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Apple Pie Tortillas

Apple pie tortillas are quick fried tortilla desserts filled with tender cinnamon apples and a thickened, apple-pie-style filling. Golden, crispy tortillas are rolled, then coated in cinnamon sugar and served warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Flour tortillas
  • 8 small flour tortillas
Cinnamon apple 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
Cinnamon sugar coating
  • 0.5 cup cinnamon sugar for coating while hot
Frying and serving
  • 1 oil for frying
  • 1 cup vanilla ice cream for serving

Equipment

  • 1 Cast iron skillet

Method
 

Cook the cinnamon apple filling
  1. Melt the butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring occasionally, until the apples are tender and glossy.
  2. In a small bowl, mix the cornstarch with the water until smooth, then add it to the skillet. Cook for 1-2 minutes more until the juices thicken into a spoonable filling.
Assemble the tortillas
  1. Spoon 2-3 tablespoons of the hot apple filling into the center of each tortilla. Roll tightly and secure with toothpicks so the seam stays closed.
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 deep golden and crispy with visible browning.
  2. Remove the tortillas from the oil and immediately roll them in the cinnamon sugar while still hot. The coating should cling as the surface stays crisp.
Serve
  1. Serve the apple pie tortillas warm with vanilla ice cream on the side. Let the ice cream start to melt for a soft, sweet contrast.

Notes

Pro tip: keep the apple filling slightly thick—if it seems loose, cook 1 extra minute to fully thicken before filling the tortillas. Store leftovers in the fridge up to 2 days; reheat in a skillet to re-crisp. Freeze the cooked, uncured tortillas for up to 2 months and re-fry or reheat until hot. For a lighter option, use reduced-fat butter and swap ice cream for Greek-yogurt ice cream if available.