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Apple Pie Tortillas

Apple pie tortillas are a quick fried tortilla dessert filled with tender cinnamon apples, then rolled and coated in cinnamon sugar. Golden and crispy on the outside, with a thick, spoonable apple filling and a warm vanilla ice cream finish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple filling
  • 4 cup apples, peeled and diced Peel and dice into small, even pieces so they soften in the skillet.
  • 0.25 cup butter Unsalted or salted both work; it should melt fully before the apples go in.
  • 0.5 cup brown sugar Adds caramel-like sweetness and color to the filling.
  • 1 tsp cinnamon Stirs into the apples for classic apple pie flavor.
  • 0.25 tsp nutmeg Adds warm, aromatic depth to the apple mixture.
  • 1 tbsp cornstarch Thickens the apple filling so it stays inside the tortillas.
  • 2 tbsp water Used to make a slurry with cornstarch.
Tortillas and coating
  • 8 small flour tortillas Use small tortillas so they roll tight and fry evenly.
  • oil for frying Use enough for shallow frying until tortillas turn golden.
  • 0.5 cup cinnamon sugar For rolling the tortillas while hot so the coating sticks.
  • 1 vanilla ice cream for serving Serve warm tortillas with ice cream; let it melt slightly at the edges.

Equipment

  • 1 cast iron skillet

Method
 

Cook the cinnamon apple filling
  1. Melt the butter in a skillet, then add the diced apples, brown sugar, cinnamon, and nutmeg. Cook over medium heat until the apples are tender, about 5-7 minutes, stirring occasionally until the mixture looks glossy.
  2. Stir the cornstarch with the water to form a slurry, then add it to the skillet. Cook for 1-2 minutes more, stirring, until the filling thickens and clings to the apples (it should hold together when spooned).
Fill and roll the tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each tortilla. Roll tightly into a tube, securing with toothpicks so the filling stays inside.
Fry and coat
  1. Heat oil in a skillet over medium heat until shimmering. Fry the rolled tortillas for 2-3 minutes per side until golden and crispy.
  2. Remove the tortillas and immediately roll them in cinnamon sugar while still hot. The coating should look set and evenly speckled.
Serve
  1. Serve the tortillas warm with vanilla ice cream. The ice cream should begin to melt alongside the crisp edges for a cross-section-ready finish.

Notes

For best results, keep the filling thick—once it coats the spoon, it will stay put inside the rolls. Store leftovers in the refrigerator up to 3 days; reheat in a skillet for crispness. Freezing is not recommended because fried tortillas can soften after thawing. For a lighter swap, use reduced-sugar cinnamon sugar or dust with cinnamon instead of the sugar coating.