3:13 pm - Thursday December 17, 5457

Churros con Dulce de Leche

Sweet Cinnamon Churros with Dulce de Leche Dip
Makes 4 servings

Churros

All-purpose flour for dusting
1/2 pkg (17.3 oz or 397 g) frozen puff pastry sheets (1 sheet), thawed
2 tbsp (30 mL) butter, melted, divided
4 tbsp (60 mL) Sweet Cinnamon Sprinkle, divided

Dip

1/4 cup (50 mL) heavy whipping cream
2 tsp (10 mL) instant coffee granules
1/2 tsp (2 mL) ground cinnamon
1 can (13.4 oz) dulce de leche (see Cook’s Tip)

Preparation

For churros, preheat oven to 400°F (200°C). Line Cookie Sheet with Parchment Paper. Lightly sprinkle flat side of Large Grooved Cutting Board with flour. Unfold pastry onto cutting board; brush with 1 tbsp (15 mL) of the butter using Chef’s Silicone Basting Brush. Sprinkle 2 tbsp (30 mL) of the sprinkle over pastry; lightly press into pastry using Baker’s Roller®. Place Cookie Sheet, parchment-side down, over pastry. Invert both Cookie Sheet and cutting board; remove cutting board. Brush pastry with remaining butter; sprinkle with remaining sprinkle, lightly pressing into pastry.

 

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