Apple Pie Tacos Recipe

Introduction

Apple Pie Tacos are a fun and delicious twist on a classic dessert. Crisp cinnamon-coated taco shells hold warm, sweet apple filling topped with creamy whipped cream and caramel sauce. They’re easy to make and perfect for impressing guests or indulging a cozy night in.

Ingredients

• 6 small flour tortillas (4.5-inch street taco size)
• ⅓ cup salted butter, melted
• ¾ cup finely crushed vanilla wafer crumbs (or graham cracker crumbs)
• 1 tsp ground cinnamon (or apple pie spice)
• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)
• Whipped cream and caramel sauce (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Brush both sides of each tortilla generously with melted butter. Mix the crushed vanilla wafer crumbs and cinnamon in a shallow dish. Press the tortillas into the crumb mixture, coating both sides evenly. Let the coated tortillas rest on a wire rack for 5 minutes so the crumbs can set.
2. Step 2: Drape the tortillas over the bars of your oven rack or place them in a taco mold (an upside-down muffin tin works well). Bake for 8-10 minutes until they turn golden and crisp. Remove and let cool for 5 minutes to crisp further.
3. Step 3: In a saucepan over medium heat, combine the apple pie filling and heavy cream. Stir frequently until the mixture is warm, bubbly, and slightly thickened, about 5 minutes. For extra flavor, you can add a pinch of nutmeg.
4. Step 4: Spoon the warm apple filling into the crispy taco shells, allowing some to overflow for maximum deliciousness. Top with whipped cream and drizzle caramel sauce if desired. Serve immediately and enjoy!

Tips & Variations

• Use fresh sautéed apples with cinnamon and sugar instead of canned filling for a homemade touch.
• Try graham cracker crumbs in place of vanilla wafers for a slightly different flavor profile.
• For a dairy-free version, substitute coconut oil for butter and use coconut milk instead of heavy cream.
• Add chopped nuts or raisins into the apple filling for added texture and flavor.

Storage

Store any leftover apple filling separately in an airtight container in the refrigerator for up to 3 days. The taco shells are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 1 day; they may lose crispness over time. Reheat the filling gently on the stove before assembling. Avoid reheating the assembled tacos to keep the shells crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the taco shells ahead of time?

Yes, you can prepare and bake the taco shells a few hours in advance and store them in an airtight container at room temperature. For the best crispness, add the warm filling just before serving.

What can I use if I don’t have vanilla wafers?

Graham cracker crumbs are an excellent substitute and provide a similar texture and flavor. You can also try crushed digestive biscuits or cinnamon graham crackers for a twist.

Apple Pie Tacos Recipe

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★★★★★

4.8 from 64 reviews

Delightfully crispy apple pie tacos featuring buttery, cinnamon-vanilla wafer coated tortilla shells filled with warm, sweet apple pie filling. This fun twist on a classic dessert combines the comforting flavors of apple pie with the portability and crunch of tacos, topped optionally with whipped cream and caramel sauce for an indulgent treat.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 apple pie tacos 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Taco Shells

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

Filling

• 20 oz canned apple pie filling (or fresh sautéed apples)
• ¼ cup heavy cream (or full-fat coconut milk for dairy-free)

Toppings (Optional)

• Whipped cream
• Caramel sauce

Instructions

1. Prep Your Taco Shells: Preheat your oven to 375°F (190°C). Generously brush both sides of each flour tortilla with melted butter. In a shallow dish, combine crushed vanilla wafers and ground cinnamon. Press each tortilla into the crumb mixture ensuring both sides are coated. Place coated tortillas on a wire rack and let them rest for 5 minutes to allow the crumbs to set firmly.
2. Shape & Bake: Carefully drape the coated tortillas over the bars of your oven rack or use a taco mold such as an inverted muffin tin to create the shell shape. Bake for 8 to 10 minutes until the tortillas are golden brown and crisp. Remove from oven and allow them to cool for 5 minutes to further crisp up.
3. Warm the Filling: In a saucepan over medium heat, combine the apple pie filling and heavy cream. Stir frequently until the mixture is warm, bubbly, and slightly thickened, approximately 5 minutes. For added warmth and depth of flavor, you can add a pinch of nutmeg at this stage.
4. Assemble Your Tacos: Spoon the warm apple pie filling into the crispy taco shells, allowing some to overflow for maximum flavor and presentation. Top with whipped cream and a drizzle of caramel sauce if desired to complete this indulgent dessert.

Notes

• You can substitute graham cracker crumbs for the vanilla wafers if preferred.
• For a dairy-free option, use full-fat coconut milk instead of heavy cream.
• Ensure tortillas are coated evenly to achieve a consistent crunchy shell.
• The apple pie filling can be homemade or canned based on convenience.
• Use an inverted muffin tin or a specialty taco mold if available for a neater shell shape.
• Optional toppings such as whipped cream and caramel sauce elevate the sweetness but can be omitted for a lighter treat.

Keywords: apple pie tacos, dessert tacos, apple dessert, baked taco shells, cinnamon apple pie, easy dessert taco recipe