Breakfast & Brunchbonappetit
Cinnamon Pita Crunch
Anything can be breakfast cereal with enough cinnamon sugar. Case in point: this delightful pita version.
👥 8 Servings👤 Ham El-Waylly📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●whisk
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 325°F.
2
Spread 6 pita, cut into ½" square pieces, in one even layer on a large sheet pan and bake until fully dry but not deeply browned, about ⏱️ 30 minutes. Remove the pan from the oven and set aside. Increase the oven temperature to 400°F.
pita (ideally the thin ones) cut into ½" squares6
3
While the pita bakes, in a medium saucepan over medium heat, combine ¾ cup unsalted butter and ¾ cup (packed) brown sugar and cook until the sugar melts and bubbles vigorously. Kill the heat and add 2 tsp. ground cinnamon, 1 tsp. vanilla extract, and a large pinch of kosher salt. Whisk to combine.
pita (ideally the thin ones) cut into ½" squares6. ground cinnamon1 tsp. vanilla extract1 tspKosher salt
4
In a large bowl, combine the baked pita with the glaze and toss to combine. Return the pita pieces to the sheet pan and spread them out in one even layer. Bake until the sugar bubbles on the edges and the pitas are a deep golden brown, about ⏱️ 6 minutes. Remove the pan from the oven and let sit for ⏱️ 10 minutes to cool slightly.
pita (ideally the thin ones) cut into ½" squares6
5
While the pita cools, whisk ¼ cup granulated sugar and 1 tsp. ground cinnamon in a small bowl until evenly combined.
pita (ideally the thin ones) cut into ½" squares6. ground cinnamon1 tsp
6
Sprinkle the cinnamon sugar on top of the warm pita pieces to taste. Once fully cool, eat immediately or transfer to a resealable plastic bag and store in the freezer for up to 3 months.
pita (ideally the thin ones) cut into ½" squares6
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