Apricots are caramelized in brown sugar, layered with sweet mascarpone in tortillas, rolled, baked and finished with honey for an irresistible dessert taco.
Taco Tuesday takes a sweet turn with these apricot dessert tacos. They combine caramelized fruit, creamy mascarpone and warm tortillas for a quick, crowd-pleasing finish to any meal. The recipe is straightforward, flexible, and perfect when fresh apricots are in season.
These rolled tacos are easy to assemble and bake, and they bring a comforting balance of sweet and tangy flavors. The warm, caramelized apricots pair beautifully with the cool, lightly sweetened mascarpone filling. A final drizzle of honey adds shine and a touch of floral sweetness.
Apricot Dessert Tacos Ingredients
- 1 lb apricots, peeled and sliced
- 1 lemon, juiced
- ¼ cup water
- 1 tsp ground cinnamon
- ½ cup brown sugar
- 1 cup mascarpone cheese (or cream cheese)
- ¼ cup powdered sugar
- 1 tbsp vanilla extract
- 8 small flour tortillas
- 2 tbsp butter, melted
- 1 tbsp cinnamon sugar
- ¼ cup honey
Apricot Dessert Tacos Instructions
- Preheat the oven to 425°F (220°C).
- In a large skillet over medium heat, combine the sliced apricots, lemon juice and water. Sprinkle with ground cinnamon and brown sugar.
- Cook the apricots, stirring occasionally, until the fruit softens and the sugar begins to caramelize, about 10–12 minutes. Remove from heat and let cool slightly.
- Meanwhile, in a bowl, whip the mascarpone with the powdered sugar and vanilla extract until smooth and slightly fluffy.
- Spread a generous spoonful of the mascarpone mixture down the center of each tortilla.
- Top the cheese layer with some of the caramelized apricots, distributing them evenly among the tortillas.
- Roll each tortilla tightly to enclose the filling and place the rolled tacos seam-side down on a baking sheet.
- Brush each roll with melted butter and sprinkle with cinnamon sugar.
- Bake for 12–15 minutes or until the tortillas are golden and crisp.
- Remove from the oven and immediately drizzle warm tacos with honey. Let cool for about 10 minutes before serving so the filling settles slightly.
Serving Suggestions and Tips
- Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for contrast.
- If mascarpone is unavailable, full-fat cream cheese softened with a little heavy cream or milk works well as a substitute.
- To enhance texture, add a small handful of chopped toasted almonds, pecans or walnuts to the apricot filling before rolling.
- Use corn tortillas for a slightly chewier texture, but warm them first so they bend easily without cracking.
- For a deeper caramel flavor, try using dark brown sugar or add a splash of bourbon or rum to the apricots while cooking (optional).
Make-Ahead, Storage and Variations
You can prepare the apricot filling and mascarpone mixture a day ahead and store them separately in the refrigerator. Assemble and bake just before serving for best texture. Leftover baked tacos keep in an airtight container in the refrigerator for 2–3 days; reheat in a 350°F oven for 6–8 minutes to crisp the tortillas. This recipe adapts nicely to other stone fruits—peaches, plums or nectarines are excellent substitutes when apricots are not available.
Nutrition Facts (approximate per rolled taco)
- Calories: 383 kcal
- Carbohydrates: 51 g
- Protein: 5 g
- Fat: 17 g (Saturated fat: 10 g)
- Sodium: 252 mg
- Sugar: 34 g
- Vitamin A and Vitamin C contribute to the fruit’s nutrient profile
About This Recipe
These apricot dessert tacos are a playful, delicious way to end a meal. They bring together bright, caramelized fruit and creamy filling wrapped in a warm, crisp tortilla. The method is quick enough for weeknight enjoyment yet elegant enough for a casual dinner party. They are particularly good during late spring and summer when apricots are flavorful and fragrant.
Author: Whitney Bond
Servings: 8 rolled tacos | Prep time: 20 minutes | Cook time: 12 minutes | Total time: 32 minutes