Argentinian Dulce de Leche Churro Stacks with Caramelized Fruit Compote

Allergens

Wheat (gluten), Dairy (optional)

Ingredients

• 1 cup all
• purpose flour
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/3 cup dulce de leche
• 2 cups vegetable oil, for frying
• Powdered sugar, for dusting Caramelized Fruit Compote:
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, and nutmeg.
2. Gradually add water to the dry ingredients until you have a smooth churro dough.
3. Heat vegetable oil in a deep frying pan over medium heat.
4. Pipe or cut churro strips from the dough and carefully drop them into the hot oil, frying until golden brown and crispy on all sides (about 2 3 minutes).
5. Remove churros from the oil and drain on paper towels.
6. For the caramelized fruit compote, combine mixed berries, sugar, lemon juice, vanilla, cinnamon, and salt in a saucepan over medium heat. Cook until the berries release their juices and the mixture thickens (about 10 12 minutes).
7. Assemble the churro stacks by layering fried churros with dulce de leche and caramelized fruit compote, then dust with powdered sugar.

Chef’s Insight

The combination of dulce de leche and caramelized fruit compote elevates this Argentinian dessert to new heights, making it a must-try for churro lovers everywhere.

Notes

For an extra touch, serve the churro stacks with a scoop of vanilla ice cream or whipped cream.