Description

These Mini Apple Pie Tacos are a delightful twist on traditional apple pie, featuring cinnamon-sugar coated crispy tortilla shells filled with a warm, spiced apple compote. Perfect as a fun dessert or a special treat, they combine the crunch of fried tortillas with the sweet, tangy flavors of cinnamon, brown sugar, and maple liqueur-infused apples, topped with a dollop of creamy cinnamon-sweetened Greek yogurt.

Ingredients

For the Cinnamon Sugar Shells

3 large flour tortillas
Vegetable oil, for frying (about 1 inch depth)
1/2 cup cinnamon sugar (cinnamon mixed with granulated sugar)

For the Apple Filling

2 tablespoons butter
4 apples, peeled, cored, and chopped
1/4 cup granulated sugar
1/4 cup lightly packed brown sugar
Juice of 1/2 lemon
1 teaspoon ground cinnamon
Pinch of kosher salt
1/3 cup Finger Lakes Distilling Maple Liqueur

For the Cinnamon Greek Yogurt

1 cup plain Greek yogurt
1/2 cup powdered sugar

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Instructions

Prepare Tortilla Shells: Using a 3 to 4-inch cookie cutter, stamp out smaller circles from the flour tortillas. Cut a slit in the middle of each tortilla circle to prevent them from ballooning while frying.
Fry the Shells: In a large skillet over medium heat, heat about 1 inch of vegetable oil until shimmering. One at a time, add a tortilla circle to the hot oil and let it sizzle for 30 seconds. Flip the tortilla and use tongs to fold it in half, shaping it into a taco shell. Cook on one side until golden, about 2 minutes, holding its shape with tongs. Flip and cook the other side until golden, about 2 more minutes.
Coat in Cinnamon Sugar: Immediately toss each hot shell in cinnamon sugar. Then place the coated shells on the inverted cups of a muffin tin to hold their taco shape while cooling. Repeat with remaining tortillas.
Prepare the Apple Filling: In a large skillet over medium heat, melt the butter. Add chopped apples, granulated sugar, brown sugar, lemon juice, cinnamon, kosher salt, and maple liqueur. Cook, stirring frequently, until the apples soften and the mixture becomes jammy, about 10 minutes. Remove from heat and let cool slightly.
Prepare Cinnamon Greek Yogurt: In a bowl, mix plain Greek yogurt with powdered sugar until smooth and creamy.
Assemble the Mini Apple Pie Tacos: Spoon the warm apple mixture into each cinnamon sugar-coated taco shell. Optionally, add a dollop of cinnamon Greek yogurt on top of each taco for a creamy finish before serving.

Notes

Use firm apples like Granny Smith or Honeycrisp for best texture in the filling.
Be sure to cut a slit in tortillas before frying to keep them from puffing up.
Adjust cinnamon sugar amount to taste for coating the shells.
Maple liqueur adds a unique flavor but can be substituted with maple syrup or omitted for a non-alcoholic version.
Serve immediately to keep the shells crisp.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Frying
Cuisine: American