Dulkitta · Recipes
Dulce de leche recipes
Seven easy ways to put the gold to work — from a 5-minute breakfast to the cookie South America would riot without. New to the category? Start with what dulce de leche is.
The classic toast
5 minServes 1Breakfast
You need
- 1 thick slice of bread
- 2 tablespoons dulce de leche
- Flaky sea salt (optional)
How
- Toast the bread until golden and still warm.
- Spread a generous, unapologetic layer of dulce de leche.
- Finish with a small pinch of flaky salt if you like the sweet-salty thing.
This is how South America starts the day. No further instructions needed.
Banana crunch toast
10 minServes 1Breakfast
You need
- 1 thick slice of whole-grain bread
- 2 tablespoons dulce de leche
- ½ banana, sliced into coins
- 1 tablespoon chopped toasted walnuts or granola
How
- Toast the bread until golden.
- Spread the dulce de leche edge to edge.
- Top with banana coins and scatter the crunch over everything.
Strawberries & gold
5 minServes 2Dessert
You need
- 1 cup fresh strawberries, whole
- ½ cup dulce de leche
How
- Rinse the strawberries and keep the stems on — they're the handles.
- Warm the dulce de leche for 10 seconds if you want it extra silky, or dip straight from the jar.
- Dip. Repeat. Defend your share.
Dulce de leche pancakes
20 minServes 2Breakfast
You need
- 6 pancakes, your favorite recipe or mix
- ⅓ cup dulce de leche
- Butter, for the pan
- Banana or berries (optional)
How
- Cook the pancakes as you always do and stack them warm.
- Warm the dulce de leche for 15–20 seconds until it pours like thick honey.
- Drizzle generously over the stack and finish with fruit if you like.
Maple syrup is lovely. This is better. We said what we said.
The 30-second sundae
5 minServes 1Dessert
You need
- 2 scoops vanilla ice cream
- 2 tablespoons dulce de leche
- Pinch of flaky salt
- Chopped toasted peanuts (optional)
How
- Scoop the ice cream into a bowl you're not planning to share.
- Warm the dulce de leche for 15 seconds and pour it over while it's still flowing.
- Finish with salt and peanuts. Eat immediately — the warm-over-cold window is sacred.
No-bake dulce de leche cheesecake
30 min + 4 h chillServes 8Dessert
You need
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 16 oz cream cheese, softened
- ¾ cup dulce de leche, plus ½ cup for the top
- 1 cup heavy cream, whipped to soft peaks
- 1 teaspoon vanilla
How
- Mix the crumbs with melted butter and press into a 9-inch springform pan. Chill 15 minutes.
- Beat the cream cheese with ¾ cup dulce de leche and the vanilla until smooth, then fold in the whipped cream.
- Spread over the crust and refrigerate at least 4 hours, until set.
- Warm the remaining dulce de leche slightly and spread a thin, glossy layer on top before serving.
Alfajores — the cookie South America runs on
1 h~16 cookiesBaking
You need
- 1 cup cornstarch
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup (1 stick) butter, softened
- ⅓ cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- ¾ cup dulce de leche
- Shredded coconut, for rolling
How
- Whisk the cornstarch, flour and baking powder. In another bowl, cream the butter and sugar; beat in the yolks and vanilla.
- Combine into a soft dough, wrap and chill 30 minutes.
- Roll to ¼ inch, cut 2-inch rounds and bake at 350°F for 10–12 minutes — they should stay pale, not brown.
- Cool completely, then sandwich pairs with a generous spoonful of dulce de leche.
- Roll the edges in shredded coconut so the filling catches it.
Two of these with coffee is a complete South American afternoon.
All of these need one jar.
Dulkitta® is dulce de leche made in Paraguay — coming soon to the United States.
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