This one is easy and simple to make and also a fun recipe to make with the kids! Enjoy!
Ingredients
- 40g butter, melted
- 1/3 cup caster sugar
- ½ tsp ground cinnamon
- 250g fresh strawberries, hulled, finely chopped
- 4 flour tortillas
- 230g tub Philadelphia Classic Icing
- 2 tbsp shredded coconut, toasted
Method
Step 1: Preheat oven to 180C/160C fan forced. Use a round 8cm-diameter pastry cutter to cut 3-4 discs from each tortilla (see tip). Sift the sugar and cinnamon onto a plate.
Step 2: Brush both sides of 6 tortilla discs with the butter. Dip into the sugar mixture. Turn to coat. Place upright between holes of an upturned muffin pan. Bake for 8 minutes or until golden. Set aside for 3 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with the remaining butter, discs and sugar mixture to make 12 taco shells.
Step 3: Spoon the icing into a sealable plastic bag and snip off 1 corner, 1cm from end. Pipe the icing into each taco shell. Top with strawberry and sprinkle with the coconut to serve.
*Recipe and photo credit – Taste website – https://www.taste.com.au/baking/galleries/strawberry-dessert-recipes-australia/g6r7d8hi?page=3