This delightful, whimsical dessert comes to us season six Top Chef winner, Michael Voltagio of Ink Restaurant in L.A. While I loved the “tacos”, I added more excitement to the strawberry salsa. This is really easy and such fun.
36 oreo cookies (single stuffed)
1 cup all purpose flour (140 grams or 5 ounces)
1/4 cup powdered sugar (30 grams or 1 ounce)
1/2 cup water
Preheat oven to 350 degrees. Cut 4 pieces of parchment paper to fit two large baking sheets. I use half sheet pans that measure
Break up the cookies and place in the bowl of a processor. Process until there are fine crumbs. Add the flour and powdered sugar. Process all together. Lastly add the water and process until a ball of dough forms.
Remove the dough and divide it in half (2 balls 340 grams or 12 ounces each). Place a ball of dough in the middle of a large sheet of parchment paper. Place another piece of parchment on top and flatten the dough as much as possible. Roll the dough between the parchment until paper thin. Remove the top piece of parchment.
With a pizza cutter, cut large square. Cut the squares on the diagonal, making triangles or “tacos”.
Repeat with the second piece of dough.
Bake 10 to 15 minutes until baked through. They will be somewhat soft when coming from the oven but will crisp up as they cool. Break apart along the lines.
2 cups strawberries, sliced
1 to 2 tablespoons sugar or to taste
1 teaspoon white balsamic vinegar
1/8 to 1/4 teaspoon black pepper
Combine all together. Let sit for about 10 to 15 minutes. Serve at room temperature. Place a small bowl filled with the salsa in the middle of a plate. Surround with the chips and dust lightly with powdered sugar.