autumn kitchen | Cinnamon crispies with cream cheese dip

Monday, 1 October 2018


My auntie used to make these delicious little treats when I was younger and I always loved them so much. She learned the recipe from her sister and I have learned it from her. They are so simple to make but they give that perfect seasonal hit thanks to the cinnamon sprinkle covering them. Ideal for evenings in with a movie or even Sunday get-togethers they are sure to be a new Fall favourite for everyone! This recipe serves 8-10.

You'll need to get together
. 8 large white tortillas
. 1/2 cup sugar
. 1 teaspoon cinnamon
. 2 cups vegetable oil to fry
. Leaf cookie cutter

And, for the dip
.225g cream cheese
.280ml double cream
.1/2 cup icing sugar
.1/2 teaspoon vanilla essence



To make the crispies
. Start by cutting out your leaves, cut as many as possible from your tortillas, I got around 7 from each one.
. In a large bowl, mix the sugar and cinnamon together.
. Heat the oil over a large pan on medium heat.
. When the oil is hot fry the tortillas on both sides until the edges tinge brown - they do cook quickly so only fry 2 or 3 at a time.
. Cool your crispies on a wire rack with some tissue underneath
. Pop your crispies in an air tight box, sprinkle over the sugar mix, put on the lid and gently toss the crispies in the mix until evenly coated. If not serving them right away then be sure to keep the lid on tightly.

To make the dip
. You can make this ahead of time and keep it in the fridge
. Sift the icing sugar into the whipping cream and then whip until stiff.
. Fold in the cream cheese until combined
. Add in the vanilla and gently fold in.

I serve my crispies on a wooden board, with the dip in this gorgeous pumpkin bowl.