Crispy Churro Waffle Bowls with Dulce de Leche Tips, FAQ & printable recipe

Tips for success

To keep your bowls extra crunchy, avoid filling them until the very last second before serving.

If you have guests, set up a 'build-your-own' station where everyone can fill their own bowl with their preferred amount of strawberries and dulce de leche. This prevents the waffle from absorbing moisture from the fruit and sauce too quickly.

If you want to add a bit more texture, consider topping the bowls with a sprinkle of toasted nuts or a dollop of freshly whipped cream.

These additions provide a nice contrast to the warm dulce de leche and the crispy cinnamon-sugar coating of the waffle shell, elevating the dessert to a restaurant-quality experience.

Variations

• Chocolate Lover's Bowl: Drizzle the finished bowls with melted dark chocolate instead of dulce de leche for a rich, decadent twist. You can also mix a tablespoon of cocoa powder into the batter.
• Tropical Fruit Bowl: Replace the strawberries with a mixture of diced mango, pineapple, and kiwi. Top with a sprinkle of shredded coconut for a refreshing, tropical version of this dessert.

Storage and make-ahead

Fridge

Filled bowls do not store well in the fridge; please consume immediately after assembly.

Freezer

The unfilled waffle bowls can be frozen for up to one month in a freezer-safe bag.

Reheat

Reheat frozen or stored bowls in a 300°F (150°C) oven for 5-7 minutes until crisp.

Store any leftover unfilled waffle bowls in an airtight container at room temperature for up to two days to maintain their crispness.

Once filled, they should be consumed immediately as the fruit and sauce will cause the waffle to soften. Do not store filled bowls in the refrigerator as they will lose their signature texture.

You can prepare the waffle bowls up to one day in advance. Keep them in a sealed container once they have cooled completely. If they lose their crispness, you can briefly reheat them in a low-temperature oven at 300°F (150°C) for about five minutes to restore their crunch before serving with the fresh fillings.

Serving ideas

Serve these bowls on small plates to catch any drips from the dulce de leche. Provide small spoons so guests can enjoy every bit of the filling, and encourage them to break off pieces of the crunchy, cinnamon-dusted rim as they eat.

This interactive element is part of what makes these treats so enjoyable for gatherings.

Pair these churro waffle bowls with a cup of hot coffee or Mexican hot chocolate to complement the warm cinnamon and vanilla flavors. The contrast between the cold, fresh fruit and the warm, crispy waffle bowl creates a balanced dessert that is perfect for finishing a meal or enjoying as a festive afternoon snack.

Frequently asked questions

Recipe card

Crispy Churro Waffle Bowls with Dulce de Leche

Prep 10 minCook 24 minTotal 34 minServes 6

Ingredients

• 150 ml water
• 60 g melted butter
• 120 g flour
• 3 eggs
• 5 ml Mexican vanilla extract
• 15 g melted butter
• 50 g cinnamon sugar
• 2 cups fresh strawberries, hulled and sliced
• 1/2 cup dulce de leche, warmed

Instructions

1. Combine the water, melted butter, flour, eggs, and Mexican vanilla extract in a large mixing bowl. Whisk the mixture vigorously until the batter is smooth, fully incorporated, and free of any large lumps to ensure a consistent texture for the waffle bowls.
2. Preheat the waffle bowl maker to 195°C (383°F). Pour the prepared batter into the molds, close the lid, and bake for 4 minutes until the bowls are crisp and deep golden brown. Carefully remove the bowls to a wire rack to cool slightly before coating.
3. Immediately brush the exterior of each warm waffle bowl with the melted butter. Dredge the buttered bowls in the cinnamon sugar until evenly coated. Fill the bowls with fresh strawberries and drizzle with warm dulce de leche. To cook the eggs through to a safe internal temperature of 160°F (71°C), ensure the batter is fully set during the baking process.

Contains: gluten, eggs, milk

Food safety: The eggs in this recipe are served soft. Use pasteurised eggs for pregnant women, young children, older adults, and anyone with a weakened immune system.

Estimated nutrition per serving

Calories

380

Protein

6.5 g

Carbohydrates

48 g

Fat

18.5 g

Fiber

1.2 g

Sugar

22 g

Sodium

150 mg

Automatic estimate from the ingredient list, not laboratory-verified.