Burrito Fresco

Apple Crispitos – A Burrito Fresco Recipe

Is there anything more American than apple pie? Maybe baseball and hot dogs, but I have my sweet tooth ready to go so I’m sticking with the apples!

Today we are sharing another Burrito Fresco (our former restaurant) recipe. While it isn’t a traditional American apple pie, we took the same general filling, wrapped it up and deep fried it. Now that I’m thinking about it, I would like to amend my earlier statement. Is there anything more American than apple pie or deep fried food? Yes, deep fried apple pie-ish food!

In the restaurant, we cooked these to order and served them piping hot wrapped in foil. They are fantastic on their own, but you can also kick them up a notch by adding a scoop of vanilla ice cream! Since closing our doors, we have made these on multiple occasions and they are always a big hit. For us and those that loved the restaurant, they are a double whammy of nostalgia combining the comfort of apple pie with memories of our time spent in Burrito Fresco.

As you’ll notice in the pictures below, I was an active participant in making these. That’s right, I got my ass off of the dining room chair and actually helped Steven Michael make something. I did this partially because making these reminds me of a great time in our lives, working together in the restaurant kitchen, and partially because no one can roll a crispito like I can. When you find your calling in life, you just know – and I was made to roll crispitos!

What kind of food makes you nostalgic? I’d love to hear about it in the comments below! We’ll be back in a few days with another great recipe!

Yields12 Servings

Apple Filling
 1 ½ lbs Apples
 1 ½ tsp Cinnamon
 2 ½ tbsp Corn Starch
 ¾ cup Sugar
 1 cup Water
Cinnamon Sugar Blend
 ¼ cup Sugar
 1 tbsp Cinnamon
Misc.
 12-14 8 inch Flour Tortillas
 Oil for Frying

1

Peel, core and cube the apples.

2

In a large pot, whisk together the Cinnamon, Corn Starch, Sugar and Water to create a slurry.

3

Add in the apples and mix together.

4

Cook and continuously stir on medium heat until apples cook and sauce thickens. Let boil for about two minutes while still stirring.

5

Take the apple filling off of the stove and cool in the refrigerator uncovered for about 30 minutes.

6

After the apple filling has cooled, warm the tortillas two or so at a time either on a cookie sheet in the oven or on a warm pan on the stove. Just a minute or so will do, you just want the tortilla to be flexible and not crack when you roll it.

7

Place a quarter cup of pie filling in the middle of a warmed tortilla.

8

Cup the filling with your hand and move the pile around so the filling sauce covers half of the tortilla. This will act as a binding agent for the crispito.

9

Fold in the two sides until they almost touch in the middle. Make sure the sauced up side of the tortilla is on top.

10

Fold the bottom over the top and pull it back with your fingers.

11

Tuck the sides in and roll the back towards the front.

12

The filling sauce will make the tortilla stick to itself and seal it closed.

13

Line the rolled crispitos up on a sheet pan covered with parchment paper. Using your fingers, run the tops of each one with some leftover filling sauce.

14

In a small bowl, mix together the 1/4 cup of sugar and 1 Tablespoon of cinnamon.

15

Sprinkle the tops with the cinnamon sugar blend, then place the pan in the refrigerator to set for at least 30 minutes.

16

In a large pot, heat oil to 325 degrees. Gently place the crispitos into the oil one at a time, hold them down/together with tongs.

17

Cook for 2 1/2 minutes, then set on a rack to drip and rest. Enjoy!

Ingredients

Apple Filling
 1 ½ lbs Apples
 1 ½ tsp Cinnamon
 2 ½ tbsp Corn Starch
 ¾ cup Sugar
 1 cup Water
Cinnamon Sugar Blend
 ¼ cup Sugar
 1 tbsp Cinnamon
Misc.
 12-14 8 inch Flour Tortillas
 Oil for Frying

Directions

1

Peel, core and cube the apples.

2

In a large pot, whisk together the Cinnamon, Corn Starch, Sugar and Water to create a slurry.

3

Add in the apples and mix together.

4

Cook and continuously stir on medium heat until apples cook and sauce thickens. Let boil for about two minutes while still stirring.

5

Take the apple filling off of the stove and cool in the refrigerator uncovered for about 30 minutes.

6

After the apple filling has cooled, warm the tortillas two or so at a time either on a cookie sheet in the oven or on a warm pan on the stove. Just a minute or so will do, you just want the tortilla to be flexible and not crack when you roll it.

7

Place a quarter cup of pie filling in the middle of a warmed tortilla.

8

Cup the filling with your hand and move the pile around so the filling sauce covers half of the tortilla. This will act as a binding agent for the crispito.

9

Fold in the two sides until they almost touch in the middle. Make sure the sauced up side of the tortilla is on top.

10

Fold the bottom over the top and pull it back with your fingers.

11

Tuck the sides in and roll the back towards the front.

12

The filling sauce will make the tortilla stick to itself and seal it closed.

13

Line the rolled crispitos up on a sheet pan covered with parchment paper. Using your fingers, run the tops of each one with some leftover filling sauce.

14

In a small bowl, mix together the 1/4 cup of sugar and 1 Tablespoon of cinnamon.

15

Sprinkle the tops with the cinnamon sugar blend, then place the pan in the refrigerator to set for at least 30 minutes.

16

In a large pot, heat oil to 325 degrees. Gently place the crispitos into the oil one at a time, hold them down/together with tongs.

17

Cook for 2 1/2 minutes, then set on a rack to drip and rest. Enjoy!

Apple Crispitos

1 thought on “Apple Crispitos – A Burrito Fresco Recipe”

  1. Iā€™m drooling just looking at the pictures! Great to see you back at it again!!! šŸ˜šŸ˜šŸ˜

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