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Egghead Sopapillas!
By Casey | January 9, 2008
The Apple Sopapilla is a quick and fun desert that you can make on the Big Green Egg with ease and great results. First fire up the Egg and stabilize it at around 425 degrees allowing the plate setter and pizza stone to get up to temp as well. Next peel and dice up 4 medium Granny Smith apples and saute them in a sauce pan for 15 to 20 min adding 4 tbsp of butter, 1/2 cup of dark brown sugar, 1 tsp of ground cinnamon and 2 tbsp of water. While the apples are sauteing sift 2 tbsp of sugar and 1 tsp of cinnamon together in a small bowl. Now take a couple of fajita size flour tortillas and brush a mixture of 1 tbsp vegetable oil and 3 tbsp of lightly melted butter. Next place the tortilla onto the pizza stone and after 6 min flip to the other side. After the tortilla has browned up nicely remove from the Egg and immediately sprinkle both sides with the sifted mixture of sugar and cinnamon. The last step is to break up the tortilla and place the sauted apples on top with your choice of ice cream or cool whip to top it off.
Topics: 7. Recipes, 1. Food Topics |
June 26th, 2008 at 12:56 am
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March 2nd, 2010 at 12:37 am
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