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Sous Chef Sunday: Apple Pie Taquitos

I can’t think of anything more American to devour on Thanksgiving than an ooey-gooey heap of caramelized apples piled into a crispy, buttery crust. A good apple pie can be oh-so-good, but a bad one, well, it’s just flat out depressing. Unfortunately a lot can go wrong when it comes to the classic dessert, and I’ve yet to find/perfect a solid pie crust recipe. But the sons and I have found a way to still get our festive fix.

All the makings of a great apple pie, in a fun taquito shape. It’s genius! And, again, it’s fun. And the sons and I are all about some fun. Serve em up warm from the oven with a drizzle of caramel syrup and a generous scoop of vanilla ice cream for a delicious dessert you’ll really be thankful for!

Apple Pie Taquitos

Apple Pie Taquitos

recipe adapted from Jo Cooks

1 20 oz can of apple pie filling
12 medium soft tortillas
¼ cup butter, melted
½ cup sugar
1 tsp cinnamon
caramel syrup, optional


1. Combine the cinnamon and sugar on a plate.
2. Empty the can of pie filling onto a cutting board and chop up the apples into bite-sized pieces.
3. Lay a tortilla flat and top with about 3 tablespoons of the apple pie filling. Tightly roll up the tortilla. Brush the outsides of the taquito with butter, then roll it in the sugar/cinnamon mixture to coat the outside. Place the taquito in a 9×13 inch baking dish. Repeat with remaining tortillas and apple pie filling.
4. Bake at 350 degrees for 15 minutes or until the taquitos start to get golden on top. Drizzle with caramel syrup before serving.


About 4 Sons 'R' Us

Hi! I’m Meaghan. Welcome to my virtual kitchen & craft corner. Pull up a chair, stay awhile and follow along with us and our 4 sons. Can I get you a glass of wine? Some coffee? Pretzels or cheese sticks? While I can’t actually give you these thing online, I can show you how to make them… on a budget!

44 responses »

  1. Love it! I love that they are baked! My hubby loves anything apple so these will be a big hit at my house! Thanks for sharing!

    Found you on Full Plate Thursday blog hop!

  2. Pingback: Fiesta Friday #45 | The Novice Gardener

  3. I LOVE this idea, so fun! And they look really tasty too, especially with a little ice cream – yum!
    I think all pies should be eaten this way haha

    Thanks so much for bringing these along to Fiesta Friday 🙂

  4. Oh, I agree with Michelle – these are SO fun! good word… taquitos 🙂 Thanks so much for sharing them with us on Fiesta Friday!

  5. What a great treat that we will just love! Thank you so much for sharing with Full Plate Thursday and have a great day.
    Come Back Soon,
    Miz Helen

  6. The photo looks to me like there is something spread onto the tortilla before the apples…cream cheese maybe???

    • It does kind of look like that, doesn’t it? There’s nothing spread on them so I’m guessing it’s the flash on the inside of the tortilla. A cream cheese spread sounds like it might make a yummy addition though!

  7. Hi, did I do something wrong. I brush them in butter, rolled them in the sugar mixture. but they came out greasy and sticky. Tasted very good. No matter where I put them, out in the open, covered them up, covered in refrigerator, etc. they were still greasy and sticky. What did I do wrong. Want to make them again. Other than the fingers getting all messed up, they are great! Thank you.

    • I know they’re a bit messy 😉 as for them being greasy/sticky I’ve never had that happen. The tortillas should soak up the butter. My suggestion would be to try using less butter. You don’t *have* to use the entire amount, just a little to coat for crunchiness and so that the cinnamon and sugar stick.

  8. Can you tell me if this will work on corn tortillas as I am celiac

  9. Look great going to try them soon. Maybe some with cream cheese and some without.

  10. I made this once but had trouble getting them to roll up to look like this. They were good but not pretty at all:(

    • Oh no, Jo Ann! I’m sorry to hear that. We’re your tortillas fresh? I’ve found the less fresh mine are the stiffer, and harder to work with, they get. I fix that by putting them on a plate in the microwave, laying a damp, wring out paper towel overtop and nuking the, for a few seconds.

  11. They sound good,but I prefer fresh apples, don’t like canned apples to sweet for my tastes. Could I cook the on stove with some apple juice the add some corn starch to thicken before putting them in tortillas?

  12. Would this work with uncooked tortillas?

    • They would, but I would first cook them in the pan according to the package directions before following the recipe. If you don’t they will probably still taste ok, but they won’t get crisp.

  13. Do these need to be served warm? How long could they sit out at room temperature for serving to a crowd before getting soggy or unappealing? Thanks!

    • Susan, I would recommend serving them warm. We’ve never had them last more than 30 minutes after being set out and they were always good up until that point. If you’re trying to do food prep in advance they could always be assembled before hand and baked right before you’re ready to serve. Hope that helps!

      • Can you completely make them a day ahead and place in fridge? Then bake the next day?

      • I wouldn’t since the tortilla would be slightly soggy and therefor won’t crisp up when baked.

      • A little confused. I bought the non-refrigerated tortillas, but I noticed an earlier post about cooking the tortillas before making so that they will crisp up in oven. If I use them as is (out of package) and I am brushing on butter, will they crisp up in oven?? Thank you so much and Merry Christmas!

      • The cooking referred to ‘uncooked’ tortillas. Yours are most likely cooked, even if not refrigerated. Check the package, if it says use as is, go right ahead. Yep, a bit of butter and they should crisp up beautifully. Sorry for the confusion!

  14. Darlene Anderson Hoyne

    Really awesome Thanks

  15. I would like to try this recipe at a later date. Can it be printed out?

  16. Cant wait to try that good looking desserts. The apple one yummmmm

  17. I have made the apple pie filling with cream cheese in a pie shell. Rollout pie dough 12 to 14 inch round. Spread cream cheese in the middle, place pie filling on top of cream cheese fold pie shell over filling leaving a small opening in the middle bake like you would a pie. it is quick and super good. I have used apple, peach and cherry filling in pie and all have been great.

  18. Can you make these ahead like a couple of days, and reheat?


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