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At family holiday gatherings in Mexico, there is no shortage of recipes to satisfy the seemingly universal yearning for celebratory sweets. Platters of crispy buñuelos are enjoyed throughout the day, just as you might share plates of cookies when guests drop in during the holidays.
These buñuelos are baked, not fried, and make a great last-minute treat when you want to serve something homemade for dessert but don't have the time to fuss.
Quick and Easy Buñuelo Sticks
Special tool:Baking or cookie sheet
Preparation time:10 minutes
Cooking time:12 minutes
Yield:36 pieces
9 8-inch flour tortillas
3/4 cup melted butter
1 egg, beaten
1/3 cup shredded coconut
1 cup granulated sugar plus 1 tablespoon ground cinnamon, mixed
1/3 cup sliced almonds
1/3 cup chopped pecans
1. Preheat the oven to 350 degrees F.
2. Lay 3 tortillas on the counter and brush with butter. Transfer the tortillas, butter-side-down, to a cookie sheet and brush the second side with beaten egg. Sprinkle with the coconut and about 1/3 of the cinnamon sugar and then slice into 1-1/2 inch wide strips.
3. Repeat Step 2 with the next 3 tortillas, sprinkling with the almonds instead of coconut, and do the same with the remaining 3 tortillas, sprinkling with the pecans.
4. Bake for 12 minutes or until golden and crisp and cool on rack. Enjoy with coffee or tea.
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