The Best Apple Pie Taquitos Recipe

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The Best Apple Pie Taquitos Recipe :- Imagine a crispy, buttery taquito with all the warm, gooey goodness of apple pie within. My recipe for Apple Pie Taquitos provides classic ingredients a delightful twist, making dessert time enjoyable and incredibly delicious. Moreover, they are quite easy to prepare!

 

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The Best Apple Pie Taquitos Recipe 

Let’s celebrate with something sweet since it’s a weekday. You can prepare these apple pie tacos whenever it suits you, whether it’s in the morning on a weekday or after work on a weekend. Better still, you’ll thank me for these taquitos since they’re so delicious.

The best thing about these taquitos is that they only need five basic ingredients: tortillas, sugar, cinnamon, butter, and apple pie filling. Taquitos with all the components of a delicious apple pie, but in adorably small shape. I must say, the concept is just brilliant.

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Ingredients

  • 20 ounce apple pie filling ((1 can))
  • 12 medium soft flour tortillas
  • ¼ cup butter (unsalted, melted)
  • ½ cup sugar
  • 1 teaspoon cinnamon

 

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Instructions

Turn the oven on to 350°F. Spread a small amount of the melted butter onto a 9 x 13 baking dish.

Stir the cinnamon and sugar together in a shallow plate. Transfer the contents of the pie filling can onto a chopping board, then use a knife to cut the apples into smaller pieces.

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Spoon a few tablespoons of the apple pie filling onto a flattened tortilla. Roll up the tortilla tightly.

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After rubbing the taquito with butter, roll it in the mixture of sugar and cinnamon. Taquito should be put in the ready baking dish. Continue with the leftover tortillas and filling for the apple pie. There ought to be plenty filling for twelve tortillas.

 

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Place the baking dish in the oven and bake until the tacos begin to turn brown on top, about 15 minutes.

If desired, top with caramel sauce and serve.

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Notes

Tortillas: Opt for soft, medium-sized flour tortillas for easy rolling and a perfect fit in your baking dish.

Examine your oven. Since every oven is different, begin checking your tacos at the 12-minute mark to make sure they don’t overbrown.

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Storage Advice: Keep leftovers in the fridge for up to three days in an airtight container. To keep the crispy texture, reheat in the oven.

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Filling Changes: For extra texture and flavour, feel free to stir in a handful of raisins or finely chopped nuts to the apple pie filling.

 

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Nutrition Information

  • Serving: 1taquito
  • Calories: 204kcal (10%)
  • Carbohydrates: 36g (12%)
  • Protein: 2g (4%)
  • Fat: 6g (9%)
  • Saturated Fat: 3g (19%)
  • Cholesterol: 10mg (3%)
  • Sodium: 229mg (10%)
  • Potassium: 67mg (2%)
  • Fiber: 1g (4%)
  • Sugar: 16g (18%)
  • Vitamin A: 130IU (3%)
  • Vitamin C: 1mg (1%)
  • Calcium: 37mg (4%)
  • Iron: 1mg (6%)

 

Expert Tips

Utilise Room Temperature Tortillas: Before assembling, make sure your tortillas are at room temperature. When you roll them, they become more malleable and are less likely to tear.

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Liberally Brush with Melted Butter: Make sure to generously brush the taquitos with melted butter prior to baking. It aids in their oven-baked extra crispy and golden colour.

 

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Serve Right Away: Serve the tacos as soon as they come out of the oven while they’re still perfectly crispy for the best texture. They may soften if left to sit for too long.

 

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Pour in a Little Lemon Juice: The slight sharpness of the lemon juice nicely counteracts the sweetness of the apple pie filling.

Personalise the Toppings: To balance the flavours of the apple and cinnamon, experiment with other toppings like whipped cream, ice cream, or sauces like chocolate or raspberry.

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Author

  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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