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Apple Pie Tacos Recipe

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3.9 from 38 reviews

Apple Pie Tacos combine the warm, comforting flavors of classic apple pie with a fun and crispy taco shell. Tortillas are coated in cinnamon vanilla wafer crumbs, baked until golden and crunchy, then filled with warm apple pie filling mixed with cream. Finished with optional whipped cream and caramel sauce, these dessert tacos are a delicious twist perfect for parties or a cozy treat.

Ingredients

Taco Shells

  • 6 street taco flour tortillas (4.5 inch size)
  • ⅓ cup salted butter, melted
  • ¾ cup vanilla wafer crumbs, finely crushed
  • 1 teaspoon ground cinnamon or apple pie spice

Filling

  • 20 ounces apple pie filling (1 can)
  • ¼ cup heavy cream

Optional Garnishes

  • Whipped cream
  • Caramel sauce

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F. Turn a muffin tin upside down so the bottoms are facing up to serve as a mold for the taco shells.
  2. Prepare Coating Mixtures: Pour the melted butter into a wide, shallow bowl. In another wide, shallow bowl, combine the crushed vanilla wafer crumbs with the ground cinnamon or apple pie spice and mix well.
  3. Coat the Tortillas: Dip each tortilla first into the melted butter, ensuring both sides are coated. Then dip it into the cinnamon wafer crumb mixture to coat both sides completely.
  4. Shape and Bake the Taco Shells: Place each coated tortilla between the upside-down muffin cups on the pan to hold it in a taco shape. Bake in the preheated oven for 10 minutes, or until the tortillas are golden brown and crispy. Remove from oven and let cool.
  5. Heat the Apple Pie Filling: In a medium saucepan over medium heat, empty the canned apple pie filling and warm it until it begins to bubble, stirring occasionally to prevent sticking.
  6. Finish the Filling: Remove the heated filling from the heat and stir in the heavy cream to make it creamy and smooth.
  7. Assemble the Tacos: Remove the cooled taco shells from the muffin tin molds. Spoon the warm apple pie filling into each shell.
  8. Add Garnishes: Optionally, top each filled taco with whipped cream and a drizzle of caramel sauce for an extra indulgent touch.

Notes

  • Make sure to bake the tortillas long enough so the shell turns crispy and golden rather than chewy.
  • If you prefer a spicier apple filling, increase the cinnamon or add a pinch of nutmeg to the filling.
  • Vanilla wafer crumbs add extra sweetness and texture but crushed graham crackers could be used as an alternative.
  • Use street taco sized tortillas (around 4.5 inches) for the best fit on the muffin tin mold.
  • Store leftover taco shells and filling separately to maintain crispiness; reheat filling before serving.

Find it online: https://flavorspath.com/apple-pie-tacos-recipe-2/