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Dulce de leche

Ingredients

Steps

Nutritional information

Churro-Style Cheesecake Bars

Set cream cheese out to soften. Preheat oven to 350°F. Coat 13- x 9-inch baking dish with spray. Unroll 1 can crescent roll dough; place in bottom of dish and spread evenly to edges, then crimp perforations to seal. Combine cinnamon and ¼ cup sugar; set aside.

Place cream cheese and remaining 1 cup sugar in medium bowl; beat with electric mixer on HIGH 2 minutes or until smooth. Add eggs and vanilla; mix until blended. Spoon dollops over dough in dish and spread into even layer.

Unroll remaining 1 can crescent roll dough and place on top of cream cheese mixture; crimp perforations and edges to seal. Melt butter, then pour evenly over top of dough. Sprinkle with cinnamon sugar and bake 25–35 minutes until top has browned and center is 160°F. Let stand to cool 15 minutes. Cut into squares and serve warm with ice cream, if using.

Alfajores (Argentine-Style Sandwich Cookies)

Place butter in large bowl to soften. Preheat oven to 350°F. Line baking sheet with parchment paper. Juice orange (¼ cup). Sift flour, baking powder, and salt into medium bowl.

Add sugar to butter; beat with electric mixer until pale yellow and fluffy. Beat in eggs, 1 at a time, until blended. Stir in flour mixture (in batches) until blended. Beat in milk, orange juice, and vanilla until dough forms.

Scoop (or form) dough into 48 (1-inch) balls (about 1 tablespoon each). Arrange on baking sheet about 1 inch apart. Bake 10–12 minutes until edges are lightly golden and centers are set. Let stand to cool on baking sheet 5 minutes before transferring to rack to cool completely.

Spread dulce de leche on flat sides of 24 cookies; top with remaining 24 cookies. Dust with powdered sugar, if using. Serve.

Dulce de leche Archives - Hispanic Heritage

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