CINNAMON AND SUGAR PITA CHIPS RECIPE BY TASTY
Here's what you need: pita bread, coconut oil, sugar, cinnamon
Provided by Merle O'Neal
Categories Desserts
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Preheat your oven to 350ºF (180ºC).
- Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
- In a small bowl combine coconut oil, sugar, and cinnamon and brush onto both sides of the chips.
- Bake for 10-12 minutes until golden and crispy.
- Allow to cool.
- Enjoy!
Nutrition Facts : Calories 196 calories, Carbohydrate 15 grams, Fat 13 grams, Fiber 0 grams, Protein 2 grams, Sugar 1 gram
CINNAMON TOASTED FRUIT PITA
This is a light and delicious breakfast option. We loved how the cinnamon and sugar mixture makes the pita sweet and crunchy. It's a great compliment to the creamy yogurt and fruit mixture. There is a great combination of fruits stuffed inside. Toasted almonds are a great topping and add that last bit of crunch. A simple but yummy idea!
Provided by Lynn Dine @diner524
Categories Fruit Breakfast
Number Of Ingredients 13
Steps:
- Heat a cast iron griddle or any skillet over medium-low heat.
- If you don't already have a cinnamon & sugar mixture, then mix the two together in a small dish.
- Butter/oil both sides of the 4 pitas. Sprinkle each side with 1/4 tsp of the cinnamon mixture.
- Place all 4 pitas on pre-heated griddle/skillet. Cook until nicely browned, about 3-5 mins.
- Then flip to the other side and repeat.
- While pitas are browning/toasting, clean and slice all the fruits.
- Add to a bowl, mix until well combined.
- Let the pitas cool and then spread 1-2 tablespoons of the Greek yogurt inside the pita.
- Fill with fruit.
- Sprinkle the toasted almonds. Enjoy.
- TIP: If you need to toast your sliced almonds, put them on a small pan and put them in a pre-heated oven or toaster oven for about 4-5 minutes, until lightly browned.
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
- Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
- For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
- For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
- Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
- Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
- To serve, cut the cake into squares and serve topped with the roasted fruit.
CINNAMON PITA TOASTS
Steps:
- Cut pita rounds into 6 triangles. Split triangles in half. Brush the rough side of triangles with olive oil. Combine sugar and cinnamon. Sprinkle 1/2 tablespoon cinnamon sugar on each triangle.
- Place on baking sheet. Bake for 5 to 7 minutes in a 350 degree oven until crisp.
BAKED CINNAMON TOAST WITH FRUIT
Steps:
- Place a rack in middle of oven and preheat to 350°F. Butter a shallow 2-qt. baking dish. Mix sugar, cinnamon, cardamom, and salt in a small bowl. Toss fruit, vanilla, and 1/4 cup sugar mixture in a medium bowl; set aside.
- Spread 10 Tbsp. butter in a thin layer across each slice of bread, working butter all the way to the edges (you might have extra butter, depending on the size of your slices). Generously sprinkle remaining sugar mixture over buttered side of bread. Add any leftover sugar to reserved fruit. Fit about half of bread slices along bottom and up sides of prepared dish, placing sugared side down and overlapping slightly. Scatter reserved fruit over and top with remaining slices of bread, placing sugared side up and shingling to cover fruit. Place dish on a rimmed baking sheet and cover tightly with foil. Set a cast-iron skillet on top to weigh down; bake until juices are bubbling, 50-60 minutes.
- Carefully remove dish from oven; remove skillet and foil. Bake, uncovered, until golden brown, 10-15 minutes more. Let cool 20 minutes.
- Divide baked cinnamon toast among plates, top with a scoop of ice cream, and drizzle with maple syrup.
- Do Ahead
- Dessert can be baked 1 day ahead. Let cool, then store tightly wrapped at room temperature. Reheat, uncovered, in a 300°F oven.
TOASTED PITA TRIANGLES
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
- Bake for 10 minutes.
FRUIT SALSA WITH CINNAMON PITA CHIPS
Easy and delicious! Try chopping the strawberries with an egg chopper by putting the strawberry in one way, cut then turn the other way and cut. It's a real time saver! This is my lower-sugar verson of this very popular recipe. Take it to a potluck or a BBQ and it will be an instant hit! Make sure you take copies of the recipe to share.
Provided by Sooz Cooks
Categories Fruit
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, thoroughly mix the fruit and fruit preserves.
- Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F.
- Mix the sugar and cinnamon in a bowl large enough that you can dredge the pita chips.
- For thinner pita chips split each pita round in half so that you have two pita circles.
- Spray each side of the chip with butter flavored cooking spray (I Can't Believe it's not Butter in the butter section of the grocery store is zero calories).
- Stack 4 pitas at a time and cut them into chip size with the pizza cutter or a sharp knife.
- Put chips in the bowl a few at a time and dredge them in the cinnamon sugar.
- Place chip on baking dish.
- Bake in the preheated oven 8 to 10 minutes.
- Allow to cool and serve with fruit salad.
CINNAMON TOAST
The ingredients for cinnamon toast - bread, cinnamon, sugar and butter - have remained largely unchanged since the recipe first appeared in 15th century Europe, where it was introduced as a less expensive version of French toast. Some variations call for adding the cinnamon and sugar before toasting, others after. The secret to achieving a cinnamon toast that's both gooey and crunchy? A combination of both methods. Toast the bread in butter in a skillet, sprinkle with cinnamon sugar, flip so the sugar caramelizes, then sprinkle with more cinnamon sugar when it's done. Toasting the bread in a skillet (like French toast) produces browned butter, which adds nutty warmth.
Provided by Ali Slagle
Categories breakfast, brunch, breads, side dish
Time 10m
Yield 4 slices
Number Of Ingredients 5
Steps:
- In a small bowl, stir together the sugar, cinnamon and salt.
- Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
- Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
- Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.
More about "cinnamon toasted fruit pita recipes"
CINNAMON AND SUGAR TOASTED MINI PITA FRUIT NACHOS
From picky-palate.com
Estimated Reading Time 2 mins
- Preheat the oven to 375 degrees F. Place mini pitas and melted butter into a large ziplock bag. Shake around until all pitas are coated. Immediately place buttered pitas into a second large ziplock with sugar, pecans, and cinnamon. Shake well until all pitas are coated. Place coated pitas onto a parchment or Silpat lined baking sheet. Bake for 12-15 minutes or until the pitas are crisp.
- Place the chocolate over a double broiler, stirring until melted. Drizzle over crisped pitas and transfer to cooling rack. You can let the chocolate harden or serve with it melted. Place mascarpone cheese and honey into a mixing bowl; mix to combine. With a small cookie scoop, scoop a dollop of honeyed mascarpone onto the centers of each pita. Place all fruit into a large mixing bowl. Spoon fruit over mascarpone and pita. Serve immediately.
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