Churros and dulce de leche, two popular treats in Mexico, are served together for a simple but rich dessert.
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. Combine sugar and cinnamon in a small bowl. Sprinkle 2 tbsp (30 mL) of the sugar mixture 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 sugar mixture, lightly pressing into pastry.
Cut pastry into four squares using Pizza Cutter. Cut each square into four strips; twist strips twice. Bake 12-14 minutes or until golden brown. Slide parchment and churros onto Stackable Cooling Rack; cool churros 5 minutes.
Meanwhile, for dip, place cream into (1-cup/250-mL) Easy Read Measuring Cup. Microwave on HIGH 30 seconds or until warm. Add coffee granules and cinnamon; stir until dissolved. Combine cream mixture and dulce de leche in Classic Batter Bowl. Microwave on HIGH 1 minute or until hot; whisk until smooth. Serve dip with churros.
U.S. Nutrients per serving: Calories 230, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 20 mg, Carbohydrate 33 g, Protein 4 g, Sodium 100 mg, Fiber 0 g
Dulce de leche is a thick caramel-like sauce that is available in cans. If desired, 50 caramels, unwrapped, can be substituted for the dulce de leche. Combine cream mixture and caramels in Classic Batter Bowl. Microwave on HIGH 2-3 minutes or until smooth, stirring every 30 seconds.
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