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Apple Pie Tortillas

Apple pie tortillas with golden crispy fried tortillas wrapped around cinnamon apples. Quick skillet-cooked filling gets thickened with cornstarch, then each roll is fried and coated in cinnamon sugar for a warm, pie-like dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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
Tortillas & coating
  • 8 small flour tortillas
  • 1 oil for frying
  • 0.5 cup cinnamon sugar for coating
  • 1 vanilla ice cream for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook cinnamon apple filling
  1. Melt butter in a skillet over medium heat, then add diced apples, brown sugar, cinnamon, and nutmeg.
  2. Cook for 5-7 minutes, stirring occasionally, until apples are tender and glossy.
  3. Mix cornstarch with water, then add it to the skillet and cook until the juices thicken and lightly cling to the apples (about 30-60 seconds).
Assemble and roll tortillas
  1. Place 2-3 tablespoons of apple filling in the center of each tortilla.
  2. Roll tortillas tightly around the filling and secure with toothpicks to keep the seam closed.
Fry and coat
  1. Heat oil in a skillet over medium heat until shimmering, then fry rolled tortillas for 2-3 minutes per side until golden and crispy.
  2. Remove immediately and roll in cinnamon sugar while still hot so the coating sticks.
Serve
  1. Serve warm apple pie tortillas with vanilla ice cream alongside for melting over the filling.

Notes

For the thickest filling, cook just until it clings to the apples—over-thickening can make the rolls hard to close. Refrigerate leftover filling and assembled rolls separately in airtight containers up to 3 days; reheat filling in a skillet until warm. Freezing: freeze fried, cooled rolls up to 2 months, re-crisp in a hot oven before serving. For a lighter option, use a plant-based butter and swap regular ice cream for dairy-free vanilla.