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These homemade apple wraps capture all the cozy flavors of apple pie in a quick handheld treat—perfect for a speedy weeknight dessert or an afternoon snack when you crave something warm and nostalgic.
My family asks for these after every apple-picking trip. One crisp autumn afternoon, we made a double batch and still wished for more because they disappeared so quickly.
Ingredients
- Fresh apples: Diced and peeled for natural sweetness and tender texture. Always pick a mix of tart and sweet apples for best flavor
- Butter: Brings richness and helps the filling caramelize in the skillet. Go for real unsalted butter for pure taste
- Brown sugar: Deepens the sauce’s flavor with hints of molasses. Choose soft brown sugar not dry and clumpy
- Granulated sugar: For sweetness and crispy coated wraps. Make sure it is fresh as old sugar can clump
- Cinnamon: Warms everything up and gives that signature pie flavor. Choose ground cinnamon with a strong aroma
- Tortilla shells: Act as the perfect easy vessel. Opt for medium size and feel for softness not stiffness
Step-by-Step Instructions
- Prep the Apple Filling:
- Peel and dice apples into even cubes for even cooking. Place in a large skillet with butter brown sugar a portion of the granulated sugar and most of the cinnamon. Keep heat at medium-low and stir often. Allow apples to become tender and let excess liquid cook off leaving a glossy rich filling.
- Assemble the Wraps:
- Lay out your tortillas flat. Evenly spoon the apple mixture across each one. To fold start by tucking in the edges on both sides then roll from the bottom to form a burrito shape which locks in the filling.
- Prepare Cinnamon Sugar:
- Mix remaining granulated sugar and cinnamon in a small bowl for a simple coating that will create a lovely crunch on the wraps.
- Coat the Wraps:
- Spray both the top and bottom of each apple-filled wrap lightly with cooking spray. Sprinkle the cinnamon sugar mixture over both sides ensuring a generous even coat.
- Pan Fry Until Golden:
- Heat a skillet over medium-low. Place wraps seam side down and cook until deeply golden on both sides turning gently. Take your time so the sugar caramelizes but the wraps do not burn.
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I adore the scent of cinnamon bubbling with apples—it reminds me of autumn afternoons spent baking with my grandmother who used to sneak extra apples into every dessert.
Storage Tips
Store leftover apple wraps in an airtight container in the fridge for up to three days. Reheat in a toaster oven or skillet to bring back their crispness as microwaving will soften the tortilla.
Ingredient Substitutions
You can swap pears for apples for a juicy twist. If you only have whole wheat tortillas they work too though the flavor will be a bit earthier. Coconut oil can stand in for butter if you prefer a dairy-free option.
Serving Suggestions
Serve these apple wraps warm with a scoop of vanilla ice cream or a dollop of whipped cream to echo the apple pie experience. A drizzle of caramel sauce or a sprinkle of extra cinnamon makes them feel special for guests.
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Cultural Note
Hand pies and fruit wraps are beloved in many cuisines as portable ways to enjoy sweet fillings. This recipe is inspired by classic American apple pie but borrowed the hand-held aspect from Mexican dessert wraps.
Recipe FAQs
- → What type of apples work best for these wraps?
Firm apples like Granny Smith or Honeycrisp hold their shape well and provide a nice balance of tart and sweet flavors.
- → How do I prevent the tortillas from becoming soggy?
Cook the apple filling until most liquid evaporates before adding to the tortillas. Pan-frying also results in a crisp exterior.
- → Can I make these wraps ahead of time?
You can prepare the apple filling in advance and assemble the wraps just before pan-frying for the best texture.
- → What can I serve with apple wraps?
They're delicious with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce.
- → Can I use other spices in the filling?
Absolutely. Nutmeg, allspice, or a hint of clove can complement the cinnamon and add depth.