Saturday, April 5, 2014

Apple Pie Tacos

Who doesnt love an apple pie, even better aa fried Apple Pie Taco!! Talk about Yummy!!These are going to become one of your favorites after you make these, with a crispy fried cinnamon sugar taco, filled with a delicious apple pie filling, then top off with ice cream or whipped topping..Cant get any better than these.

    Taco Shells
  • 6 large Flour Tortillas
  • Oil for frying
  • 2/3 cup sugar
  • 2 teaspoons cinnamon
  • Filling
  • 1 (21 ounce 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
  • Whipped Topping or ice cream
  • Caramel sauce 
    Taco Shells
  1. Using a 3 1/2 inch round cookie 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).
  2. 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.
  3. 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.
  1. Set on a pan to cool. You can leave these at room temperature for up to 3 days.
  2. Filling
  3. Peel and dice apples. Toss with lemon juice.
  4. 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.
  5. Assembly
  6.  Fill each taco shell with about 2 tablespoons of pie filling and top with whipped topping or ice cream and a drizzle of caramel sauce if desired.
  7. To serve: Place a mini muffin tin upside down . Fill each taco with warm pie filling and top with frozen whipped cream or vanilla ice cream..Lightly drizzle with caramel sauce.

recipe from:

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