MMM How I Love Cinnamon!
Easy baked cinnamon crisps are made from flour tortillas that are magically transformed into crunchy bites of yumminess. Served with fresh delicious fruit for a healthy twist along with delectable drizzles of almond crème, pistachio creams AND the sweet tang from a hazelnut vinegar reduction, this dessert balances decadence without over-indulgence.
Churros are one of my favorite desserts, but I try not to eat fried foods, so dipping these flour tortillas in cinnamon and sugar before baking them magically transforms plain, bland tortillas into bubbled, crispy and delicious bites of scrumptiousness.
Serve them as I have here with some fresh fruit, but BE BRAVE and just garnish a bowl of ice cream or sorbet with them, or simply munch on them alone as a sweet snack.
Addictively and magically delicious, no matter how you serve them, I recommend making a double batch!!
Cinnamon Crisps with Fruit & Sweet Drizzles
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
7-8 flour tortillas (10 inch) – use corn tortillas for a gluten-free dessert
1 cup sugar
1 tablespoon cinnamon
¼ cup Unflavored EVOO *
4 cups cut fruit (banana, raspberries, strawberries, blueberries)
¼ cup O&V Pistachio crème *
¼ cup O&V Almond Crème *
¼ cup O&V Hazelnut vinegar or Amaretto vinegar *
Garnish of candied pecans
Confection’s sugar to dust
Preparation
Preheat the oven to 350 F. Mix sugar and cinnamon together in a pie pan or similar flat dish until well combined
Working one at a time, brush both sides of the flour tortilla with the EVOO and press into the sugar mixture, flip and press into sugar mixture again.
Stack 2-3 sugar coated tortillas and cut into 8-12 wedges per tortilla. Repeat with remaining tortillas. Arrange wedges in a single layer on multiple baking sheets. Bake each tray for 10 minutes, remove, flip the pieces, and return to the oven for an additional 3-5 minute until golden. Cool completely
Heat the pistachio crème and the almond crème in the microwave in 20-minute increments until smooth and of drizzling consistency
Heat the Hazelnut vinegar in a saucepan on medium heat for 3-5 minutes till reduced by half. Cool and stir till of drizzling consistency
Arrange the 7-10 wedges on a plate, add the fruit. Drizzle well with the two crèmes, the reduced hazelnut vinegar. Garnish with candied nuts, and a generous sprinkle of confectioners’ sugar.
Drizzle additionally with caramel and or chocolate sauce for yet another layer of decadence
Serves 6 – 8
Total Time: 35 minutes
Finish up your Fiesta Chicken Bowl or Curried Cauliflower Tacos with these Cinnamon Crisps!
Notes
* There are no easy substitutes for the Almond Crème and Pistachio Crème without completely changing this dessert – you can use a Nutella or caramel or chocolate sauce instead. The Hazelnut or Amaretto vinegar reduction adds nice sweet and tangy nuttiness to the dessert. Any fruity vinegar reduction or a drizzle of an Aged Balsamic will provide the tangy balance needed for this sweet dessert. All the highlighted products can be purchased at Oil & Vinegar stores.
Categories: Dessert, Snacks & Sides, Vegetarian, Vegan Option, Gluten Free Option, Fruit Dessert, Sweet Drizzles, Reduced Vinegar, Aged Balsamic, Pistachio Crème, Almond Crème, Hazelnut Vinegar, Amaretto Vinegar, Unflavored EVOO, Cinnamon Crisps, Churro, Mexican Inspired Dessert, Tortilla,
