Easter Desserts #2

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* Exported from MasterCook *

 

Apple Enchiladas

 

Recipe By : Southern Living

Serving Size : 6 Preparation Time :0:45

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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1 21 oz can apple pie filling

6 8 " flour tortillas -- (try apple-cinnamon!

1 teaspoon ground cinnamon

1/3 cup butter or margarine

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1/2 cup water

 

Spoon filling evenly down center of each tortilla; sprinkle evenly with

cinnamon. Roll up, and place, seam side down, in a lightly greased 2-quart

baking dish.

Bring butter and next 3 ingredients to a boil in a medium saucepan; reduce

heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas and let

stand 30 minutes.

Bake at 350 ° F for 20 minutes.

 

 

 

 

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NOTES : When I made this, one can of apple pie filling did not seem like enough.

I suggest using two cans and increasing the number of tortillas, possibly to 8.

You may need a little bit more sauce too, but the same amount might work.

* Exported from MasterCook *

 

Vegan Apple Strudel

 

Recipe By : Cafe Sunflower

Serving Size : 6 Preparation Time :0:20

Categories : Desserts Vegan

 

Amount Measure Ingredient -- Preparation Method

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FILLING:

1 cup dried apples (sulfate free)

1 tablespoon balsamic vinegar

1 vanilla bean, split -- insides scraped

1/4 cup brown rice syrup

1/8 cup natural brown cane sugar

1/2 teaspoon fresh ginger, shredded

1 cup water

1 tablespoon egg substitute

TOPPING:

1 cup pecans -- crushed

1/4 cup brown rice syrup

2 tablespoons water

STREUDEL:

6 sheets phyllo dough

1/4 cup vegetable oil

1/2 cup pecans -- ground fine

1/4 cup natural brown sugar

 

Preheat oven to 350 degrees F.

TO MAKE FILLING: In a heavy pot over medium heat, mix apples, vinegar,

vanilla bean, syrup, sugar, ginger, water, and egg substitute. Heat until

completely incorporated, about 5-10 minutes. Remove from heat and allow to

cool.

TO MAKE TOPPING: Mix pecans, syrup, and water. Place in a shallow pan and

heat until pecans darken. Remove from heat and allow to cool.

TO MAKE STREUDEL: Place 1 sheet of phyllo dough on work surface with long

side closest to you. Brush with a little of the oil. Sprinkle some of the

pecans and sugar onto the oiled sheet. Place second sheet on top of first,

brush with oil, sprinkle with pecans and sugar. Continue until all 6 sheets are

used.

Spoon the apple mixture along the long side of the phyllo, leaving about 1

inch all around. Starting with the side closest to you, roll into a tube.

Place on baking sheet, top with the topping mixture, and bake until golden

brown.

 

 

 

 

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