A double dose of deliciousness is what is in store with these pastry twists with dulce de leche and Mexican hot chocolate fondue. Invite a friend for coffee and enjoy these naughty little churritos, or you can have them all to yourself!
Recipe and photo contributed to Hispanic Kitchen by celebrity chef and cookbook author Ingrid Hoffman.
Preheat your oven to 375ºF. Line a baking sheet with parchment paper and set aside. Mix the sugar with the cinnamon in a small bowl and set aside.
Sprinkle some cinnamon sugar on your work surface and place the puff pastry in an even, single layer on top. Brush the pastry lightly with water and sprinkle generously with cinnamon sugar. Flip the pastry over and repeat on the second side. Cut the pastry into 1/2- to 3/4-inch wide strips. Place them on the prepared baking sheet, twisting the ends of each strip so it looks like a corkscrew. Bake until they’re puffed and golden brown, about 20 minutes, and set aside to cool completely.
Meanwhile, make the chocolate sauce. Place the chocolate in a small heat proof bowl and bring the cream to a simmer in a small saucepan. Pour the cream over the chocolate, cover the bowl with plastic wrap, and let sit for 5 minutes. Stir to combine, then add the rum. Serve immediately or cover to keep warm (or rewarm in the microwave, stirring every 10 seconds, if making ahead).
Serve the churros with a bowl of dulce de leche and another bowl of Mexican hot chocolate sauce for dipping.