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Apple Pie Tortillas

Apple pie tortillas are golden, crispy fried tortillas rolled around warm cinnamon apples and coated in cinnamon sugar. The filling cooks until tender, then thickens with a quick cornstarch slurry for a soft, spoonable center.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Tortilla shells
  • 8 small flour tortillas
Apple pie filling
  • 4 cup apples, peeled and diced
  • 0.25 cup butter
  • 0.5 cup brown sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tbsp cornstarch
  • 2 tbsp water
Frying and coating
  • 1 oil for frying
  • 0.5 cup cinnamon sugar for coating
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook cinnamon apple filling
  1. Melt the butter in a skillet, then add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes over heat until the apples are tender.
  2. Mix the cornstarch with the water, then stir it into the skillet to thicken the apple mixture. Cook just until thickened, then remove from heat.
Fill and roll tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each tortilla and roll tightly. Secure the roll with toothpicks to hold the seam.
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. Fry until golden and crispy.
  2. Remove the fried tortillas and immediately roll them in cinnamon sugar while still hot. The coating should stick as the surface cools slightly.
Serve
  1. Serve the apple pie tortillas warm with vanilla ice cream. Add ice cream to the side so it melts over the cinnamon filling.

Notes

Pro tip: Roll the tortillas tightly and keep the filling fairly thick—if it looks loose, cook the apple mixture 30-60 seconds longer after adding the cornstarch slurry. Store leftovers in the fridge up to 2 days, then reheat in a skillet over medium-low until crisp; freezing is not recommended because the tortilla texture softens.