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.
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