This recipe began as a weeknight experiment that turned into a weekend ritual. I wanted the warm comforts of apple pie without the fuss of rolling crusts or heating the oven for an hour. The result is a bright, sweet little hand-held treat that marries tender apple pie filling with the crisp, golden shell you get from a quick spin in an air fryer. I first made these on a rainy afternoon when my kids asked for something “like pie but faster,” and they declared them official comfort food—the kind that disappears from a platter before you can snap a photo.

What makes these special is the contrast: soft, slightly saucy apple filling inside a thin, crunchy tortilla, brushed with butter and rolled in a cinnamon-sugar crust that caramelizes just enough to create tiny crunchy ridges. They’re deceptively simple to assemble and forgiving to cook, which is why I keep the ingredients pantry-friendly: a can of apple pie filling, flour tortillas, butter, sugar, and cinnamon. They work as a light dessert, a crowd-pleasing party snack, or an after-school treat that reheats beautifully in an air fryer or toaster oven.

Ingredients

• Apple pie filling (1 can, 21 oz): Choose a high-quality brand with whole apple chunks and a slightly thick syrup. Brands with warm spices already added will deepen flavor; otherwise add a pinch more cinnamon when assembling.
• Flour tortillas (6 medium): Use 8-inch soft flour tortillas for an ideal balance of pliability and crispness. Look for the “medium” or “soft” variety—fresh supermarket tortillas work best and won’t split when rolled.
• Melted butter (4 tbsp): Unsalted or lightly salted butter both work. The butter helps the cinnamon-sugar adhere and promotes even browning in the air fryer.
• Granulated sugar (1/2 cup): Standard white sugar provides a crisp caramelized coating. For a deeper flavor, use a mix of white and light brown sugar (substitute half if desired).
• Cinnamon powder (1 tbsp): Use fresh ground cinnamon for brighter aroma. Mexican cinnamon (cassia) yields a bolder, warmer note if you prefer.

Instructions

Prepare the tortillas and filling: Lay 6 medium flour tortillas flat on a clean work surface. Open the can of apple pie filling and stir briefly so the syrup is evenly distributed. Spoon about 2 tablespoons of filling across the center of each tortilla in a thin log—too much filling can cause leaking. Leave roughly 1/2 inch of space at each end for a tidy roll. Roll tightly: Fold the bottom edge up over the filling and roll away from you, pressing gently to compact the filling and remove air pockets. The tighter the roll, the crispier the final exterior and the less likely they are to unroll in the air fryer. Place each rolled taquito seam-side down on a plate while you prepare the coating. Brush with melted butter: Using a pastry brush, coat each taquito generously with melted butter. Aim for full coverage—this encourages browning and helps the sugar-cinnamon stick. If you’re watching fat intake, you can mist with an oil spray, but butter produces the best flavor and color. Coat in cinnamon sugar: In a shallow dish, whisk together 1/2 cup granulated sugar and 1 tablespoon cinnamon until evenly combined. Roll each buttered taquito in the mixture, pressing lightly so the sugar adheres. For a more pronounced crust, roll twice. Shake off excess sugar to prevent burning in the air fryer. Air fry crisp: Arrange the coated taquitos seam-side down in a single layer in the air fryer basket, leaving space between each for circulation. Air fry at 350°F (175°C) for 9–11 minutes, until the exteriors begin to turn golden. Use tongs to flip each taquito and air fry an additional 3–4 minutes to reach desired crispness. Check visually—the edges should be lightly browned and crisp. Rest and serve: Remove the taquitos and let them cool 2–3 minutes—fillings retain heat and can be hotter than expected. Serve warm with optional vanilla ice cream, a dusting of powdered sugar, or a drizzle of salted caramel.

Storage Tips

Cool taquitos completely before storing to avoid condensation that softens the crust. For short-term storage, place in an airtight container lined with paper towels and refrigerate up to 3 days—replace paper towel if it becomes damp. For longer storage, freeze them on a baking sheet until firm, then move to a zipper freezer bag; they’ll keep for 2–3 months. Reheat from frozen for best texture: air fry at 350°F (175°C) for 6–8 minutes, flipping halfway. Avoid microwaving unless you plan to crisp them afterward in a toaster oven or air fryer.

Ingredient Substitutions

If you prefer a different fruit profile, swap apple filling for cherry, peach, or blueberry pie filling—reduce syrup slightly if the filling is very runny. Use whole wheat tortillas for slightly nuttier flavor and more fiber, though they may crisp a touch differently. For dairy-free versions, brush with melted coconut oil or a neutral vegetable oil instead of butter; note the flavor will be rounder and less buttery. To reduce sugar, use a 3:1 mix of granulated sugar and sugar substitute formulated for baking, and watch closely during air frying as artificial sweeteners can brown faster.

Serving Suggestions

Present these on a long platter lined with parchment, garnish with a light dusting of powdered sugar and a few mint leaves for contrast. Serve with small ramekins of salted caramel, vanilla ice cream scoops, or a cinnamon-yogurt dip for a balanced bite. For brunch, pair with strong coffee or a spiced chai; for an after-dinner finish, offer espresso and a scoop of mascarpone. These are also great on a dessert board alongside cookies and fruit, adding a warm element that complements chilled sweets.

Cultural Background

Hand-held turnovers and rolled pastries are a universal comfort in many cuisines; this version takes inspiration from traditional American apple pie flavors and the practical convenience of taquitos, which are typically savory. The idea of wrapping a sweet filling in a thin bread and crisping it echoes many global snacks—empanadas, strudels, and spring rolls all play the same game of contrast between filling and shell. Transforming apple pie into a taquito is a modern, convenience-driven take that suits busy households while honoring classic fall flavors.

Seasonal Adaptations

In autumn, boost warm spices: add 1/4 teaspoon ground nutmeg and a pinch of cloves to the cinnamon sugar for deeper warmth. For summer, use canned or fresh stone-fruit fillings like peach and swap cinnamon for a zesty lemon-sugar coating. During the holidays, fold in chopped toasted pecans or crystallized ginger to the filling for added texture. For a festive presentation, serve with a drizzle of spiced caramel and a sprinkle of flaky sea salt.

Meal Prep Tips

To prep ahead, assemble all taquitos and place them seam-side down on a baking sheet, then wrap tightly and refrigerate up to 24 hours. For freezer-friendly meal prep, freeze on a tray until solid, then transfer to a labeled bag. When ready to serve, place frozen taquitos directly into the air fryer—no thawing needed—and add a couple extra minutes to the cooking time. This method makes them ideal for batch cooking before parties or busy school weeks.

These little apple-filled crisps are one of those recipes that feels cozy and clever at once—simple enough for a weeknight, special enough for company. I hope you’ll make them your own, experimenting with fillings and coatings until you find the perfect family favorite.