8- flour Tortillas
1 cup graham cracker crumbs
1/2 teaspoon Cinnamon
1/4 cup butter melted
1 cup heavy cream
1 cup cream cheese softened
1 teaspoon lemon zest
1 teaspoon vanilla
1/4 cup powdered sugar
2 Tablespoons butter
3-4 Honeycrisp apples peeled, cored and diced in to 1/4-inch cubes
1/3 cup brown sugar
3 Tablespoons water
1 teaspoon cinnamon
1/8 teaspoon nutmeg 4 teaspoons cornstarch3 tablespoons water
Pre-heat oven to 400 F. Combine graham cracker crumbs and cinnamon in a bowl and set aside.
Cut rounds out of each tortilla shell to fit into a large muffin tin or tart tin. Dip each round into melted butter then coat in graham mixture crumbs.
Bake 10 minutes until just golden brown. Let cool in pan.
In a medium size pan, melt butter, add apples, spices, brown sugar and 3 Tablespoons water. Cook over medium-high heat, for 4-6 minutes or until apples very slightly softened.
In a small dish combine cornstarch and 3 ablespoons water. Add to pan while stirring and continue to cook until apples are tender, and filling is thickened, about 4-5 minutes. Cool.
Beat cream cheese, heavy cream, powdered sugar, lemon zest and vanilla for 2 minutes, using medium speed, until it thickens. Chill in the fridge for 30 minutes. Transfer to a piping bag.
Pipe the taco shells with cream cheese filling and top with 1/2 tsp apple pie filling. Sprinkle with additional graham cracker crumbs, optional!
Have a fabulous day,