Buñuelo Inspired Ice Cream Basket
Servings: 2 baskets
Ingredients
- 1 Flatout® Flatbread Light Original
- 1/2 tablespoon melted butter
- Vanilla bean ice cream
For the syrup
- 1 three inch long piloncillo (like rock brown sugar) in some countries called panela
- 1/3 cup water
- 1 star anise
- 1 small cinnamon stick
- 1 four inch long orange peel
You will also need:
- 1 sheet parchment paper
- 1 kitchen brush
- 1 cupcake baking sheet
Instructions
- Pre-heat oven to 350 degrees F.
- Start with the syrup. Place a pot with piloncillo, water, star anise, cinnamon stick and orange peel over high heat. Stir until piloncillo is completely dissolved and the syrup starts bubbling. Lower the temperature and simmer for 10 minutes. The syrup should be slightly thick but still liquid. Set aside.
- Put the flatbread on top of the parchment paper and cut in half width-wise. Using the kitchen brush, spread butter on both sides of each piece. Set aside.
- Take the cupcake baking sheet and brush the inside of two cupcake molds with butter.
- Take one half flat bread, overlap the two square corners to make a cone shape, and carefully fit it into one of the cupcake molds using your fingers to push the flatbread to the bottom of the mold. Don't worry! The pointy part of the cone shape will fold under to fit. Then fold the edges down. Repeat with the other one.
- Pour half a teaspoon of syrup over edges and bottom of one basket. Repeat with the other one.
- Bake for 8 minutes.
- Take the baskets out of the oven, and using the kitchen brush, spread the syrup over every inch of the inside of the baskets. Let them cool for 5 minutes.
- Add one big scoop of vanilla bean ice cream to each basket and top with more syrup.
Notes
You can find piloncillo in most any Mexican market.
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