- CINNAMON SUGAR TORTILLA SHELLS
- 6 Large Flour tortillas
- ½ Cup Brown sugar
- 1½ teaspoon Cinnamon
- Oil for frying
- CREAM CHEESE FILLING
- 8 oz Cream cheese
- 1 cup Heavy cream
- ¼ Cup Powdered sugar
- 1 teaspoon Vanilla extract
- HOMEMADE APPLE PIE FILLING
- 2 large Apples, diced
- ½ tsp cinnamon
- ⅛ cup cornstarch
- ⅓ cup brown sugar
- 1 cup water
- ⅛ tsp nutmeg
- ½ tsp vanilla extract
PREPARATION OF TORTILLA SHELLS WITH BROWN SUGAR – Combine brown sugar and cinnamon in a bowl and set aside. Using a 3.5 to 4-inch mug knife, cut circles into the tortillas.
Heat 1 centimeter of oil in a pan, keeping the temperature at medium. Using tongs, place the tortilla slices in the oil and fry them for about 10 to 15 seconds, then flip the tortilla slices to the other side, fold them in half and sauté. until golden brown. Remove them from the pan and wait a few seconds for the excess oil to drain, then transfer them IMMEDIATELY to a bowl of sugar and cinnamon. Completely cover the shells with this mixture. Also, put some of the mixtures inside the shell.
Finally, place them on an upside-down cupcake pan. Repeat the same procedure for the rest of the circles.
COOKING THE APPLE PIE BASKET – In a medium bowl, pour water, add cornstarch, brown sugar, cinnamon, nutmeg and cook for about 2-3 minutes over medium heat until thickened, stirring constantly sometimes.
Add the apples and vanilla extract and cook, for 10 minutes, until the apples are tender. Remove from heat and let cool to room temperature.
MAKE A CHEESECAKE START – Whisk cream cheese, heavy cream, powdered sugar, and vanilla extract for 2 minutes on medium speed until thickened.
Transfer the mixture to a pastry bag and cut off the visor. Fill the shells with the cream cheese filling and top with the apple pie filling.
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