Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ cup unsalted butter, chilled and cubed
- 3 to 4 tablespoons cold water
- 1 cup cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup apples, peeled, cored, and diced
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- ½ cup caramel sauce
- Whipped cream for topping (optional)
Instructions
- In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the dough comes together. Wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 375°F. Roll out the dough on a floured surface to about ¼ inch thick. Cut into circles using a 4-inch round cutter.
- Place the dough circles in a muffin tin, pressing them into the cups to form taco shells. Bake for 12-15 minutes or until golden brown. Allow to cool completely.
- In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, combine the diced apples, cinnamon, and lemon juice. Mix well.
- Once the taco shells are cool, fill each shell with a layer of the cream cheese mixture, followed by the cinnamon apples.
- Drizzle caramel sauce over the filled tacos and top with whipped cream if desired.
Notes
- For a crunchier texture, add chopped nuts to the apple filling.
- Substitute the apples with pears or peaches for a different flavor profile.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg