![Cucurucho with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/cucurucho-with-a-twist--b65d15eb-804d-43a3-bb65-48bec1c8d13c.png)
Recipe
Cucurucho with a Twist
Mexican Delight: Spiced Cucurucho with Creamy Filling
4.1 out of 5
Indulge in the flavors of Mexico with this delightful twist on the classic Cucurucho. This recipe combines traditional Mexican spices with a creamy filling, creating a mouthwatering treat that will transport you to the vibrant streets of Mexico.
Metadata
Preparation time
30 minutes
Cooking time
10 minutes
Total time
40 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Shellfish-free, Peanut-free
Allergens
Wheat, Milk, Eggs
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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For the pastry cone: For the pastry cone:
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1/4 teaspoon salt 1/4 teaspoon salt
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1/4 cup (56g) unsalted butter, cold and cubed 1/4 cup (56g) unsalted butter, cold and cubed
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1 large egg 1 large egg
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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Vegetable oil, for frying Vegetable oil, for frying
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For the creamy filling: For the creamy filling:
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1 can (14oz/397g) sweetened condensed milk 1 can (14oz/397g) sweetened condensed milk
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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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
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1.In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and salt for the pastry cone.
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2.Add the cold cubed butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
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3.In a separate small bowl, whisk together the egg and vanilla extract.
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4.Gradually pour the egg mixture into the dry ingredients and mix until the dough comes together.
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5.Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth.
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6.Divide the dough into small portions and roll each portion into a thin circle.
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7.Heat vegetable oil in a deep pan or fryer to 350°F (180°C).
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8.Take a small bowl or cone-shaped mold and wrap the dough circle around it, sealing the edges to form a cone shape.
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9.Carefully remove the mold and fry the cone in the hot oil until golden brown and crispy. Repeat with the remaining dough.
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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.
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11.Fill each cone with the creamy filling using a piping bag or spoon.
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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.
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