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Mexican Chocolate and Cajeta Cuernitos

Mexican Chocolate and Cajeta Cuernitos
  • Prep 5 min
  • Total 20 min
  • Ingredients 5
  • Servings 8

Mother's Day is quickly approaching and what better way to spoil the special lady in your life than with a delicious breakfast! Filled with Mexican chocolate, walnuts and cajeta, these cuernitos will delight mom, and the whole family. MORE + LESS -

Ingredients

1
package Pillsbury™ refrigerated crescent rolls
1/4
cup butter, melted
1
bar Mexican chocolate, coarsely chopped
1/2
cup walnut, chopped
1/2
cup Mexican cajeta or dulce de leche

Directions

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  • 1
    Preheat the oven to 375°F. Grease a baking sheet with non-stick cooking spray.
  • 2
    Roll out the dough on a lightly floured surface. Use a pastry brush or spoon to spread half of the melted butter on the dough.
  • 3
    Sprinkle the Mexican chocolate and chopped walnut over the buttered dough. Spread half the cajeta over the chocolate. Pull apart each dough triangle and roll the triangles up in the form of a horn, or cuernito, starting with the widest end down to the tip.
  • 4
    Arrange each stuffed cuernito on a baking sheet. Spread remaining butter over the top.
  • 5
    Bake for 10-12 minutes, or until the dough is golden-brown. Remove from the oven and top with a dollop of remaining cajeta. Enjoy!
  • Arrange the cuernitos on the baking sheet with at least 1 inch in between each one so they don't stick together while baking.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Mother's Day is quickly approaching and what better way to spoil the special lady in your life than with a delicious breakfast! Filled with Mexican chocolate, walnuts and cajeta, these cuernitos will delight mom, and the whole family.

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