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Apple Pie Tacos

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Easy homemade Apple Pie Tacos have a crispy cinnamon taco shell filled with creamy apple pie filling and are topped with whipped cream and caramel sauce. Your new favorite fall dessert!

Ingredients

Scale
  • 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
  • 20 ounces apple pie filling (canned)
  • ¼ cup heavy cream
  • Whipped cream (optional garnish)
  • Caramel sauce (optional garnish)

Instructions

  1. Preheat the oven to 400°F. Turn a muffin tin over so the bottom is facing up.
  2. Place the melted butter in a wide, shallow bowl. In a separate wide, shallow bowl whisk together the vanilla wafer crumbs and the ground cinnamon.
  3. Dip each tortilla in the melted butter first and then in the crumb mixture, making sure to coat both sides.
  4. Place each tortilla in between the muffin tins on the upside down muffin pan to hold the tortillas in a taco shape while they bake.
  5. Bake taco shells for 10 minutes or until the tortillas begin to take on a golden brown color and become crispy. Remove from the oven and allow to cool.
  6. In a medium saucepan, empty the can of apple pie filling and heat over medium heat until it begins to bubble, stirring occasionally.
  7. Remove from heat and stir in the heavy cream.
  8. Remove the tacos from the muffin pan and fill each with the warm apple pie filling.
  9. Top with whipped cream and a drizzle of caramel sauce, if desired.

Notes

For best results, ensure the taco shells are baked until golden and crispy to avoid chewiness. You can store leftover filling in an airtight container for up to 3 days. Optional toppings like whipped cream and caramel sauce enhance the dessert’s flavor.

Nutrition

Find it online: https://www.receipster.com/apple-pie-tacos-fall-dessert/

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