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Apple Pie Tortillas

Apple pie tortillas are a quick American dessert with golden crispy tortillas wrapped around cinnamon apples. Pan-cooked apple filling gets thickened with a cornstarch slurry, then the rolled tortillas are fried until crisp and coated in cinnamon sugar.
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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
  

Flour tortillas
  • 8 small flour tortillas
Apple pie filling
  • 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
  • 2 tbsp water
Frying and coating
  • 1 oil for frying
  • 0.5 cup cinnamon sugar for coating
Serving
  • 1 vanilla ice cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the cinnamon apples
  1. Melt the butter in a cast iron skillet over medium heat, then add the diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples start to soften and release juices, about 5-7 minutes.
  2. Whisk the cornstarch with the water until smooth, then pour it into the skillet with the apples. Stir until the mixture thickens into glossy cinnamon apple filling, then remove from heat (visual cue: it should cling to the apples rather than look watery).
Roll the tortillas
  1. Spoon 2-3 tablespoons of warm apple filling into the center of each tortilla and roll tightly. Secure with toothpicks to keep the seam closed (visual cue: the filling stays centered and the roll holds its shape).
Fry and coat
  1. Heat oil in the skillet over medium heat until it shimmers. Fry the rolled tortillas for 2-3 minutes per side until golden and crispy (visual cue: browned edges and a crisp surface).
  2. Transfer the fried tortillas to a plate and immediately roll in cinnamon sugar while still hot. Serve warm so the coating sticks and the tortillas stay crisp.
Serve
  1. Serve the apple pie tortillas warm with vanilla ice cream on the side. (Optional visual cue for serving: the ice cream begins to melt into the warm filling.)

Notes

Pro tip: keep the filling thick—if it looks loose, cook 1-2 extra minutes after adding the cornstarch slurry so the rolls don’t burst. Store leftovers in the fridge up to 2 days; rewarm in a skillet to re-crisp. Freezing is not recommended because the fried tortillas soften on thawing. For a lighter option, use reduced-fat butter and a lower-sugar cinnamon-sugar coating.