Fruit Burrito
This is a simple dessert that you probably have the ingredients for already. It’s like the perfect blend of American and Mexican cuisines with a fruit pie filling, the household essential tortilla, and a coating that screams churros. This recipe can be made with any fruit pie filling, but I really enjoy it with apples because of how well the apples and cinnamon-sugar mixture go together. One simple substitute can be made to make this recipe vegan, and I’ll note it below. I suggest serving this with some vanilla ice cream for the perfect dessert.
Ingredients
Pie filling
- 4 large Bramley apples, peeled, cored, and diced
- 1/3 cup sugar
- 5 tbsp water, divided
- 2 tbsp butter (or vegan alternative)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 1/8 tsp vanilla bean paste
- 1 tbsp cornflour (US cornstarch)
- 1/2 lemon, juiced
For burritos
- 4 large soft flour tortillas
- 3/4 cup pie filling per burrito (you may have slightly more or less, that's okay!)
- 1/2 cup sugar
- 2 tbsp cinnamon
Instructions
For the pie filling
- Melt the butter (or vegan alternative) over a medium heat.2 tbsp butter
- Once the butter has melted, stir in the apples, 3 tbsp of water, sugar, cinnamon, nutmeg, salt, and vanilla.4 large Bramley apples, peeled, cored, and diced, 1/3 cup sugar, 5 tbsp water, divided, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp vanilla bean paste, 1/8 tsp salt
- Let the apples cook, stirring occasionally, until softened for about 5 minutes.
- Meanwhile, mix the cornflour with the remaining 2 tbsp of water and add to the apple mixture.1 tbsp cornflour, 5 tbsp water, divided
- Continue to stir the mixture until it has thickened and apples are soft but not mushy. Add a squeeze of lemon juice from ½ lemon.1/2 lemon, juiced
- Cool the mixture to room temperature before making the burritos.
For the burritos
- Heat a pot of vegetable oil in a deep pot for frying.
- Place the pie filling in the centre of the tortilla and roll into a burrito shape, securing with toothpicks.
- Deep fry the burritos in batches until golden and crispy, about 2 minutes.
- Remove the burritos and allow excess oil to drain on an elevated rack or a plate lined with kitchen roll.
- While the burrito is still hot, roll in the cinnamon sugar mixture and serve.