Happy Friday! I hope everyone is doing great. The weather has been so nice here, warmer and longer days are the best!

I’ve been thinking about this recipe for a long time. As you know, I’m from Lima-Peru so one of my favorite treats growing up were churros filled with dulce de leche.

Today, I’m showing you how to make baked churro cookies filled with homemade dulce de leche. This homemade dulce de leche or “manjar blanco a la olla” is very popular in Latin American countries.

Let’s start with the recipe and don’t forget to watch the videos on my Instagram @Pastry_Tales

Yield about 12 churro cookie sandwiches 

Ingredients 

For the homemade dulce de leche (dulce de leche a la olla) 

1 can sweetened condensed milk by Magnolia 

1 can evaporated milk 

For the churro cookies 

1 cup cold water 

½ cup unsalted butter, cut into small pieces 

¼ teaspoon salt 

1 cup all purpose flour 

3 large eggs 

For the cinnamon-sugar coating 

1 cup granulated sugar 

1 and ½ tablespoon ground cinnamon 

1/3 cup unsalted butter, melted 

Directions 

For the homemade dulce de leche (dulce de leche a la olla) 

1.- Pour condensed and evaporated milk in a pot on low heat and move with a spatula until it thickens. Don’t stop mixing with your spatula because the milk can stick to the bottom and burn. You’ll have to be patient because this process takes about 20-25 minutes. 

2.- Your mixture should look thick in the pot. The best trick to know if it’s ready is when you run the spatula across the mixture and you can see the bottom of the pan.  

3.- Pour the mixture into a heat proof container and let it cool completely. When it’s all cooled off you can fill your cookies or cover it with a lid until ready to use. Do not refrigerate. 

For the churro cookies 

1.- Preheat oven to 375 F. Line a couple of baking sheets with parchment paper. Set aside until ready to use. 

2.- Place water, butter and salt in a large saucepan. Heat over medium heat until butter is melted. Stir until the mixture boils. 

3.- Turn off the heat and add flour. You’ll see that a thick paste will form. Let it cool for a couple of minutes. 

4.- Add eggs, one at a time and don’t forget to mix well after each addition. This will help to avoid cooking the eggs. It might look the eggs don’t want to stick to the mixture but they will. 

5.- Pour the churro batter in a large pastry bag fitted with a tip. I used 1 M tip. 

6.- Pipe churro cookies on prepared baking sheets. You can pipe churros in any shape you want but I chose to make round shapes. 

7.- Bake for about 25-30 minutes, rotating pans halfway through the baking time.  Churro cookies will be lightly golden and crispy on the outside. 

8.- Let them cool for a couple of minutes while you make the cinnamon-sugar mixture. 

For the cinnamon-sugar mixture 

1.- Melt 1/3 cup unsalted butter and let it cool a bit.  

2.- In a bowl mix sugar and cinnamon. 

3.- With a pastry brush coat each cookie with the melted butter. Then, dip each cookie into the cinnamon sugar mixture. 

4.- Using a pastry bag fitted with a small star tip spread the homemade dulce de leche on the top of one cookie. Place the second cookie on top and press down lightly. 

5.-Serve cookies immediately. Enjoy.