Apple Pie Tacos

Cut each large flour tortilla into 6–7 circles using a 3‑inch cookie cutter.

Heat a thin layer of oil in a skillet over high heat until it shimmers.

Fry each tortilla circle for 6–10 seconds, flip, fold into a taco shape, and fry for another minute until golden and crisp.

Combine sugar and cinnamon in a shallow bowl; dip the fried shells in the mixture, ensuring they are evenly coated, then set aside.

Peel and dice the apples into small chunks.

Melt butter in a pan over medium heat, add the diced apples, brown sugar, lemon juice, cinnamon, and water; cook, stirring occasionally, until the apples soften, about 5–7 minutes.

In a small cup, dissolve cornstarch in a little cold water, then stir it into the apple mixture; continue cooking until the filling thickens and most liquid evaporates, about 2–3 minutes.

Spoon a generous amount of the warm apple filling into each prepared taco shell; optionally top with caramel sauce, whipped cream, or a scoop of ice cream.

Serve the apple pie tacos warm as a handheld dessert.