Apple Pie Tacos
May 29, 2018 1:52:14 GMT -5
Post by Honoria on May 29, 2018 1:52:14 GMT -5
APPLE PIE TACOS
Apple Pie Tacos are such a fun twist on a classic apple pie recipe!
INGREDIENTS:
TACO SHELLS
6 large Flour Tortillas
Oil for frying
2/3 cup sugar
2 teaspoons cinnamon
FILLING
1 21 oz can apple pie filling , chopped coarsely
OR
3 large apples
1 1/2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon cornstarch
1/2 cup water (divided)
OTHER
Frozen Whipped Topping
Caramel sauce (store bought or homemade)
Follow Spend With Pennies on Pinterest
DIRECTIONS:
TACO SHELLS
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).
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.
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.
Set on a pan to cool. You can leave these at room temperature for up to 3 days.
FILLING
Peel and dice apples. Toss with lemon juice.
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
(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.
link
Apple Pie Tacos are such a fun twist on a classic apple pie recipe!
INGREDIENTS:
TACO SHELLS
6 large Flour Tortillas
Oil for frying
2/3 cup sugar
2 teaspoons cinnamon
FILLING
1 21 oz can apple pie filling , chopped coarsely
OR
3 large apples
1 1/2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon cornstarch
1/2 cup water (divided)
OTHER
Frozen Whipped Topping
Caramel sauce (store bought or homemade)
Follow Spend With Pennies on Pinterest
DIRECTIONS:
TACO SHELLS
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).
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.
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.
Set on a pan to cool. You can leave these at room temperature for up to 3 days.
FILLING
Peel and dice apples. Toss with lemon juice.
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
(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.
link
