Apple Pie Tacos Delight (Print-Friendly Version)
This autumn-inspired apple pie tacos feature cinnamon and buttery tortillas filled with warm apple filling. A cozy dessert perfect for fall gatherings, you'll want this later.
# Ingredients You’ll Need:
→ Taco Shells
01 -
6 small flour tortillas, about 4.5 inches in diameter
02 -
1/3 cup salted butter, melted
03 -
1 teaspoon ground cinnamon
04 -
1 cup finely crushed vanilla wafer cookies
→ Apple Filling
05 -
20 ounces canned apple pie filling, or equivalent prepared sautéed apples
06 -
1/4 cup heavy cream
→ Garnishes
07 -
Whipped cream, for topping
08 -
Caramel sauce, for drizzling
09 -
Optional: pinch of ground nutmeg
# How to Make It:
01 -
Set the oven to 375°F and allow it to preheat thoroughly.
02 -
Generously brush both sides of each flour tortilla with melted butter.
03 -
Combine crushed vanilla wafers and ground cinnamon in a shallow dish. Press each tortilla into the crumb mixture to evenly coat both sides.
04 -
Place coated tortillas on a wire rack and let rest for 5 minutes to help crumbs adhere.
05 -
Drape tortillas over the bars of the oven rack, or arrange them on an inverted muffin tin to create a taco shape. Bake for 8 to 10 minutes until golden and crisp.
06 -
Remove the taco shells from the oven and allow them to cool for 5 minutes to finish crisping.
07 -
Combine the apple pie filling and heavy cream in a saucepan over medium heat, stirring until hot, bubbly, and slightly thickened, about 5 minutes. For extra warmth, you may add a pinch of ground nutmeg.
08 -
Spoon the warm apple filling into the crispy taco shells, allowing a bit of filing to overflow.
09 -
Top the tacos with whipped cream and drizzle generously with caramel sauce. Serve immediately.
# Extra Suggestions:
01 -
Invert a muffin tin to create a quick taco shell mold if you do not have a taco holder.