Description
Warm cinnamon apples, gooey caramel, and crispy tortillas come together in these easy caramel apple taquitos—a cozy, handheld fall dessert perfect for parties or family nights. Quick to make and crowd-pleasing, they deliver all the flavors of caramel apples and apple pie in a mess-free treat.
Ingredients
- 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced (about 2 cups)
- 2 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon lemon juice
- 6–8 chewy caramel candies, unwrapped and chopped (about 3 ounces) or 1/3 cup thick caramel sauce
- 1/2 teaspoon vanilla extract
- 8 small flour tortillas (6-inch, regular or gluten-free)
- 2 tablespoons melted butter (for brushing)
- 2 tablespoons granulated sugar + 1 teaspoon cinnamon (mixed, for sprinkling)
- Powdered sugar (for dusting, optional)
- Extra caramel sauce (for drizzling, optional)
- Vanilla ice cream (for serving, optional)
Instructions
- Peel, core, and dice apples into small cubes (about 1/2-inch). Set aside.
- In a medium skillet over medium heat, melt 2 tablespoons butter. Add diced apples, 1/4 cup sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 tablespoon lemon juice. Sauté for 5-7 minutes, stirring often, until apples are just tender and juices thicken.
- Stir in chopped caramel candies (or caramel sauce) and 1/2 teaspoon vanilla extract. Cook, stirring, until caramels melt and mixture is gooey, about 2-3 minutes. If too runny, let cool briefly; if too thick, add a splash of water.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, mix 2 tablespoons sugar with 1 teaspoon cinnamon. Set aside.
- Lay out 8 small flour tortillas. Spoon about 2 tablespoons of apple-caramel filling along one edge of each tortilla. Roll up tightly, tucking in sides if desired. Place seam-side down on prepared baking sheet.
- Brush tops of taquitos with 2 tablespoons melted butter. Sprinkle generously with cinnamon-sugar mixture.
- Bake for 12-15 minutes, turning once halfway through, until tortillas are golden and crisp. Check at 10 minutes to prevent burning.
- Let taquitos cool for 5 minutes before serving. If desired, dust with powdered sugar and drizzle with extra caramel sauce. Serve warm, ideally with vanilla ice cream.
Notes
For gluten-free or vegan adaptations, use gluten-free tortillas and coconut oil instead of butter. Soft caramels melt best; avoid hard candies. Seal taquitos well to prevent caramel leaks. Bake on a rimmed sheet lined with parchment for easy cleanup. Filling can be made ahead and chilled overnight. For extra crunch, add toasted pecans or walnuts to the filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 taquito
- Calories: 180
- Sugar: 16
- Sodium: 120
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 2
Keywords: caramel apple taquitos, fall dessert, apple pie taquitos, easy party dessert, autumn recipes, kid-friendly dessert, handheld dessert, caramel apple recipe