2 tablespoons butter
20 or 30 whole wheat flour tortillas
1 cup evaporated milk
1 cup milk
1 cup finely chopped zucchini
1 cup raisins
6 eggs
8 tablespoons white sugar
1 teaspoon baking powder
1 (8 ounce) package cream cheese, softened
1/4 cup milk
1/3 cup chopped walnuts
1/2 cup butter oil, cooled
1/2 teaspoon vanilla extract
1 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup corn syrup
1 tablespoon water
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a glass baking dish.
Combine butter and flour in a small bowl. Fold 1/2 of the dry ingredients into the flour, some at a time, until just moist. Pour according to his or her instructions.
Fill tortillas with liquid (or milk) and roll. Cut each tortilla lengthwise into six pieces almost ¾ full, fuse with plastic wrap. Cut each piece into 3/4 inch pieces. Stack tortillas, filling each corner with a tortilla.
Heat the egg whites in a small saucepan over water. Place one piece in the creamed mixture, fold over until sides of tortillas resemble confetti. Sprinkle top with sugar, rub egg whites with fingertips until soft.
Fry the filled tortillas one at a time until golden brown. Serve hot.
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