Baked Apple Pie Tacos
5 large flour tortillas
4 tablespoons unsalted butter, divided
3/4 cup sugar, divided
3 teaspoons cinnamon, divided
4 Granny Smith apples, peeled and diced
1 tablespoon lemon juice, freshly squeezed
1/4 cup caramel sauce, optional
whipped cream, optional
Preheat oven to 400°F (204°C). Set aside a 12-cup muffin pan.
Using a 4-inch round cookie cutter, cut 4-5 circles from each tortilla. Repeat until you have about 20 in total.
In a medium bowl, combine 2 tablespoons melted butter with 1/4 cup sugar and 1 teaspoon cinnamon.
Place one tortilla circle into the bowl and toss until coated. Repeat for the remaining circles.
Flip the muffin tin upside down. Insert one tortilla piece in between every two muffin cups until all tacos are in place.
Bake for 5-6 minutes until golden.
Meanwhile, mix the chopped apples with lemon juice and the remaining 1/2 cup sugar and 2 teaspoons cinnamon.
Place a skillet on medium heat and add the remaining 2 tablespoons butter. Add the apple mixture and sauté for 3-4 minutes until soft.
Remove tacos from oven and spoon apple mixture into them. Top with optional caramel sauce and whipped cream to serve.
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