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Baked Churros with Cinnamon Ice Cream
 and Dulce de Leche

May 20, 2012 by Bake Up, Little Suzy

Well, I feel just terrible.

When I posted the Lime Chicken Lettuce Boats with Avocado Salad and Chimichurri recipe, I made you all a promise – I promised you the recipes for the accompanying Argentina-inspired dessert. That was eleven days ago.

It just breaks my heart to think of you waiting a week and a half for these recipes. I imagine you must’ve leapt from your bed each morning, an hour before your alarm clock rang, tripping over the cat as you lunged for the computer, praying for a fast internet connection, and a creamy, crispy, caramel and cinnamon dessert.

From the moment you first read about this dessert, you must’ve been haunted by dreams of flaky, tender puff pastry sticks with a crunchy candy coating, and cold, velvety cinnamon ice cream slathered in homemade dulce de leche.

As the days crawled by at an excruciating pace, your thoughts became darker. Why hasn’t Bake Up, Little Suzy shared the dessert recipe she promised me? Is she keeping it from me?

Friends, I have no excuse. I’ve just been really busy and had no time or energy for writing.

I’m pretty sure you’ll forget all about this unpleasantness just as soon as the aroma of homemade dulce de leche begins to fill your kitchen. It smells like, what’s the word…? Comfort. Security. What does your 401k smell like? I’ll tell you: it smells like milk simmered with sugar.

And once the candy-coated puff pastry strips begin turning golden brown in the oven, this whole misunderstanding will be a distant memory.

Continue reading for the Baked Churros, Cinnamon Ice Cream, and Dulce de Leche recipes.

5.0 from 3 reviews

Baked Churros with Cinnamon Ice Cream and Dulce de Leche
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Servings: 8
 
Flaky, tender puff pastry sticks with a crunchy candy coating, and velvety cinnamon ice cream slathered in homemade dulce de leche.
Ingredients
Baked Churros
  • 1 sheet puff pastry dough, thawed
  • 3 tablespoon unsalted butter, melted
  • ½ cup sugar
  • 2 teaspoons ground cinnamon
Cinnamon Ice Cream
  • 1 cup whole milk
  • A pinch of salt
  • 1 cinnamon stick
  • 1 teaspoon ground cinnamon
  • ½ cup sugar
  • 2 cups heavy cream
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
Dulce de Leche
  • 4 cups whole milk
  • ¾ cup granulated white sugar
  • 2 tablespoons light corn syrup
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 teaspoon pure vanilla extract
Instructions
Baked Churros
  1. Preheat oven to 400.
  2. Mix the sugar and cinnamon in a small bowl.
  3. Unfold the pastry dough on a lightly floured surface, brush the top with melted butter, and sprinkle on cinnamon sugar.
  4. Flip the pastry over and repeat butter and cinnamon sugar process.
  5. Cut pastry into 8 thin strips about 1 inch wide.
  6. Place the strips on a parchment-lined baking sheet.
  7. Bake about 15 minutes, until golden brown.
Cinnamon Ice Cream
  1. Heat the milk, salt, cinnamon stick, ground cinnamon, and sugar in a saucepan over medium-low until it just comes to a boil.
  2. Set up an ice bath by placing a 2-quart bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour in the cream.
  3. In yet another bowl, stir together the egg yolks. Gradually pour some of the warm milk mixture into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom of the pan with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly.
  6. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.
Dulce de Leche
  1. Heat the milk, sugar, corn syrup, baking soda and salt in a Dutch oven over medium to medium-high heat and bring just to a boil. Watch carefully, and as soon as the milk begins to foam up, stir with a wooden spoon, and reduce heat until the milk is just at a low rolling boil. (If the milk foams up too much, remove the saucepan from the heat until the foam starts to subside. Then return to heat.)
  2. Continue to cook the milk, stirring the bottom and sides of the saucepan frequently, until the mixture becomes very thick and sticky and caramel colored (this will take about 60 to 90 minutes). It is important to frequently stir the milk so it does not burn. Adjust the heat as necessary; you want to keep the milk at a low rolling boil.
  3. Note: There are several stages the milk goes through during the cooking process. When the milk first comes to a boil there is a lot of foam. Eventually the foam subsides and after about 15 minutes, you will notice that the milk turns a light beige color. As it continues to cook, the milk thickens and gets darker and darker in color. The more you cook the Dulce de Leche, the thicker and more caramel colored it will become. Once the Dulce de Leche has been reduced to about 1¼ cups (300 ml) it is ready.
  4. Remove from heat and stir in the vanilla extract. Strain and let cool before covering and storing. The Dulce de Leche can be stored in the refrigerator for at least a month.
Linked to: I Should Be Mopping the Floor, Mrs. Happy Homemaker, Make-Ahead Meals for Busy Moms, A Southern Fairytale, Flour Me with Love, Things that make you say Mmm, Sweetology, Chef in Training, Nap Time Creations, 2 Maids a Milking, Balancing Beauty and Bedlam, It’s a Blog Party, 33 Shades of Green, Lil’ Luna, King’s Court IV, Bizzy Bakes, Gooseberry Patch, Made Famous By, This Chick Cooks, Creations by Kara, Junk in Their Trunk, Lady behind the Curtain, Newlyweds, A Little Nosh, Miz Helen’s Country Cottage, Hear the Bells, , Food Trip Friday, It’s a Keeper, Not Your Ordinary Recipes, Tidy Mom, The Country Cook, Crumbs and Chaos, The Sweet Details, Be Different, Act Normal, My Favorite Finds, Simply Sugar and Gluten Free, Something Swanky

13 Comments »

  1. You’ve got to be kidding me! This dessert sounds amazing! Great idea to mix all these Spanish elements together.

  2. Thanks for sharing this at Must Try Monday! I love Mexican recipes, and am always looking for a good dessert!

  3. Melissa says:

    Churros are one of my favorite Mexican treats, and I adore dulce de leche. This trio of desserts sounds amazing!

  4. you absolutely crack me up ;-)
    I adore churros and this is a great recipe!

  5. I would love for you to come by and share this post on the Creative Corner Hop. The linky party starts on Monday and stays open all week.

    Sandy
    Cherished Handmade Treasures

  6. Karen says:

    Your churros in particular look fabulous. They’re a little different from the ones we have in Mexico which are oftentimes filled with cajeta or a strawberry jam. Your pictures are great!!
    Karen
    Ladybug Creek

    • Bake Up, Little Suzy says:

      Thanks, Karen! I love authentic churros, but I don’t like frying in my kitchen — It’s so messy and then you’re stuck with all that oil. And it makes my apartment smell like the State Fair. So I cheated and used puff pastry for the “churros” and they were delicious!

  7. Beverly says:

    Oh, those look so yummy. Love anything cinnamon

  8. I am so glad you posted this, it sounds amazing.

  9. Miz Helen says:

    What an awesome dessert, can’t wait to taste it! Hope you have a great holiday week end and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  10. Lisa says:

    This looks delicious! Thanks so much for sharing at Mix it up Monday :)

  11. Diane Balch says:

    I’m tasting the cinnamon and the creamy topping. Please share this on my foodie friday party today.

  12. u8mypinkcookies says:

    deliiiish!

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