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Apple Pie Tortillas

Apple pie tortillas made with golden crispy fried tortillas rolled around cinnamon-simmered apples. Brown sugar, butter, and a quick cornstarch thickener create a glossy filling, then the rolls are 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Tortillas
  • 8 small flour tortillas
Apple 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
  • 1 oil for frying
Coating & serving
  • 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 the butter in a skillet over medium heat, then add the diced apples, brown sugar, cinnamon, and nutmeg. Cook until the apples soften, about 5-7 minutes, stirring so they start to coat and turn glossy.
  2. Stir the cornstarch into the water until smooth, then pour it into the skillet. Cook, stirring, until the filling thickens and looks like a light pie filling, about 30-60 seconds.
Fill and roll the tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each tortilla. Roll tightly and secure with toothpicks so the seam stays closed.
Fry and coat
  1. Heat oil in a skillet over medium heat until shimmering. Fry the rolled tortillas for 2-3 minutes per side until golden and crispy.
  2. Remove from the oil and immediately roll in cinnamon sugar while still hot. The coating should stick as the surface crisps.
Serve
  1. Serve warm with vanilla ice cream on the side. Let it melt slightly for a creamy contrast to the cinnamon apple filling.

Notes

For the best texture, keep the filling warm but not watery—if it seems loose, cook 1-2 minutes longer until thick. Store leftovers covered in the refrigerator up to 3 days; reheat in a skillet or air fryer until crisp again. Freezing is not recommended because the tortillas tend to soften after thawing. For a lighter swap, use whole-wheat tortillas and replace half the butter with olive oil for a slightly lower saturated fat option.