I have a crazy sweet tooth. I could totally eat dessert after every meal with no regret, and I have zero willpower to resist a good dessert.
Pie is always the top pick for dessert at our house. However, I haven’t had much time to make an actual pie lately. Saturday morning, I decided the house cleaning could wait. It had been a really long week and I needed a sweet treat. These apple pie taquitos were reminiscent of our favorite skillet apple pie but so much easier and so much quicker. It was practically instant gratification.
Taquitos are one of my favorites from the Mexican restaurant and I make them homemade for lunch quite often. I just can’t resist that crunchy goodness. One of my favorite homemade variations is with barbecue chicken.
Up until now I hadn’t really thought about making a dessert taquito. I keep both flour and corn tortillas on hand and thought the corn tortillas would add a more interesting taste to these dessert taquitos. The combination was a bit unusual and I wasn’t sure if it would work, but the whole family really loved them. You could do the same with flour tortillas if you are not feeling so adventurous.
The ingredients are simply made with a can of apple pie filling that is rolled into corn tortillas, fried in oil, and then rolled in cinnamon and sugar. I topped them off with homemade salted caramel sauce and some sweetened whipped cream. A scoop of vanilla ice cream would also be a fantastic way to top these.
My sweet tooth was finally satisfied with these crunchy dessert taquitos and my family thought it was just as tasty as their favorite apple pie. I hope you will try these apple pie taquitos for your next Taco Tuesday, Mexican fiesta or lazy Saturday morning with the family.
- 10 white corn tortillas, or small flour tortillas
- 1 cup apple pie filling
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 cups oil
- caramel and whipped cream, for garnish
- Heat a cast iron skillet over medium-high heat. Heat tortillas for about 10-15 seconds per side and set aside.
- If pie filling is in slices, cut into small chunks. Spoon about a tablespoon of filling onto each tortilla and roll up tightly. Place seam side down on a plate.
- Mix sugar and cinnamon together and place in a shallow dish or small plate. Heat oil to 350°F in a French oven or deep skillet.
- Using steel tongs, place each tortilla roll into oil, seam side down. Hold tortilla roll with gentle pressure until seam is sealed and will not come apart.
- Roll to brown on all sides, about 2-3 minutes each.
- Gently remove from oil, and allow excess oil to drain into pan.
- Roll in cinnamon sugar mixture and place on a paper towel lined rack to cool slightly. Repeat with remaining ingredients.
- Serve with whipped cream and caramel sauce if desired.
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