Instructions

1. Preheat a non-stick skillet over medium to medium-high heat. Toast the tortillas in the skillet individually for about 10 seconds per side or until warm but still soft.

2. Lay the tortilla flat on a cutting board. Brush each side of the tortilla lightly with a damp pastry brush and water just until the surface becomes tacky but not wet. This helps the tortilla hold its shape as you roll it into a flower.

3. Cut the tortilla in a spiral, working from the outer edge to the center, making each cut at least 1 inch thick. Kitchen shears work well for cutting the tortilla, but a sharp knife can work if you make nice, clean cuts without tearing the tortilla. Make wavy cuts if you want the finished flower petals to have slightly wavy petals.

4. Pick up the tortilla from the end on the outside edge. Rolling the end up on itself to begin the center of the flower.

5. Roll the long, spiral tortilla strip around the flower center, with each revolution around the center forming another layer of petals. Hold the center clustered together with one hand as you roll and wrap the rest of the tortilla around it. Work carefully to avoid tearing the tortilla.

6. Tuck the center tab -- the small bit left at the center of the tortilla -- under the bottom of the flower when you reach the center.

7. Soak a toothpick in water to prevent it burning in the oven. Spray it lightly with non-stick cooking spray so the tortilla doesn't stick to it. Push a toothpick up through the center tab and out through the sides to hold the tortilla flower together.

8. Bake the tortillas in a 350-degree Fahrenheit oven for 10 to 15 minutes or until lightly brown. Remove them from the oven and let them cool. Remove the toothpicks from the tortilla flowers when they're cool and the shape sets.