- 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