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Apple Pie Tortillas

Apple pie tortillas are a fried tortilla dessert filled with cinnamon apples and thickened into a jammy filling. Golden, crispy rolls are 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: 340
Ingredients Equipment Method Notes

Ingredients
  

Apple Pie Tortillas
  • 8 flour tortillas Small tortillas
  • 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 For thickening
  • 2 tbsp water Mix with cornstarch
  • 1 oil for frying
  • 0.5 cup cinnamon sugar For coating
  • 1 vanilla ice cream For serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the cinnamon apples
  1. Melt butter in a skillet and add diced apples, brown sugar, cinnamon, and nutmeg. Cook for 5-7 minutes, stirring, until the apples are tender and glossy.
  2. Mix cornstarch with water and add it to the skillet. Cook until the filling thickens and clings to the apples, forming a jammy texture.
Assemble and fry the tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each flour tortilla and roll tightly, securing with toothpicks.
  2. Heat oil in a skillet over medium heat and fry tortillas for 2-3 minutes per side until golden and crispy. Turn once so both sides crisp evenly.
  3. Remove tortillas and immediately roll in cinnamon sugar while still hot. Coat thoroughly so the sugar sticks as the tortillas cool.
Serve
  1. Serve the apple pie tortillas warm with vanilla ice cream. Add ice cream right before eating for the best contrast of hot filling and cold scoop.

Notes

For easier rolling, let the apple filling cool slightly so it thickens up and doesn’t seep. Store leftovers in the fridge up to 2 days; rewarm in a skillet over medium heat until crisp again. Freezing isn’t recommended because the tortillas lose texture when thawed. If you want a lighter option, use reduced-sugar brown sugar (or a 1:1 baking blend) to keep the cinnamon-apple filling thick without as much sugar.