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Writer's pictureMangia McCann

Cinnamon Toast Tortillas with Vanilla Mascarpone Whipped Cream

Tomorrow is Halloween and I have a spooky and kooky, but most-of-all delicious treat for you. Many years ago, when I would have a latin-specific catered lunch at one of my former employer’s luncheon meetings, I loved snacking on an amazing dessert of fried, sugar-covered something that I’d dip in a not-solely cream whipped something! Following? Anyway, I’ve been craving this for the last 13 years and finally set out to try and make it. I believe I have struck gold.


It starts with flour tortillas. Then you need to make a pattern. I decided to go with 2 kinds of ghosts (one pac-man inspired with the jagged edge) and a pumpkin. When I did my tester batch a couple weeks ago, I scored the pumpkins to get that rippled gourd texture. While that really worked nicely, once you cover them in cinnamon-sugar, you can’t see the handiwork. So, place your patterns on the tortillas and get to town (using a box cutter was much easier than a knife). I then used a small pastry piping tip to cut out the eyes and a metal straw for the mouths (using a twisting motion is the best to poke through in one fell swoop). Fry them up and coat in cinnamon-sugar and serve with this amazing whipped cream. Of course, you don’t have to make these creative Halloween shapes and can chop up the tortillas however you wish!

Cinnamon Toast Tortillas with Vanilla Mascarpone Whipped Cream

Tortillas

  • 6-inch flour tortillas

  • Oil for frying

  • 1 cup sugar

  • 1 tbsp cinnamon

  • Patterns and tools, as described above (if desired)

Whipped Cream

  • 4 oz mascarpone cheese

  • ½ cup heavy cream

  • 1 tbsp sugar

  • 1 tsp bourbon-vanilla (or your favorite vanilla)

Once you have your tortillas cut or shaped, heat some oil in a skillet to 330 degrees. You want to gently fry these and not brown them deeply.


Meanwhile, whisk the cinnamon and sugar in a casserole dish until fully combined.


Then, combine all of the whipped cream ingredients in the bowl of a stand mixer and start on low speed until the mascarpone and cream combine as one texture. Increase the speed to high and whip until thick and fairly sturdy (i.e. a little thicker than just stiff peaks).Transfer the whipped cream in a serving bowl of your choice.


Fry the tortilla pieces, in batches, for about 2 minutes in total, flipping halfway through.


Remove the fried tortillas, using a slotted spoon but keeping them wet with oil, and drop them into the cinnamon-sugar. Stir to coat, then transfer to a serving platter along with the whipped cream.

______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.


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