Ingredients
1. Cornstarch (2tsp)
2. lightly beaten egg yolk (1)
3. evaporated milk (1c)
4. vegetable oil (1c)
5. soft taco size flour tortillas, warmed (12)
6. ground cinnamon (1/2tsp)
7. granulated sugar (1/3c)
8. water (1/2c)
9. chopped nuts (3/4c)
10. chopped dried apples (1c)
11. chopped dried apricot (1c)
12. water (1 1/2c)
13. vanilla extract (1tsp)
14. granulated sugar (1/2c)

Method of preparation:-
1. Take a heavy saucepan of medium size. Place it over medium heat and then add cornstarch, 1/3 cup sugar, cinnamon in it. Add 1/2 cup water, evaporated milk and egg yolk in it.

2. Keep the mixture to boil until it gets slightly thickened. Stir the mixture constantly while boiling it. Take off the pan from heat, add vanilla extract in it. Cover the pan to keep it warm.

3. Take another saucepan, add water, sugar, cinnamon, apples, nuts and apricots in it. Keep it to boil. Cover the pan and cook it over medium heat for about 10 to 15 minutes by stirring it occasionally.

4. Then take off the pan from heat and keep it to cool. Take tortillas, place the filling in the center of each tortilla. Fold the tortilla and seal with tooth picks.

5. Take a frying pan of medium size, heat oil in it. Put 2 or 3 chimichanges in hot oil and fry them until they turn golden brown in color. Then place on the paper towel, remove the tooth picks and then serve with sauce.