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Apple Pie Tortillas

Apple Pie Tortillas are golden, crispy fried tortillas rolled around warm cinnamon apple filling. Quick skillet-cooked apples are thickened, rolled tight, fried until crisp, then coated in cinnamon sugar.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Tortillas and apples
  • 8 flour tortillas Use small tortillas for easier rolling.
  • 4 cup apples Peel and dice before cooking.
  • 0.25 cup butter Melted to cook the apple filling.
  • 0.5 cup brown sugar For caramel-like flavor.
  • 1 tsp cinnamon Used in the filling and for the coating blend.
  • 0.25 tsp nutmeg Adds classic apple pie spice depth.
  • 1 tbsp cornstarch Thickens the apple filling.
  • 2 tbsp water Mixed with cornstarch to create a slurry.
Frying and serving
  • 1 oil for frying Use enough oil for shallow frying or as your skillet method requires.
  • 0.5 cup cinnamon sugar For coating while hot.
  • 1 vanilla ice cream Serve alongside while tortillas are warm.

Equipment

  • 1 cast iron skillet

Method
 

Make cinnamon apple filling
  1. Melt the butter in a skillet and add the diced apples, brown sugar, cinnamon, and nutmeg.
  2. Cook for 5-7 minutes over the heat level you need to maintain an active simmer, stirring occasionally, until apples are tender.
  3. Stir the cornstarch with the water to form a smooth slurry, then add it to the skillet and cook until the filling thickens.
Roll tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each tortilla and roll tightly, securing with toothpicks.
Fry and coat
  1. Heat oil in a skillet over medium heat until shimmering, then fry the rolled tortillas for 2-3 minutes per side until golden and crispy.
  2. Remove the fried tortillas and immediately roll them in cinnamon sugar while still hot.
Serve
  1. Serve warm with vanilla ice cream on the side.

Notes

Keep the cooked apple filling warm while you assemble so it spreads easily through the tortillas. Refrigerate leftover filling up to 3 days, then rewarm before rolling; cooked tortillas are best eaten the same day for maximum crispness (freeze fried tortillas up to 1 month, re-crisp in a hot oven or skillet). For a lighter option, use cooking spray in place of some oil, and serve with frozen yogurt instead of ice cream.