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Buñuelo Apple Pecan Dessert in a Jar

Buñuelo Apple Pecan Dessert in a Jar
  • Prep 10 min
  • Total 20 min
  • Ingredients 10
  • Servings 4

The things that I look forward to the most during the holiday season are the different desserts I prepare for parties and dinners. I love traditional Mexican desserts like flan and pastel de tres leches, but my absolute favorite is hot and crispy buñuelos. I remember every Christmas break my mom would make these wonderful treats, just for our evening coffee break. My job was to help her mix the cinnamon and sugar and drizzle it over the fried delicacies. This year, you can say I am continuing the tradition by making mini-buñuelos to make a frosty treat extra special. With just some cookie cutters, tortillas and cinnamon sugar you can create some fun and tasty dessert toppers for an impromptu apple pecan ice cream layered dessert. MORE + LESS -

Ingredients

1/2
cup of sugar + 2 tablespoons, separated
1
tablespoon ground cinnamon, separated in half
1
fajita-size flour tortilla
1/4
cup olive, canola, or coconut oil
2
large apples, peeled and sliced in wedges
2
tablespoons butter, melted
2
cups cookie crumbs (graham or tea biscuit)
Pecan ice cream, to taste
Whipped cream, to taste
1/2
cup pecans, roughly chopped

Directions

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  • 1
    Combine 1/2 cup sugar and 1/2 tablespoon of ground cinnamon in a medium-sized bowl. Stir with a small spoon to evenly combine.
  • 2
    Cut out four shapes from flour tortillas with cookie cutters (in any shape you prefer). Heat oil on a medium skillet over medium heat. Carefully, place tortilla cut-outs for 30 seconds in oil (oil should bubble around tortilla immediately) and then flip to other side to fry evenly until golden brown. Immediately transfer fried tortilla into cinnamon-sugar mixture. Using a small spoon, coat each buñuelo with cinnamon and sugar on both sides. Repeat until all shapes have been fried and coated. Set aside and let cool.
  • 3
    In a large bowl, combine apple slices, butter, 2 tablespoons sugar and 1/2 tablespoon cinnamon. Toss to combine.
  • 4
    In a separate skillet over medium heat, place apples and cook for 10 minutes, stirring constantly. Set aside and let cool.
  • 5
    Crumble cookies in a food processor or by placing them in a gallon-size freezer bag and crushing with a rolling pin. Place 1/2 cup of cookie crumbs in the base of a 16-ounce jar. Layer with ice cream, cinnamon-sugar apples, whipped cream, and garnish with pecans and a mini-buñuelo. Repeat until all jars have been assembled.

Expert Tips

  • Depending on the season, experiment with different flavor combinations of ice cream, berries and nuts. The possibilities are endless!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • The things that I look forward to the most during the holiday season are the different desserts I prepare for parties and dinners. I love traditional Mexican desserts like flan and pastel de tres leches, but my absolute favorite is hot and crispy buñuelos. I remember every Christmas break my mom would make these wonderful treats, just for our evening coffee break. My job was to help her mix the cinnamon and sugar and drizzle it over the fried delicacies. This year, you can say I am continuing the tradition by making mini-buñuelos to make a frosty treat extra special. With just some cookie cutters, tortillas and cinnamon sugar you can create some fun and tasty dessert toppers for an impromptu apple pecan ice cream layered dessert.

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