Apple Pie Tacos

Apple Pie Tacos

Apple pie meets taco shell and honestly, we're not sorry. We came up with these for a dinner party dessert when we wanted something a bit fun and unexpected, and they went absolutely mental. You get that gorgeous flaky, cinnamon-sugary pastry shell filled with soft, spiced apple and whatever toppings you fancy. It's basically a hug in taco form. They come together in about 20 minutes too, which means you can pull off something that looks really impressive without stressing out. Make these tonight, seriously.

Cook: 20 min
Serves 4

Before You Start

  • Preheat oven to 180°C
  • Muffin tin
  • Baking beads
  • Medium cookie cutter
  • Sieve
  • Large surface for rolling pastry

Ingredients

  • 1 ½ tbsp plant-based butter
  • 3 tbsp brown sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 120ml water
  • 3 large apples
  • plant-based shortcrust pastry
  • 1 tsp cinnamon
  • 1 tsp sugar
  • 1 tsp cinnamon

Method

1

For the pastry

  • Roll out your pastry onto a large surface. Sieve the flour, sugar and cinnamon onto the pastry, covering the whole sheet
  • Take a medium sized cookie cutter and cut circles into the pastry to create taco shapes
2

Baking the tacos

  • Using a muffin tin upside down, put the tacos in the gaps between the muffin shapes so that they create a taco shell. Make sure the cinnamon and sugar side is on the outside when cooking
  • Put baking beads inside the taco shells to hold the shape
  • Place in the oven for 10-15 minutes until the pastry tacos are cooked and golden
  • Whilst they are cooking, start making the apple filling
3

For the apples

  • Peel and chop the apples into small chunks. Add fresh lemon juice so they don't brown. Add the apples to the pan with the dairy free butter, brown sugar and cinnamon
  • Mix the cornstarch with a couple tablespoons of water and add to the apples. Cook down the apples until they are soft, and the mixture has thickened nicely
4

Time to serve

  • Take the tacos out the oven and wait for them to cool slightly before adding he apple mixture inside
  • Top with vegan caramel and cream and serve!

Tips & Variations

  • Get the shell shape right: Press the pastry circles firmly into the gaps of the upside-down muffin tin; they need a bit of snugness to keep their shape while they bake. Don't skip this step or they'll just go flat.
  • Spice up the filling: We love adding a tiny pinch of nutmeg and a squeeze of lemon juice to the apple filling. It just lifts everything and stops it tasting too one-note sweet.
  • Serve straight away: These are at their absolute best fresh out of the oven when the shell is still crisp. If you're making them for guests, prep everything ahead and assemble at the last minute for maximum crunch.

Why This Works

The trick is baking the pastry shells upside down in a muffin tin so they hold that perfect taco shape and go properly crispy on the outside. Making sure the cinnamon and sugar side faces outward when baking is key; it caramelises slightly in the oven and gives you this incredible crunch that makes the whole thing. It's a dead simple technique, but the result looks like you really know what you're doing.