This dessert came to life on a busy autumn afternoon when I wanted the warmth of baked fruit without turning on the oven for an hour. These easy apple pie taquitos deliver all the familiar aromas of baked apples, cinnamon and buttery crispness in a fraction of the time. I discovered the method by filling tortillas with a spoonful of apple pie filling, rolling them tight, brushing them with butter, and crisping them in the air fryer until the outsides caramelized and the centers were warm and tender. They became an instant favorite at my house—the kids call them "apple snacks," and guests often ask for the recipe.

What makes these special is the combination of convenience and texture: the thin tortilla crisps to a delicate crunch while the apple filling stays juicy and slightly saucy. I first made them using a family-favorite canned apple pie filling and a quick cinnamon-sugar crust; the result reminded me of mini hand pies but without the fuss of pastry. Serve them warm with a scoop of ice cream, a drizzle of honey, or plain with a cup of coffee—every bite has great contrast between the sweet interior and the crunchy, buttery shell.

Ingredients

• 1 can (21 oz) apple pie filling: Choose a brand with whole apple pieces for texture; lite versions will change sweetness. The filling provides the warm cinnamon-spiced center and a glossy, saucy bite.
• 6 medium flour tortillas: Look for 8-inch tortillas labeled "medium" or "soft" for easy rolling; white flour tortillas crisp nicely in the air fryer and provide a neutral canvas for the apples.
• 4 tbsp melted butter: Use unsalted or lightly salted butter, melted; butter encourages browning and helps the cinnamon-sugar adhere to the shell.
• 1/2 cup granulated sugar: Standard granulated sugar creates a crisp, sweet crust; you can use fine sugar for an even coating or a coarse sugar for extra crunch.
• 1 tbsp ground cinnamon: Fresh ground cinnamon has brighter, warmer flavor than pre-mixed blends; combine with sugar for a classic apple-pie aroma.

Instructions

Prepare your workspace: Clear a flat surface and lay out the tortillas. Spoon about 2 tablespoons of apple pie filling across the center of each tortilla in a thin line to avoid overfilling. Overfilling can cause leaking during cooking; aim for a compact line of fruit so the tortilla can roll tightly. Roll tightly: Roll each tortilla around the filling, tucking the ends tightly so the seam stays closed. Place each rolled piece seam side down on a plate or tray. A tight roll ensures even heating and prevents the filling from escaping inside the air fryer. Brush with butter: Using a pastry brush, coat each rolled taquito with the melted butter. Be generous but avoid soaking the tortilla. The butter promotes crisping and browning and gives the sugar something to adhere to. Coat in cinnamon sugar: Combine the granulated sugar and cinnamon in a shallow dish. Roll each buttered taquito in the mixture, turning to coat the exterior evenly. For a more pronounced crust, roll each taquito twice. The sugar caramelizes in the air fryer for a glossy, crunch finish. Air fry the first side: Arrange the coated taquitos seam side down in the air fryer basket so they do not touch. Air fry at 350°F (175°C) for 9–11 minutes until the visible side turns golden and crisp. Check after 9 minutes for color — air fryer models vary in intensity. Flip and finish: Use tongs to flip each taquito and continue air frying for an additional 3–4 minutes until the entire surface is evenly golden and crisp. Total cook time will typically be 12–15 minutes. Let them rest for a few minutes before serving; the filling can be very hot.

Storage Tips

To store, let the taquitos cool completely before transferring them to an airtight container. Refrigerate for up to three days; to reheat, place them in a single layer in the air fryer at 325°F for 3–4 minutes to refresh the crisp without over-browning. For longer storage, freeze in a single layer on a baking sheet until firm, then move to a freezer-safe bag for up to two months. Reheating from frozen at 350°F for about 10–12 minutes yields the best texture. Use parchment paper between layers to prevent sticking and avoid soggy bottoms by ensuring they are fully cool before refrigeration.

Ingredient Substitutions

If you prefer a less sweet finish, swap half the granulated sugar for superfine sugar or reduce to 1/3 cup. For a gluten-free option, use certified gluten-free flour tortillas; they may crisp differently, so check 1–2 minutes earlier. Replace butter with melted coconut oil to make these dairy-free — note the flavor will be slightly coconutty. You can use homemade cooked apples spiced with sugar and lemon if you avoid canned products; use about 2 tablespoons per taquito and strain excess syrup to prevent sogginess. For a lower-sugar variety, try apple slices tossed with a sugar substitute and a pinch of cornstarch to thicken the juices.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream, a drizzle of salted caramel, or a dollop of whipped cream for a classic dessert. For a lighter presentation, pair with plain Greek yogurt and a sprinkle of chopped toasted pecans or walnuts. These work well on brunch buffets next to coffee and tea, or as a sweet finish to a casual dinner. Garnish with a light dusting of extra cinnamon sugar or a sliver of apple for an attractive plate. For portable servings, place them in small paper cones or ramekins for dipping sauces.

Seasonal Adaptations

Autumn is ideal for playing up the spice: add a pinch of nutmeg or 1/4 teaspoon of ground ginger to the cinnamon-sugar mix. In winter, top with a warm bourbon caramel glaze for holiday gatherings. During spring and summer, lighten the filling by mixing apple with fresh berries for a tangier profile. For a festive twist, use pumpkin pie filling in place of apple and adjust the sugar to taste. Changing the spice profile and toppings lets you match these to seasonal menus while keeping preparation the same.

Meal Prep Tips

To meal prep, roll and coat the taquitos up to 24 hours ahead and store them in the fridge on a tray covered with plastic wrap. Air fry just before serving for the crispest result. If preparing multiple batches, keep cooked taquitos on a wire rack in a 200°F oven to keep warm without overcooking. Use disposable parchment rounds in the air fryer basket for easier cleanup when cooking many batches. Label frozen batches with the date and reheat directly from frozen to maintain texture.

These apple pie taquitos are an approachable, joyful treat that combine speed, nostalgia, and excellent texture. Whether you make them for a crowd or a cozy night in, I hope they become a quick favorite in your kitchen.