Step 1

Preheat the oven to 375 F. Use center rack placement.

Step 2

Line a baking sheet with parchment paper, set aside.

Step 3

Core, peel and dice the apples into 3/8-inch cubes, place in a bowl as you are cubing them and splash with 1 Tablespoon of lemon juice to keep them from browning.

Step 4

In a large ceramic/enamel lined skillet (or similarly large nonstick skillet) add the small diced apples, maple syrup, cinnamon, nutmeg, clove, sea salt and water. Stir well to evenly distribute the ingredients. Sauté over medium-high heat for 10 to 15 minutes or until the apples are perfectly tender.

Step 5

Stir in the walnuts and raisins, stir for several minutes to heat the walnuts and raisins through.

Step 6

Make the cornstarch slurry by placing the cornstarch in a small bowl, then adding the water and stirring until perfectly smooth.

Step 7

Increase the heat slightly and add the cornstarch slurry, stirring constantly until the mixture is thickened into a sticky syrup-like consistency. Cook for several minutes, stirring constantly, then remove from the stove to slightly cool.

Step 8

Assemble the rolls: Lay the tortilla out flat, then place 1/8th (approximately ¼ to 1/3 cup) of the mixture in the middle of the tortilla, creating a log of the mixture, then roll it up.  Place onto a flat surface, seam side down.  Continue until the remaining tortillas are made.

Step 9

Place 1 Tablespoon of pure maple syrup into a small bowl, add 1 teaspoon of hot tap water, mix well, then brush the tops of each of the strudel rollups with the maple syrup mixture, then sprinkle with the finely chopped walnuts and a sprinkle of cinnamon, then carefully move to a parchment paper lined baking sheet. (see notes)

Step 10

Place into a preheated 375 F oven bake for 10 to 12 minutes until the tortillas are crisp. Allow to sit for 15 minutes before serving warm.