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Dulce de Leche Filled Churro Sticks

  • Author: Cookies & Cups
  • Yield Yield: 15 sticks 1x

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Ingredients:

  • 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

Instructions

  1. Preheat your oven to 350°F/175°C
  2. Line a baking sheet with parchment paper and set aside.
  3. 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.
  4. Place the other pie crust on top, lining it up evenly.
  5. 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.
  6. Using a fork press the sides of the strips together forming an edge so the dulce de leche doesn’t leak out.
  7. Place them 1″ apart on your prepared baking sheet and bake for 20 minutes until they are lightly golden.
  8. 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.
  9. Remove them from the oven and allow them to cool for 5 minutes on the pan.
  10. 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.
  11. Serve warm or at room temperature.

Notes:

store airtight at room temperature for up to 5 days

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