These Dulce de Leche filled Churro Sticks are so simple, crispy and cinnamon sweet! They’re perfectly portable which makes them great for a party!
So my Tex-Mex week with Mantitlement is coming to an end. I kinda-sorta feel like I want Tex-Mex week to be every week…right?
So far we’ve had Skillet Frachos, Low Carb Nachos, Cowboy Caviar Pizza and Taco Ravioli. But what would a meal be without a dessert and cocktail option? Dan and Christie have the cocktail portion covered, but I am doing dessert, per usual.
Luckily this little treat is super simple, especially if you make it with pre-made pie crust and it’s finger food, which is great for a party!
I used pie crust as the shortcut for the churro because I am not a huge fan of deep frying and the pie crust is a great alternative!
Also whenever you’re filling something with dulce de leche you know it’s going to be delicious. I bought mine at Trader Joes, but I know you can easily find it at most supermarket’s nowadays!
Just roll out your pie crust dough and spread your dulce de leche on top. Place the other crust on top.
Cut the dough into strips and pinch the ends with a fork, to hold the dulce de leche inside. Like a ravioli!
Bake the strips for about 20 minutes until they are golden and crisp. Then brush them with melted butter on both sides!
Immediately roll them in cinnamon sugar…
And voila! That’s it!
Eat them warm…sigh…
Or at room temperature! Either way they are fantastic!
And yes, of course you can use your own homemade pie crust, which will only make these more delicious.Print
- 2 pie crusts (7 ounces each)
- 6 ounces dulce de leche
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter, melted
- Preheat your oven to 350°F/175°C
- Line a baking sheet with parchment paper and set aside.
- Place your rolled pie crust on a lighty floured surface and spread the dulce de leche evenly on top, leaving 1/2 an inch around the edges.
- Place the other pie crust on top, lining it up evenly.
- Using a pizza cutter or a knife cut the pie crust into 1″ x 4″ strips. You can actually make these any size or shape you would like, I just prefer the long rectangle shape to mimic a churro.
- Using a fork press the sides of the strips together forming an edge so the dulce de leche doesn’t leak out.
- Place them 1″ apart on your prepared baking sheet and bake for 20 minutes until they are lightly golden.
- While they are baking mix the sugar and cinnamon together in a container as long as the churro sticks, so you can lay them flat to evenly coat them.
- Remove them from the oven and allow them to cool for 5 minutes on the pan.
- Next brush the churro sticks with the melted butter, on both sides and place each in the cinnamon sugar mixture to coat. Repeat this with all the sticks.
- Serve warm or at room temperature.
store airtight at room temperature for up to 5 days