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Wednesday, August 12, 2015

Apple Pie Tacos

Amazing Apple Pie Tacos!  Crispy cinnamon sugar shells filled with warm apple pie filling and drizzled with caramel!
Apple Pie Tacos are such a fun twist on a classic apple pie recipe!

The shells of these tacos are made from tortillas cut with a round cookie cutter and fried crisp and dusted with cinnamon sugar.  They only take about 20 seconds each to make and can be made days ahead of time.

Ingredients:

Taco Shells:
  • 6 large Flour Tortillas
  • Oil for frying
  • ⅔ cup sugar
  • 2 teaspoons cinnamon
Bought Filling:
  • 1 21 oz can apple pie filling, chopped coarsely
Homemade Filling:
  • 3 large apples
  • 1½ tablespoons butter
  • 3 tablespoons brown sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cinnamon
  • 1 teaspoon cornstarch
  • ½ cup water (divided)
Options:
  • Frozen Whipped Topping
  • Caramel sauce (store bought or homemade)
Directions:

Taco Shells:
  1. 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).
  2. Combine sugar & cinnamon in a bowl and set aside. Heat about 1½" 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's good & bubbly.
  3. 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.
  4. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
Filling:
  1. Peel and dice apples. Toss with lemon juice.
  2. 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.
Assembly:
  1. (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.
Click Here for tutorial.

Source: spendwithpennies.com

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