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Apple Pie Dessert Tacos – Easy Cinnamon Sugar Shells

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These apple pie dessert tacos feature crispy cinnamon sugar-coated shells filled with gooey, spiced apple pie filling. They’re a playful, hand-held twist on classic apple pie—perfect for parties, holidays, or a cozy night in.

Ingredients

Scale
  • 6 small flour tortillas (6-inch, soft taco size; use gluten-free if needed)
  • 4 tablespoons unsalted butter (melted; for brushing)
  • 1/2 cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon
  • Vegetable oil (for frying; can use canola or sunflower oil as well)
  • 3 large apples (about 1 1/2 pounds, peeled, cored, and diced; Granny Smith and Honeycrisp recommended)
  • 2 tablespoons unsalted butter (for sautéing the apples)
  • 1/3 cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 teaspoons cornstarch (mixed with 2 tablespoons water)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Optional toppings: Whipped cream or vanilla ice cream, caramel sauce, chopped toasted pecans or walnuts

Instructions

  1. In a shallow bowl or plate, mix together 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Set aside for coating the shells later.
  2. Peel, core, and dice 3 large apples into 1/2-inch pieces.
  3. In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add diced apples, 1/3 cup brown sugar, 1 tablespoon granulated sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg (if using), and a pinch of salt.
  4. Cook, stirring occasionally, for 8-10 minutes until apples are tender but not mushy. If mixture looks dry, add 1 tablespoon water.
  5. Mix 2 teaspoons cornstarch with 2 tablespoons water, then stir into the apple mixture. Cook another 1-2 minutes until thickened and glossy.
  6. Remove from heat, stir in 1 teaspoon vanilla extract, and let cool while making the shells.
  7. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Test with a tortilla edge; it should sizzle instantly.
  8. Using tongs, carefully lower one tortilla into the oil. After 10-15 seconds, flip and gently fold in half, holding the fold for 10 seconds to keep the taco shape. Fry until golden brown on both sides, about 45-60 seconds total.
  9. Transfer to paper towels to drain excess oil. Repeat with remaining tortillas, frying one at a time.
  10. While shells are still warm, brush both sides with melted butter. Immediately dredge in the cinnamon sugar mixture, coating generously. Set aside on a clean plate.
  11. Spoon a generous amount of warm apple filling into each cinnamon sugar shell. Top with whipped cream, vanilla ice cream, caramel sauce, or chopped nuts as desired.
  12. Serve immediately while shells are crisp and filling is warm. If serving later, keep components separate and assemble just before eating.

Notes

For best results, fill the shells just before serving to keep them crisp. You can bake the shells instead of frying for a lighter version. Use gluten-free tortillas and plant-based butter for dietary needs. Apples can be swapped for pears, peaches, or other firm fruits. Adjust cinnamon sugar to taste, and try adding ginger or cardamom for extra flavor.

Nutrition

Keywords: apple pie tacos, dessert tacos, cinnamon sugar shells, apple dessert, easy dessert, fall dessert, party dessert, hand-held dessert, apple pie filling, fried dessert, churro tacos

Find it online: https://norasfoods.com/apple-pie-dessert-tacos-recipe-easy-cinnamon-sugar-shells/