Cucurucho with a Twist

Ingredients

• For the pastry cone: For the pastry cone:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 cup (56g) unsalted butter, cold and cubed 1/4 cup (56g) unsalted butter, cold and cubed
• 1 large egg 1 large egg
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Vegetable oil, for frying Vegetable oil, for frying
• For the creamy filling: For the creamy filling:
• 1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 orange or lime Zest of 1 orange or lime

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 48g, 32g
• Protein: 6g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt for the pastry cone.
2. 2.
   Add the cold cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
3. 3.
   In a separate small bowl, whisk together the egg and vanilla extract.
4. 4.
   Gradually pour the egg mixture into the dry ingredients and mix until the dough comes together.
5. 5.
   Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth.
6. 6.
   Divide the dough into small portions and roll each portion into a thin circle.
7. 7.
   Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
8. 8.
   Take a small bowl or cone-shaped mold and wrap the dough circle around it, sealing the edges to form a cone shape.
9. 9.
   Carefully remove the mold and fry the cone in the hot oil until golden brown and crispy. Repeat with the remaining dough.
10. 10.
    Once the cones are cooled, prepare the creamy filling by combining the sweetened condensed milk, vanilla extract, and citrus zest in a bowl. Mix well.
11. 11.
    Fill each cone with the creamy filling using a piping bag or spoon.
12. 12.
    Serve the Cucuruchos immediately and enjoy!

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve a flaky texture in the pastry cone.
• Sweetened condensed milk — Use a good quality brand for a rich and creamy filling.

Tips & Tricks

• For a spicier twist, add a pinch of cayenne pepper to the pastry dough.
• Experiment with different citrus zests such as lemon or grapefruit for a unique flavor profile.
• Dust the finished Cucuruchos with powdered sugar for an extra touch of sweetness.
• Serve the Cucuruchos with a scoop of vanilla ice cream for a delightful combination of hot and cold.
• Store any leftover Cucuruchos in an airtight container to maintain their crispiness.

Serving advice

Serve the Cucuruchos as a dessert after a delicious Mexican meal. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

Arrange the Cucuruchos on a platter, garnished with a sprinkle of powdered sugar and a twist of citrus zest. The golden color of the cones and the creamy filling will create an enticing visual appeal.