a time into pan and saute until golden on both sides, approximately 3 to 4 minutes per side. Allow to cool 4 to 5 minutes before serving.

    To deep-fry pies, heat vegetable oil in a deep-fryer or a large heavy pot to 375 degrees F. Once hot, add 1 to 2 pies at a time and fry until golden brown, approximately 3 to 4 minutes.

    To bake pies, preheat the oven to 350 degrees F. Place finished pies onto an ungreased cookie sheet and bake for 25 to 30 minutes or until golden brown.

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