I crave apple pie. But, I don’t crave making pie crusts! The mess, the fuss, “Did I mix it too much?” The flour dust, the scraping dried bits off the counter three days later… did I say mess? That’s one of the reasons I make these Mini-Apple Chimichangas instead. The other reason? They’re easy, fast and… fried! Even apple pie tastes better fried. Just roll your apple pie filling up inside a flour tortilla and you’ll have warm, crispy apple chimis in no time.
Apple chimichangas have a special place in my heart. I love them. Warm, cinnamon apples rolled up in a crispy fried tortilla… magic! In fact, I ate so many of these crispy little wonders while I was expecting my first baby that apple chimis are part of his DNA! He loves them, too! There’s just something so familiar about them. Something so… home.
The key to recreating a perfect apple chimichangas at home is the tortilla. Flour tortillas only, please. A good tortilla should be paper thin. You should be able to see through it. When fried, they will flake on the edges like a pastry. Thin flour tortillas are hard to find at the grocery store so, I buy most of my tortillas at a small, local restaurant. They are happy to sell me a dozen or two. If you buy yours at the grocery store, just make sure the tortillas are as thin as possible and not the doughy ones that are made with a batter and have become so popular.
Serve your apple chimis with anything you would serve apple pie with: ice cream, creme anglaise or whipped cream. The original apple chimis that my family loves have an ordinary powdered sugar glaze that is spread on while the chimi is hot.
Buttercream icing is also good if it is iced while still warm.
Peel, core and chop apples. If you are quick, you can skip putting them in lemon water.
Melt butter and add brown sugar.
Stir until smooth and creamy.
Add the apples and cook until fork tender but not mushy.
Tortillas should be thin enough to see through.
Trim tortillas on three sides to make it easier to roll into a burrito shape. Spoon apples onto tortilla with a slotted spoon.
Test oil temperature with tortilla scraps. They should bubble and float to the top. Do not add the chimis until you see bubbles in the oil. Sprinkle the fried scraps with cinnamon and sugar for a snack or use as chips with salsa.
Fry the apple chimichangas until golden brown.
Look how crispy and “flakey” the thin tortillas become!
Pour cream into a chilled, glass bowl. Whisk halfway to soft peaks then, add caramel.
Continue to whisk until the cream has medium to stiff peaks.
Garnish apple chimichangas with caramel whipped cream, powdered sugar and cinnamon. The cinnamon stick is optional.
Mini-Apple Chimichangas Recipe
makes 6 chimichangas about 5 inches long
Canola oil for frying
2 pounds Granny Smith Apples
2 tablespoons unsalted butter
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch sea salt (Kosher salt will do)
teaspoon fresh lemon juice
6 fresh medium sized flour tortillas, about 10 inch diameter
1 cup heavy whipping cream
2 to 3 tablespoons caramel sauce for ice cream
6 small cinnamon sticks (optional)
Directions for Mini-Chimichangas Apple Pie Filling
Pre-heat oil to 370 degrees in a deep fryer or medium pot filled no more than halfway while preparing chimichangas.
Peel, core and dice apples. Melt the butter in a saute pan over medium heat. Add the brown sugar, stir until the sugar is melted and smooth. Add apples. Saute until fork tender, but not mushy. Sprinkle cinnamon, nutmeg and salt over mixture and stir in lemon juice.
Directions for Assembling the Mini-Apple Chimichangas
Prepare tortillas by warming the slightly in the microwave. Tortillas will be more pliable when warm. Don’t over cook or they will dry out. Cut edges on three sides of the tortilla to square off the edges and make it easier to wrap them around the apples.
Spoon filling onto tortillas and roll them into a burrito shape. Secure with toothpicks.
Test the heat of the oil with scraps of tortilla. The tortillas should bubble and float to the top when the oil is the proper temperature. Do not add the chimichangas until bubbles appear. Fry the apple chimichangas until golden brown and crispy, not hard. Drain on a paper towels.
Pour cream into a chilled glass bowl. Whip halfway to soft peaks. Drizzle the caramel sauce into cream and continue whipping to medium peaks.
Dust apple chimichangas with powdered sugar. Top with a dollop of caramel whipped cream. Dust cream with ground cinnamon. Dress up the chimichanga with a cinnamon stick if desired.
posted by Sandy
Here are some apple recipes that I have moved to the top of my “must try” list:
Cinnamon Apple Cheesecake-by My Baking Addiction
Blueberry Apple Crisp-by Baking Bites
Baked Apples with Maple-Walnut Sauce-by Noble Pig
Apple Phyllo Napoleons-by Dessert First