2 large Granny Smith apples
½ cup orange juice
1 tbsp lemon juice
⅓ cup light brown sugar
¼ teaspoon cinnamon
Pinch of ground cloves
1 tbsp corn starch
2 tbsp cold water
½ cup walnuts or pecan nuts, chopped
4 Bandito's Tortilla Wraps
1 tbsp melted butter
Ready-made ice-cream



Peel, core and quarter the apples. Then cut the quarters crosswise into thin slices and combine them with the orange and lemon juice in a medium-size saucepan. With the pan partially covered, bring the mixture to a boil, then reduce heat and simmer for 5 minutes. Stir in the brown sugar, cinnamon and cloves, and continue cooking the filling, uncovered, stirring occasionally, for 2 to 3 minutes. Blend the cornstarch and water in a small bowl and pour into the apple mixture. Bring the mixture back to a boil, stirring continuously. Let the filling cook for 1 minute and then remove it from the heat and stir in the nuts. Transfer the mixture to a bowl to cool. Heat the oven to 190°C. Line a medium-sized baking sheet with wax paper or lightly greased aluminum foil.

Working with 1 Bandito's Tortilla Wrap at a time, spoon a quarter of the apple filling down the center, leaving a generous 2,5 cm border at each end. Fold the ends over the filling, then fold one of the sides over to enclose it. Moisten the other edge of the tortilla with a pastry brush dipped in water, and continue to fold the tortilla. Place on the baking sheet, seam down. Repeat for the other tortillas. Brush each tortilla generously with melted butter and sprinkle sugar over it. Put into oven and bake for 20 to 25 minutes, until the tortillas turn a rich golden brown. Transfer the baking sheet to a wire rack and let the parcels cool for at least 20 minutes before serving. Cut each one diagonally into half and serve with ice-cream.

* Recipe development by Tantalizing Taste Events

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