Made another batch, this time anise flavored, and I used a cookie sheet so I can rest my pained body.
There was a slight problem with this batch. It came out more chalky, but I’m wagering it was because I cut down on the sugar by a lot. (Not enough elasticity/moisture/whatever to keep it sticky while cooking).
You can leave the caramel and nuts off, and I prefer to add ~1-2 extra tablespoons of cinnamon to the filling. And some extra butter+sugar to make it extra cinnamony when I do.
(For the record… I’m not paid or anything, but KAF is a flour maker, and they have a lot of wonderful recipes. And if something fails or you have a question… they’ve a hotline with their test bakers…for free.)
Edit: I usually top with an American buttercream- vanilla with just a drop of almond extract.(softened butter, 1 stick, add powdered sugar and milk until it’s light and fluffy whipped at high speed. More sugar makes it more airy, more milk and butter denser)(it’s a very flexible frosting. Chocolate, coffee. You name it. Also if you need a crisp white or brilliant colors; use crisco- but it tastes gross in comparison….)
Not that there’s anything I’m seeing wrong in the pic, but since you’re asking…
Never walk away while cooking them. They’ll burn REAL quick.
Try heating a little bit of oil in the pan, before plopping in each quesadilla. The tortillas get a nice crispy fried texture. I can take it or leave it, but my wife insists on them that way.
I tend to cover the pan while cooking, to make sure there’s enough heat to get everything inside thoroughly melted.
Let them cool, ideally on a wire rack, for a minute or two before cutting, otherwise you can squish all the innards out.
I just followed the first Google result for heat and timing. I scored the top, put half a sliced lemon inside with dill and brushed on chilli powder mixed with oil, cinnamon and ginger and some other stuff
Thank you. That looks like about 420F baked for maybe 10-15 minutes each side? I want to know how you got that beautiful colour on it, perhaps the ingredients had a part to play in that
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