Apple Pie Roll-Ups (Printable)

Flour tortillas filled with spiced apples and baked until golden for a fast, flavorful treat.

# Ingredient List:

→ Apple Filling

01 - 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon ground cinnamon
04 - 0.5 teaspoon ground nutmeg
05 - 1 tablespoon unsalted butter

→ Roll-Ups

06 - 6 medium flour tortillas
07 - 2 tablespoons melted butter

→ Cinnamon Sugar Coating

08 - 0.25 cup granulated sugar
09 - 1 teaspoon ground cinnamon

# Steps:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a skillet over medium heat, melt 1 tablespoon butter. Add diced apples, 2 tablespoons sugar, 1 teaspoon cinnamon, and nutmeg. Cook for 4–5 minutes, stirring occasionally, until apples are tender and juices become syrupy. Remove from heat and let cool slightly.
03 - Lay out tortillas flat. Spoon the cooked apple mixture evenly along one edge of each tortilla.
04 - Roll tortillas tightly around the filling and place seam-side down on the prepared baking sheet.
05 - Brush the tops of the roll-ups with melted butter.
06 - In a small bowl, combine 0.25 cup granulated sugar and 1 teaspoon cinnamon. Sprinkle mixture generously over the roll-ups.
07 - Bake in the preheated oven for 12–15 minutes until the roll-ups turn golden brown and crisp.
08 - Allow roll-ups to cool slightly before serving warm. Optionally, serve with vanilla ice cream or caramel sauce.

# Tips from the Pros:

01 -
  • They're ready start to finish in thirty minutes, which means you can serve dessert on a random Tuesday without planning ahead.
  • The filling tastes like real apple pie but without the wrestling match with pastry dough.
  • They stay crispy on the outside while the apples stay tender, and somehow that combination never gets old.
02 -
  • Don't skip cooking the apples down first. Raw apple slices will stay hard inside the tortilla, and the whole thing falls apart. You need those soft, jammy apples.
  • The tortillas need to be rolled tightly, or they'll unroll in the oven and you'll end up with open-faced apple tarts instead of elegant roll-ups. Not the end of the world, but not the same.
03 -
  • Don't use fruit that's too wet. Softer apples sometimes release too much liquid and your filling becomes runny. Granny Smiths and Honeycrisps hold their structure better.
  • The cinnamon sugar sticks better to melted butter, so don't skip the brushing step. It's the difference between these tasting homemade and tasting store-bought.
Go Back