This easy air fryer apple pie taquito became my go-to dessert the first chilly evening I tried it. I was short on time, wanted something nostalgic and warm, and had a pantry can of apple pie filling staring back at me. The result was a crunchy cinnamon-sugar shell giving way to a soft, saucy apple center—comfort in handheld form. My kids called them "mini apple strudels," and my partner declared them perfect with a scoop of vanilla ice cream. I kept the technique intentionally simple so anyone can recreate the golden, bubbly interior and crisp exterior without deep frying or complicated pastry.

I discovered this version while adapting a classic street-food churro-taco concept to what I already had: tortillas, butter, sugar—and an air fryer. Rolling the filling into tortillas and air-frying produces a textured, caramelized outside that's reliably crisp, and the cinnamon-sugar coating adds just the right amount of sweetness and spice. These are excellent for unexpected guests, an easy brunch addition, or a quick dessert that feels thoughtful but takes very little hands-on time.

Ingredients

• Apple pie filling (1 can, 21 oz): Choose a brand with chunky apple pieces and a thick syrup—look for store brands or Hungry Jack style fillings; the texture inside the taquito depends on chunky fruit, not puree.
• Medium flour tortillas (6): Use 6-inch to 8-inch soft flour tortillas for easy rolling; mission-style or local bakery tortillas both work—avoid flour tortillas labeled "extra large" if you want neat taquitos.
• Melted butter (4 tablespoons): Unsalted butter melted to a brushable consistency helps the cinnamon-sugar adhere and promotes browning; clarified butter works if you prefer a higher smoke point.
• Granulated sugar (1/2 cup): Standard white sugar gives a fine, sparkling crust; superfine sugar is optional for a smoother coating.
• Cinnamon (1 tablespoon): Ground cinnamon—use Ceylon for a delicate flavor or common cassia for bolder spice; mix into the sugar for the classic crust.
• Optional toppings: Vanilla ice cream, caramel sauce, toasted pecans, or a dusting of powdered sugar make great finishing touches.

Instructions

Prepare the workspace and filling:Remove the apple pie filling from the can and give it a quick stir so the syrup and apples are well combined. Set out a clean work surface and lay six tortillas flat. Having everything prepped before you start rolling makes the process swift and prevents soggy tortillas.Spoon and roll:Spoon about 2 tablespoons of filling down the center of each tortilla—not more, or the taquito may burst while cooking. Tightly roll each tortilla around the filling, tucking in ends if needed, and place seam-side down on the surface. A tight roll ensures structural integrity and even heat distribution.Brush with butter:Using a pastry brush, coat each rolled taquito evenly with melted butter. The butter promotes browning and helps the cinnamon-sugar stick. Pay special attention to the outer edges where the tortilla meets itself; a thin layer is all you need—excess will drip.Coat with cinnamon sugar:In a shallow dish, combine 1/2 cup granulated sugar with 1 tablespoon cinnamon and stir until uniform. Gently roll each buttered taquito in the mixture, pressing lightly so the sugar adheres. For a stronger crust, roll twice—this creates a caramelized, crunchy exterior once air-fried.Arrange and air fry:Preheat your air fryer to 350°F (175°C) for 3 minutes. Arrange the coated taquitos seam side down in a single layer in the basket without touching to allow hot air circulation. Air fry at 350°F (175°C) for 9–11 minutes until golden and starting to crisp. Use tongs to flip each taquito and air fry an additional 3–4 minutes until evenly golden and crisp. Watch the first batch closely as times vary by model.Cool and serve:Remove taquitos to a cooling rack and let rest 2–4 minutes—the filling will be very hot. Serve with optional vanilla ice cream, caramel drizzle, or a sprinkle of toasted nuts. The short rest time lets the interior set slightly so you won’t burn your tongue while still enjoying warm filling.

Storage Tips

For short-term storage, cool taquitos completely and place them in an airtight container lined with paper towels to absorb moisture; refrigerate up to 3 days. For longer storage, freeze unbaked, rolled taquitos on a baking sheet until solid, then transfer to a labeled freezer bag; they last up to 3 months. Reheat refrigerated taquitos in the air fryer at 325°F (160°C) for 3–5 minutes to re-crisp, or air-fry frozen taquitos at 350°F (175°C) for 11–14 minutes. Avoid microwaving—microwaves soften the tortilla and make the crust soggy.

Ingredient Substitutions

If you want a lighter butter option, brush with melted coconut oil or a neutral oil; flavor will be slightly different. Swap flour tortillas for whole-wheat tortillas for a nuttier flavor, though they may be less pliable; warm them briefly before rolling. Use homemade apple compote if you prefer less syrup—cook diced apples with a little sugar and cinnamon until just thickened, then cool before filling. For a gluten-free version, choose gluten-free tortillas and verify the pie filling is gluten-free—expect some textural differences in crispness.

Serving Suggestions

Present taquitos on a rustic tray with small bowls of caramel sauce, vanilla ice cream, and toasted pecans. For brunch, pair with strong coffee or chai and a green apple salad to cut through sweetness. Garnish with a light dusting of powdered sugar or a few fresh mint leaves for a pop of color. These also work as a fun party finger food—serve two per person alongside small dessert plates and napkins.

Cultural Background

The idea of rolling sweet fillings in tortillas echoes several culinary traditions—street-food pastries and deep-fried sweets—but this version modernizes it using an air fryer and pantry basics. Wrapping fruit in dough is a global motif—from empanadas to strudels—so these taquitos borrow familiar comfort flavors and present them in a distinctly American, convenience-oriented way. The cinnamon-sugar shell nods to churros, while the apple filling channels classic American pie flavors.

Seasonal Adaptations

In fall, boost the spice mix with 1/4 teaspoon nutmeg and a pinch of allspice, or swap apple filling for pumpkin pie filling for a harvest twist—reduce added sugar slightly with pumpkin. In summer, use fresh stewed peaches for a peach cobbler variation, and serve chilled with whipped cream. For winter holidays, add 1 tablespoon bourbon to the apple filling for depth or mix in chopped cranberries for bright acidity and festive color.

Meal Prep Tips

Assemble taquitos up to a day ahead and keep them covered in the fridge, or freeze unbaked as noted. For portioned meal prep, bake or air-fry only when serving to maintain crispness—reheating in the air fryer ensures great texture. Use meal-prep containers with ventilation (a paper towel under the taquitos helps keep them from steaming) and include a small container of caramel for on-the-go dipping. Label frozen batches with date and variety for easy rotation.

These apple-filled taquitos are a simple, joyful take on an old favorite: portable, crispy, and sweet. They invite experimentation, whether you’re adding nuts, swapping fillings, or dialing the spice. Make a batch, share with friends, and enjoy the little moments of warmth they bring to your table.