No, this one came about when Dude got a new Spanish teacher and he needed to create a presentation about Chile. What better way to highlight a country than with dessert, thought I?
So I finally took the time to make homemade Dulce de Leche to fill these little crepe-like cookies. Dude took one look and told me I was weird and that he would not be taking them to school.
Part of me wonders if the kids were just in cahoots to keep these tasty treats at home? They were thoroughly enjoyed by all!
Cuchuflis (Chilean Chocolate & Caramel Cookie Sticks)
Recipe from Gringalicious
4 egg whites
6 tablespoons butter, melted
1 cup powdered sugar
½ cup flour
¼ teaspoon salt
1 tablespoon vanilla extract
¾ cup dulce de leche
4 ounces semi sweet chocolate, melted
Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk until frothy (not stiff). Add the remaining ingredients and whisk until smooth.
Heat a nonstick skillet over medium-low heat and brush lightly with oil. Place a generous 2 tablespoons of batter onto the pan. Use the back of the spoon or spatula to spread the batter into an oval shape. Cook for 2-3 minutes or until just barely browned and able to flip. Flip and cook for another minute.
Remove from heat. Immediately, wrap the cookie around a dowel (or chopstick) and allow to cool. Repeat with the remaining batter.
Once the cookies are shaped and cooled, load the dulce de leche into a piping bag and pipe the dulce de leche into each cookie.
Melt the chocolate. Coat or drizzle each cookie with chocolate. Cool until the chocolate is set and serve.