Apple Burritos for Rosh Hashana

Here is a recipe I borrowed from AliBabka, making a few modifications so I can rationalize have it as lunch.  I would have joined her, along with the other kosher foodies at the recent Kosher Connection, but I am calendarly challenged and only today started to purchase everything needed for the upcoming High Holy Days.  Luckily I never got around to making that brisket I bought and froze a while back since the butcher was cleaned out.  Picked up a couple chickens for soup and roasting, so everything's good.

But nothing says  Rosh Hashana, the Jewish New Year, like apples and honey!  Simple enough for a light lunch, elegant enough to serve at the end of a holiday meal.  Serve with whipped topping for a parve version, or top with yogurt, or spritz with real whipped cream or plop on a scoop of ice cream for a decadent dairy finale.

Despite the recipe name, I prefer fajita-sized tortillas to the larger burrito-sized.  This allows me to have TWO servings instead of one. ;-)   Avoid those made of corn.  They are too coarse and tend to crack unappealingly during the wrapping process.

Cardamom is a sweet spice that goes great with apples.  If you don't have a jar in your spice rack, pick some up.  It's great with peaches too!

Use  Rome or MacIntosh if you like your apples to soften while cooking.  Use Granny Smith or honey crisp if you like your apples to hold their shape.  Personally, I prefer apples that hold their shape, but forgot to pick up some, and there were only a few Macs sitting in the apple basket on my counter ...

L'shana tova tikatevu! May you be inscribed in the Book of Life for a good year!

Apple Burritos
Adapted from AliBabka
Yield: 4 servings

2 small or medium apples, peeled, cored and diced (1/2 inch or so)
2 Tbl. honey
1 tsp. ground cinnamon
1/4 tsp. ginger
1/2 tsp. cardamom
1 tsp. vanilla extract
1/3 cup orange juice
1/4 cup pecans, chopped
2 tsp. fresh lemon juice
Wheat or multi-grain soft tortillas

Toppings (all optional):
Powdered sugar
whipped topping
more toasted pecans
more honey
ice cream

Heat a 2 quart saucepan over medium heat Add pecans and saute, stirring constantly for 2 minutes or until they start to toast and give off a fragrant aroma.  Immediately add the apples and stir for about 30 seconds. Add remaining ingredients except for the lemon juice; simmer on medium heat about 5 minutes, stirring occasionally until syrupy.  Remove from heat and stir in the lemon juice.

 Place a tortilla on each of 4 salad-sized plates.  Spoon apple mixture evenly down the center of each tortilla.  Roll tortilla around filling then arrange folded side down.  

Chocolate syrup ... another suggestion.

 Top with optional topping suggestions (or one of your own, if desired), then serve.  

Used my hand to push the whipped topping back on top.
Can't even tell, nope ... nope  ...

Preferably before the whipped cream falls off.


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