This time last year!: Grandma’s (Strawberry) Lemon Bars (2013)
Hey friends! Today is a momentous day. It’s Cinco de Mayo!
In honor of this day, and of all the delicious Mexican food in the world, I wanted to share this new delicious Apple Pie Taquito recipe!
I have made dozens of Hispanic dishes on the blog (cue: Black Bean Fajita Soup, Chipotle Tofu Tacos with Cilantro Quinoa and Mango, and Spiced Beans and Rice!). However, I have never made a Hispanic dish that dove into the realm of desserts. Thus, I am very excited to share this recipe with you.
This dish is sooo simple, so delicious, and so perfect for the day.
So get cookin’! Happy hour will get here before we know it.
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 can (20 oz) apple pie filling
- 12 medium soft tortillas
- ¼ cup butter, melted
Homemade Whipped Cream
- ½ cup cold heavy whipping cream
- ¼ teaspoon vanilla extract or seeds from 1/4 of a whole vanilla bean pod
- ½ Tablespoon granulated white sugar
- Preheat oven to 350˚ F.
- In a shallow loaf pan, stir together the cinnamon and sugar.
- Empty the contents of the pie filling onto a cutting board and slice the apple wedges into smaller pieces. (Add a few extra dashes of apple pie spice if desired!)
- Lay a tortilla on a flat plate, and scoop 2-3 Tablespoons of apple pie filing onto the edge. Tightly roll the tortilla up, brush the outside with the melted butter, and roll in the cinnamon/sugar mix.
- Place the taquito in a 9 x 13 inch baking dish, and repeat with the remaining ingredients.
- Bake for 20 minutes, or until slightly golden on top.
- Meanwhile, prepare the whipped cream by beating the cold cream, vanilla, and sugar with a hand mixture in a small bowl, until stiff peaks form. Keep refrigerated until ready to use. (Serve a dollop alongside each taquito and sprinkle the top with a dash of remaining cinnamon sugar!)
Notes and Tips!:
- Source: Jo Cooks
- Got a hankering for other Cinco de Mayo eats? Check out the recipe links below from A Rented Kitchen!