apple pie tacos

These easy Apple Pie Tacos have a delicious cinnamon sugary apple filling in a crispy and sweet taco, drizzled with caramel sauce, and then topped with whipped cream!

Baked Apple Pie Tacos

flour tortillas

unsalted butter (divided)

sugar (divided)

cinnamon (divided)

apples

lemon juice (freshly squeezed)

caramel sauce (optional)

whipped cream (optional)

Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.

Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total.

In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.

Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles.

Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place.

Bake for 5-6 minutes until golden.

Meanwhile, mix the chopped apples with lemon juice and the remaining 1/2 cup sugar and 2 teaspoons cinnamon.

Place a skillet on medium heat and add the remaining 2 tablespoons butter. Add the apple mixture and sauté for 3-4 minutes until soft.

Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.

Apple Pie Tacos are cinnamon sugary apple filling in a crispy and sweet taco, drizzled with caramel sauce and topped with whipped cream! 

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INGREDIENTS
Granny Smith apples
sugar
lemon juice
cinnamon
tortillas
butter
caramel sauce
whipped cream

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Apple Pie Tacos

Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

Flour Tortillas

sugar

cinnamon

apple pie filling (, chopped coarsely)

butter

brown sugar

lemon juice

cornstarch

water ((divided))

Frozen Whipped Topping

Caramel sauce ((store bought

Using a 3.5" circle cutter, cut out circles from your tortillas. You should get about 5 from each tortilla. (You can use any size cutter but this was the perfect size for a 2-3 bite taco).

Combine sugar &amp; cinnamon in a bowl and set aside. Heat about 1 ½&quot; of oil in a pan on the stove over medium heat. Use a little scrap of tortilla to put in the oil and make sure it&#039;s good &amp; bubbly.

Using tongs, place one circle in the oil for about 5 seconds. Flip it over and fold it in half holding it folded for about 5 seconds or until browned. Flip over and fry the other side until crispy. Immediately remove from the oil giving it a little shake and place into the cinnamon sugar.

Set on a pan to cool. You can leave these at room temperature for up to 3 days.

Taco Shells

Peel and dice apples. Toss with lemon juice.

Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about ¼ cup water and let cook on medium heat for about 4 minutes. Stir 1 teaspoon cornstarch into remaining water and add to pan. Continue cooking until most of the liquid is gone and apples are soft.

Filling

(see note below for serving suggestions) Fill each taco shell with about 2 tablespoons of pie filling (will vary based on shell size) and top with frozen whipped topping and a drizzle of caramel sauce if desired.

Assembly

Serve up these cheesecake tacos for a delicious dessert. A dessert taco that is a waffle cone shell, no-bake cheesecake filling, and a homemade strawberry topping. A simple strawberry taco that will complete your Taco Tuesday meal plan.

Cheesecake Tacos

eggs

salt

vanilla extract

all-purpose flour

unsalted butter (melted)

milk

strawberries

water

corn starch

heavy cream

cream cheese (softened)

lemon zest

To make the strawberry glaze you will add your strawberries and sugar in a saucepan on the stove. Cook on medium heat bringing it to a boil.

Stir the berry mixture constantly and cook for 3-4 minutes. This will soften the strawberries.

Now in a small bowl add your tablespoon water and tablespoon of cornstarch. Stir to make a slurry then stir into the strawberry mixture.

This will thicken your strawberry glaze. Then turn off heat and remove from the heat, to allow to cool.

Strawberry Glaze

In a bowl you will combine your cream cheese, lemon zest, vanilla and heavy cream. Beat until it forms soft peaks.

Place your cheesecake filling in a piping bag and store in the fridge for at least 30 minutes.

No Bake Cheesecake Filling

Preheat your waffle cone maker.

In a bowl whisk your eggs, vanilla, salt, brown sugar, flour, butter, and milk. Once well mixed you will work on your waffle cones.

Drop around 1 tablespoon for mini tacos or 1/4 cup for large tacos on the center of your waffle cone maker.

Close the lid and cook for 1-2 minutes for mini's or 2-3 minutes for large cones.

Remove once the waffles are golden brown, and place in the taco shell former. Let them sit for around 4-5 minutes to harden up.

Waffle Cone Directions

Take your cooled waffle shell and pipe in some of the cheesecake filling. Then add around a tablespoon or so of the strawberry glaze on top.

Serve immedietly.

Assemble Cheesecake Tacos

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Baked Apple Pie Tacos

Apple Pie Tacos

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Top 3 apple pie tacos recipes from across the web

The most viewed apple pie tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Apple Pie Tacos

Apple Pie Tacos

Cheesecake Tacos

The most viewed apple pie tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine