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Baked Cinnamon Sugar Dessert Cups

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Level: Easy

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Description

These are perfect if you want a healthier alternative to the iconic waffle dessert cups. These cups are so ideal for a serving of fruit salad, a scoop of ice cream, pudding, or custard.

Ingredients

  • 12 whole Spring/Egg Roll Wrappers, 1 Wrapper Per Cup
  • 1 Tablespoon Ground Cinnamon
  • ½ cups Evaporated Cane Juice Sugar
  • 2 Tablespoons Unsalted Butter, melted

Preparation

Preheat oven to 325 degrees.

Lay one wrapper on a cutting board and cut into four quadrants. In a medium bowl, combine the cinnamon and sugar. Mix well.

Using a pastry brush, brush the top of one squared sheet with the melted butter and sprinkle with a bit of the cinnamon sugar mixture. Place the next sheet on top of the first sheet BUT rotate so that the corners do not match up (the end result should resemble a starburst). Repeat this with the next sheet. For the top (and last) sheet, only brush the top with the melted butter. This will ensure a nice browned bottom when it bakes!

With the melted butter side facing down, gently place into the cupcake pan. Repeat this for as many dessert cups as you want or need!

Bake in the oven for 20 to 25 minutes or until the tips of the cups are lightly browned. You don’t want the tips to burn!

When the cups are finished baking, remove from the cupcake pan and sprinkle them all over with the cinnamon and sugar mixture. Place on a wire rack to cool.

Enjoy with anything and everything.

If you’re concerned about the sharp corners, simply cut the corner points before baking.

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