Caramel Apple Flautas Food

CARAMEL APPLES

Steps:

• Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.
• Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray.
• When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. (See Cook's Note.)

CARAMEL APPLE FLAUTAS

Steps:

• Heat oven to 325°F In a small bowl, mix 2 tablespoons sugar and the cinnamon; set aside.
• Melt butter in a large skillet. Brush butter on one side of each tortilla; sprinkle each buttered side with 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over and repeat buttering and sprinkling. Reserve remaining butter in skillet.
• Place tortillas on an un-greased baking sheet and place in oven for 1 minute. Remove from oven and roll the tortillas loosely to make tubes; placing seam side down on baking sheet. Return tortillas to oven and bake for 6-8 minutes just until lightly browned on underside and a bit crisp.
• In the remaining butter in skillet, sauté apples and remaining tablespoon sugar over high heat for about 8 minutes until lightly browned and tender. Remove from heat and stir in lemon juice.
• To serve, spoon warm apples into tortillas. Warm the caramel mixture in the microwave for 30 seconds, stopping it half way and stirring. Drizzle caramel over flautas and top with a dollop of whipped cream.

CREAMY CARAMEL APPLE TAQUITOS

Steps:

• Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
• In a skillet, add the apples, butter, sugar, and cinnamon. Cook for 5-7 minutes over medium heat until apples are soft. Remove from heat and set aside.
• In a small bowl mix the cream cheese and caramel syrup together until smooth.
• Spoon about 1 tablespoon of the cream cheese mixture on the bottom 1/3 of each tortilla and top with a spoonful of the apple mixture. Roll up tightly.
• On a plate combine the sugar and cinnamon. Brush each tortilla well with the butter and sprinkle with the cinnamon sugar mixture. Place seam side down on the prepared baking dish.
• Bake for 10-15 minutes or until tortillas are golden brown. Cool slightly and serve with additional caramel for dipping.

APPLE FLAUTAS

Steps:

• Stir apples, sugar, and cinnamon together in a small saucepan over medium heat until apples are tender, 5 to 7 minutes. Spoon 2 or 3 heaping tablespoons of mixture into each tortilla; roll tortillas into cylinders that are 1 inch in diameter.
• Warm 1/2 inch of oil in a frying pan over medium heat. Place 2 flautas carefully into the hot oil with metal tongs and fry until light golden brown on all sides, 3 to 4 minutes. Drain on paper towels. Repeat with remaining flautas.
• Mix confectioners' sugar, milk, and vanilla extract together in a small bowl until smooth and consistency is slightly thick, but pourable. Drizzle over flautas.

CARAMEL APPLES

Steps:

• Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.
• Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, then try again.
• Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.
• Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.
• Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.
• Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes.