- 6
Ingredients
- Ingredients
- 6 slices white sandwich bread
- Cajeta, nutella or any preserves
- 2 T. unsalted butter
- 1 egg
- 1/2 C. milk
- 1/2 C. granulated sugar
- 1 t. cinnamon
Preparation
Step 1
Makes 6
Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice.
Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.
In a bowl mix the egg and milk, whisk until well combined. In another extended bowl, mix the sugar with the cinnamon.
Set a skillet over medium heat. Add a tablespoon of butter.
Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted, cook the rolls until they’re golden brown and look fully cooked. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!
Cajeta [KAH-HEH-TAH]is a thick, dark syrup or paste made from caramelized sugar and milk — traditionally goat’s milk, although cow’s milk is often used, and then it’s called DULCE DE LECHE. Cajeta can be found in several flavors (primarily caramel or quemada (plain), vanilla and wine flavor). It’s used in Mexico and in some South American countries primarily as a dessert by itself or as a topping for ice cream or fruit. In Argentina, Chile, Uruguay and Peru to prepare Alfajores (Caramel Sandwich Cookies). Mexican Desert.