APPLE PIE TACOS RECIPE BY TASTY
Here's what you need: granny smith apples, lemon, butter, sugar, cinnamon, nutmeg, large flour tortillas, melted butter, sugar, cinnamon, vanilla ice cream, caramel sauce
Provided by Rie McClenny
Categories Desserts
Yield 14 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚F (180˚C).
- Peel and core the apples. Soak the peeled apples in a large bowl filled with water and lemon juice so they won't brown. Working one at a time, thinly slice the apples.
- Melt the butter in a medium saucepan over medium heat. Add the apple slices and sprinkle with the sugar, cinnamon, and nutmeg. Stir continuously and cook until the apples are soft, about 10 minutes. Remove the pan from the heat.
- Make the taco shells: Using a cookie cutter or the lid of a mason jar, cut out 14 small circles from the tortillas.
- Brush the small tortilla rounds with melted butter and coat with cinnamon sugar. Shape the cut-out tortillas to look like taco shells and place between the cups of an upside-down muffin tin to hold their shapes.
- Bake for 10 minutes, or until golden brown. Let the taco shells cool until easy to handle.
- Spoon the apple pie filling into the taco shells. Top with small scoops of vanilla ice cream and drizzle with caramel sauce.
- Enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 19 grams, Fat 5 grams, Fiber 2 grams, Protein 0 grams, Sugar 13 grams
APPLE PIE TACOS RECIPE - (4.5/5)
Provided by Venzie
Number Of Ingredients 18
Steps:
- Yield: Will vary based on cookie cutter size. 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 1 1/2" 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 5.Peel and dice apples. Toss with lemon juice. 6.Over medium heat stir together butter, chopped apples, cinnamon and brown sugar. Add about 1/4 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 7.(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. Notes: To serve: Place a mini muffin tin upside down (if desired you can line the tin with a cloth napkin to look pretty as I did in the photos above). Fill each taco with warm pie filling and top with frozen whipped topping. Lightly drizzle with caramel sauce.
APPLE PIE A LA MODE TACO CUP
This dessert taco makes a fun little apple pie for one! It uses just a little pie filling, so use the rest as a pancake topping the next morning or invite friends over to join you for dessert!
Provided by Paula
Categories Desserts Frozen Dessert Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Pour apple pie filling into a bowl. Dice the apple slices.
- Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; liberally sprinkle with cinnamon sugar.
- Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
- Scoop ice cream into the taco cup and top with the apple pie filling. Garnish with a dollop of whipped cream and cinnamon.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.3 g, Cholesterol 24.6 mg, Fat 9.8 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 255.8 mg, Sugar 5.5 g
APPLE PIE TACOS
Tried this at camp for a quick easy breakfast and its been a winner ever since...home or camp!!!!
Provided by Candy Philp
Categories Fruit Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- 1. Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently for 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tablespoon of cornstarch to 3-4 Tablespoons of water. Mix into sauce and stir until thickened.
- 2. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds, then lay it on one side until browned and then place on other side down until browned. Remove from oil and sprinkle browned tortilla with sugar-cinnamon mixture.
- 3. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.
APPLE PIE TACOS
Make and share this Apple Pie Tacos recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 30m
Yield 8-10
Number Of Ingredients 12
Steps:
- Taco shell:.
- Heat oil to 350 in a heavy bottomed pot over medium high heat.
- Using a 4 inch ring cutter cut out circle from the tortillas.
- Carefully frying one at a time, use a pair of metal tongs to fry the tortillas. Use the tongs to hold down the tortilla in the oil to create a taco shell shape. Fry until golden brown, about 1 minute. Remove to a paper towel lined plate.
- Combine sugar and cinnamon in a shallow bowl. Gently coat cooked tortillas in the cinnamon sugar mixture.
- Filling:.
- In a large saute pan over medium heat, melt butter. Add apples, sugars and cinnamon. Allow to cook until apples begin to slightly break down.
- Sprinkle in cornstarch and continue to cook until the mixture has thickened.
- To assemble tacos, stuff with apple pie filling, top with whipped cream and a drizzle of caramel sauce.
Nutrition Facts : Calories 661.8, Fat 36.3, SaturatedFat 6.5, Cholesterol 17.6, Sodium 434.4, Carbohydrate 84.5, Fiber 2.9, Sugar 34.9, Protein 4.3
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4.9/5 (18)Total Time 25 minsCategory DessertCalories 82 per serving
- 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).
- (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.
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- Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 24-30 shells. Dip each into melted butter then coat in graham mixture crumbs.
- Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan.
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