Stuffed Cubanitos
Elevate your New Year’s celebration with these irresistible stuffed Cubanitos! Bursting with creamy dulce de leche and zesty lemon, these delightful treats are sure to be the star of your dessert spread. Get ready to impress your guests with this simple yet scrumptious recipe that’s perfect for ringing in the new year!
Prep
15
min
Cook
30
min
Serves
24
people
Level
intermediate
📝 Ingredients
Serves 24🥬Fresh Produce(2)
- zest of 1 lemon
- 1/3 cup of water (79.2 ml)
🥛Dairy & Eggs(1)
- 180ml of cream (6.08 fl oz)
🫙Pantry Staples(5)
- 1 and 1/2 cups of flour (188 g)
- 1/4 cup of oil (60 ml)
- 1 cup of sugar (200 g)
- vanilla
- 200g of white chocolate (7.06 oz)
📦Other(1)
- 300g of dulce de leche (10.6 oz)
👨🍳 Instructions
- 1
Mix all the ingredients for the dough and cook thin discs in a preheated pan.
- 2
Once golden, remove and roll them with the handle of a wooden spoon while still warm.
- 3
For the lemon filling, heat the cream with lemon zest and pour it over the white chocolate once boiling.
💡 Pro Tips
- ✓Cook the dough discs at medium heat (325-350°F) for 45-60 seconds per side - too high heat will brown the outside before the center sets, making them crack when rolled.technique325-350°F, 45-60 seconds
- ✓Roll the discs within 30-45 seconds of removing from heat while they're still pliable - once they cool below 140°F, the proteins will set and cause cracking.timing30-45 seconds, 140°F
- ✓Heat cream to exactly 185-190°F (just before boiling) for the ganache - boiling cream at 212°F will break the chocolate emulsion and create a grainy texture.technique185-190°F
- ✓Use a 2:1 ratio of white chocolate to cream by weight for proper ganache consistency that will hold its shape when piped but remain smooth.ingredient2:1 ratio by weight
- ✓Wrap the wooden spoon handle with parchment paper to prevent the warm dough from sticking and tearing during the rolling process.equipment
Share this recipe
Prep
15
min
Cook
30
min
Serves
24
people
Level
intermediate
Share this recipe
Stuffed Cubanitos
Elevate your New Year’s celebration with these irresistible stuffed Cubanitos! Bursting with creamy dulce de leche and zesty lemon, these delightful treats are sure to be the star of your dessert spread. Get ready to impress your guests with this simple yet scrumptious recipe that’s perfect for ringing in the new year!
📝 Ingredients
Serves 24🥬Fresh Produce(2)
- zest of 1 lemon
- 1/3 cup of water (79.2 ml)
🥛Dairy & Eggs(1)
- 180ml of cream (6.08 fl oz)
🫙Pantry Staples(5)
- 1 and 1/2 cups of flour (188 g)
- 1/4 cup of oil (60 ml)
- 1 cup of sugar (200 g)
- vanilla
- 200g of white chocolate (7.06 oz)
📦Other(1)
- 300g of dulce de leche (10.6 oz)
👨🍳 Instructions
- 1
Mix all the ingredients for the dough and cook thin discs in a preheated pan.
- 2
Once golden, remove and roll them with the handle of a wooden spoon while still warm.
- 3
For the lemon filling, heat the cream with lemon zest and pour it over the white chocolate once boiling.
💡 Pro Tips
- ✓Cook the dough discs at medium heat (325-350°F) for 45-60 seconds per side - too high heat will brown the outside before the center sets, making them crack when rolled.technique325-350°F, 45-60 seconds
- ✓Roll the discs within 30-45 seconds of removing from heat while they're still pliable - once they cool below 140°F, the proteins will set and cause cracking.timing30-45 seconds, 140°F
- ✓Heat cream to exactly 185-190°F (just before boiling) for the ganache - boiling cream at 212°F will break the chocolate emulsion and create a grainy texture.technique185-190°F
- ✓Use a 2:1 ratio of white chocolate to cream by weight for proper ganache consistency that will hold its shape when piped but remain smooth.ingredient2:1 ratio by weight
- ✓Wrap the wooden spoon handle with parchment paper to prevent the warm dough from sticking and tearing during the rolling process.equipment