Deconstructed Jelly Donut Stack

• 1 Flatbread Dough
• 5 tbsp Salted Butter
• 1 1/4 tsp Ground Cinnamon
• 2 tbsp Powdered Sugar
• 3 cup Frozen Blueberries
• 2 tsp Salted Butter
• 3 tbsp Granulated Sugar
• 1 tsp Balsamic Vinegar
• 1/2 tsp Ground Cinnamon

1. Prepare one batch of flatbread dough as directed in my Spiced Apple Flatbread recipe under my recipes.
2. Roll out the dough on an unfloured surface to 1/4-inch thick or less.
3. Using a 2-inch round cookie cutter or rim of a cup, cut rounds from rolled dough.
4. Should produce roughly 20 rounds.
5. In a medium skillet, melt 1 tablespoon of butter over medium heat.
6. Add four rounds to the skillet and sprinkle tops with 1/4 teaspoon of cinnamon.
7. Cook 1-2 minutes on each side or until golden brown and slightly puffed.
8. Transfer to paper towel-lined plate.
9. Repeat for remaining 16 rounds.
10. When all rounds have been cooked, add blueberry compote ingredients to the same skillet.
11. Cook over medium-high heat 5 minutes or until liquid has tightened to a syrup-like thickness.
12. To plate, layer one round, a spoonful of compote, another round, and another spoonful of compote.
13. Finish by sprinkling powdered sugar on top.

dough, butter, ground cinnamon, sugar, frozen blueberries, butter, sugar, vinegar, ground cinnamon

Taken from cookpad.com/us/recipes/368928-deconstructed-jelly-donut-stack (may not work)