A Mexican style bunuelo, baked and curled up into tiny muffin tins, ready to cradle a dollop of slightly sweetened cannoli cream. It’s like scooping up a creamy cloud of cinnamon speckled sweetness.
My mom brings bunuelos to parties and serves them with a concoction of cool whip, pudding mix and cream cheese that folks have actually fist fought for.Ok, so maybe not full on fist fighting, but definitely some elbow bumping and stink eye shooting when the bowl starts to get low.
No to mention, grown women have been spotted on various occasions wrapping them in napkins and hiding them in purses.
10 Tablespoons sugar
2 Tablespoons cinnamon
2 Tablespoons of melted butter
Preheat oven to 350.
Mix cinnamon and sugar.
Using a pastry brush, brush a small amount of butter on the tortillas and dredge both sides in the cinnamon sugar mixture. Use a large knife to slice the tortillas into wedges. Tuck the wedges in mini muffin tins and bake 12-15 minutes.
1 and 1/2 cups whole milk ricotta, drained of any excess water
½ cup heavy whipping cream
¼ cup powdered sugar (start with ¼ cup and add more to taste)
1 Tablespoon vanilla
In a stand mixer, beat the whipping cream until stiff peaks form and add the ricotta, powdered sugar and vanilla. Beat until well combined and has a smooth texture, but be careful not to over mix. Sprinkle with cinnamon and serve with baked bunuelos.
Bring these to some sort of party or gathering, if you are home alone with these things, you will eat them all. I know from experience.