Ingredients
2 cups sugar1-1/2 cups water1 cup butter, cubed2 tablespoons lemon juice1 can (21 ounces) cherry, apple or blueberry pie filling16 flour tortillas (6 inches)1 cup chopped pecans1 teaspoon ground cinnamonVanilla ice cream
Preparation
In a large saucepan, bring the sugar, water, butter and lemon juice to a boil over medium heat. Reduce heat; simmer, uncovered, for 30 minutes or until mixture has the consistency of syrup. Remove from the heat; set aside.
Spoon about 3 tablespoons of pie filling off-center on each tortilla; fold sides and ends over filling and roll up. Place in a greased 13-in. x 9-in. baking dish. Pour sugar syrup over tortillas; let stand at room temperature for 30 minutes.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with pecans and cinnamon. Bake 15 minutes longer or until golden brown and sauce bubbles around the edges. Serve warm with ice cream.
