Equipment Needed
- Baking sheet
- Parchment paper or a silicone baking mat
- Pastry brush (or a clean paper towel)
- Small bowls (one for butter, one for cinnamon-sugar)
- Sharp knife or pizza cutter
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to a hot 400°F (200°C). This high heat is crucial for getting that fast, crisp snap rather than a chewy texture. I line my baking sheet with parchment paper—this prevents any sticky sugar from welding itself to the pan, a mistake I only made once. In a small bowl, I mix the granulated sugar and cinnamon with a fork until it’s completely uniform and looks like fragrant, sparkly sand. In another little bowl, I gently melt the butter until it’s just liquid.
I lay a tortilla flat on my cutting board. Using my pastry brush, I paint a thin, even layer of melted butter all the way to the edges. A little goes a long way; you don’t want it soggy, just lightly coated. Then, I sprinkle a generous, even blanket of the cinnamon-sugar mixture over the entire surface. I gently pat it down with my palm to help it adhere. This is the satisfying part—watching the plain tortilla transform into something that looks like it’s been dusted with frost.(See the next page below to continue…)