Description
Crispy cinnamon-sugar taco shells filled with creamy apple pie filling, topped with whipped cream and caramel for a fun and festive dessert.
Ingredients
- 6 street taco flour tortillas (about 4.5-inch size)
- 1/3 cup salted butter, melted (or add a pinch of salt if using unsalted butter)
- 3/4 cup vanilla wafer crumbs, finely crushed (or graham crackers/granulated sugar)
- 1 teaspoon ground cinnamon (or apple pie spice mix)
- 20 oz apple pie filling (store-bought or homemade)
- 1/4 cup heavy cream
- Whipped cream (optional garnish)
- Caramel sauce (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Flip a muffin tin upside down to use its contours to shape the tacos.
- Place melted butter in one shallow bowl, and in another whisk together crushed vanilla wafers and cinnamon.
- Dip each tortilla first in melted butter, then coat in the crumb mixture. Drape them between the inverted muffin cups.
- Bake for about 10 minutes until golden and crispy. Let cool completely.
- Warm apple pie filling in a saucepan until bubbling, then stir in heavy cream.
- Fill cooled taco shells with the apple-cream mixture, then top with whipped cream and drizzle with caramel sauce.
Notes
- Store taco shells in an airtight container at room temperature for up to 1 week.
- Keep extra apple-cream filling in the fridge for 3–5 days; reheat before use.
- For variation, add nuts, lemon zest, or swap caramel with chocolate syrup.
- Best served fresh to prevent sogginess.
Nutrition
- Serving Size: 1 taco
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
