"Flautas De Fruta" Fruit 'Flutes'
Yield: 4 servings
crisp the flour tortilla tubes without deep-frying, roll and tie them
around cannoli tubes (or French cornet molds) and bake them in the oven.
8-inch flour tortillas, cut in half
Tablespoon melted butter
Tablespoon ground cinnamon
teaspoon ground cloves
cups diced fruits, including starfruit, mango, bananas and/or oranges
cups berries, including blueberries, raspberries and diced strawberries
Tablespoons toasted walnuts, chopped
Preheat the oven to 350°F. Warm the tortillas on a nonstick baking sheet
until they're soft and pliable, 1 to 3 minutes. Brush each tortilla
on both sides with melted butter. Combine the sugar, cinnamon and cloves
in a bowl and stir to mix. Sprinkle one side of the tortillas with half
of the cinnamon-sugar mixture. Oil the cannoli tubes with spray oil.
Roll half a tortilla around each cannoli tube (starting with the cut
side of the tortilla, which should be positioned parallel to the tube)
and tie it in place with a piece of string. For ease in unmolding the
tortillas, have one end of the cannoli mold extend ½-inch beyond the
edge of the tortilla. Sprinkle the outside of the tortilla tubes with
the remaining sugar.
the tubes on the baking sheet and bake until the tortillas are lightly
browned, 15 to 20 minutes. Transfer the resulting flutes to a cake rack.
Remove the cannoli molds by gently twisting and pulling. Let the flutes
cool to room temperature (they'll crisp as they cool), then cut and
remove the strings. The recipe can be prepared several hours ahead to
this stage. (Store the flutes in an airtight container to keep them
the diced fruits and berries in a mixing bowl and gently toss. Stir
in 1 to 2 tablespoons of the cinnamon-sugar mixture, or to taste.
To serve, stuff some of the fruit salad into the tortilla flutes, using
a tiny spoon. Arrange the flutes on four plates or on a platter and
spoon the remaining fruit salad over them. Drizzle the fruit and flutes
with the honey and sprinkle with the walnuts. Garnish each with a sprig
of fresh mint and serve at once.