When I was a child, my Abuelita used to make these crispy, baked buñuelos for all of us grandkids, as a reward for being well-behaved. Biting into one, I can almost feel the sun of my face as we enjoyed these outside, on a warm summer day.

This recipe a great alternative to the fried version and are definitely a favourite in our house. Instead of regular brown sugar, a brown sugar substitute, like Splenda, works perfectly for those with sugar sensitivities.

Total Prep Time: 30 minutes

Servings in Recipe: As Preferred

Serving Size:  As Preferred



  • 1 package of 8″ wheat or white flour tortillas
  • 3 tbsp melted butter (for brushing)
  • Brown sugar (or a brown sugar substitute) and cinnamon for sprinkling
Cinnamon and sugar with a star anise

Credit: Mareefe


  • Preheat oven to 400F/204C then line three baking sheets with parchment
  • Cut several tortillas at a time into 6 wedge-shaped slices
  • Arrange them on the baking sheets with room in between each slice
  • Brush each slice with a thin layer of melted butter
  • Sprinkle with cinnamon and sugar mixture
  • Bake for 10 minutes or until light golden brown and crisp to the touch
  • Allow them to cool for 5 minutes before putting them in a container or enjoy them warm and fresh out of the oven
Cinnamon and sugar with a star anise

Credit: Mareefe

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