Monday, February 25, 2013

Easy Baked Churros

Yep, you read that right, these churros are baked!  No frying or messing with any oil. And they are so light-tasting so these are just perfect after a big supper. They just could not be any easier to make and you won't be able to eat just one.
In my never-ending quest for easy weeknight desserts, these little baked churros were the answer.  I have a whole recipe binder full of easy and sweet recipes.  And I'm excited to add this to that binder. You really cannot mess these up.  The only thing that takes time with this recipe is letting the puff pastry thaw.  If you set it out on your counter, it'll take about 35-40 minutes for the pastry to thaw.  I think these are best as soon as they are made, but truthfully, I enjoyed them just fine at room temperature the next day.  Just be sure you store them in an airtight container. 
Ingredients:
1 sheet puff pastry, thawed
1/4 cup (1/2 stick) butter
1/2 cup sugar
2 tsp. ground cinnamon
Note: This recipe is for one puff pastry sheet. Most boxes of puff pastry come with 2 sheets.  Just double this recipe if you are going to make both sheets. Only bake one sheet at a time.

Directions:
Preheat oven to 450F degrees
Line a baking sheet with parchment paper.
Carefully unfold thawed puff pastry sheet and lay it out on a cutting board or your counter.

Make a horizontal cut across the puff pastry.
I think this is easiest using a pizza cutter but a sharp knife will do.
Then make several vertical cuts into the pastry until you have 1-inch wide strips.
Carefully place the dough strips onto your parchment-lined baking sheet.
Bake for about 10 minutes or until golden brown.

While the churros are baking, start getting your butter and cinnamon sugar ready.
Melt butter in a bowl. And combine cinnamon sugar in another bowl.
Then lay out some parchment paper or wax paper.
As soon as they come out of the oven you are going to get to work dipping them.
Dip each churro, one at a time, in the melted butter. Coat all the sides.
Don't soak them, just a light dip in the pool is enough.
Then roll the churro in the cinnamon sugar.  Spinning it around so you coat all sides.
Continue with this process until all the churros are coated.
Then eat.  Light and buttery and flaky - oh my!
Enjoy!
Printable Recipe Here

17 comments :

4littlefergusons said...

LOVE this recipe. I never buy puffed pastry sheets, but this is a good reason to start....

DeDe said...

Oh dear, you are bad for thinking this up! It is just way to simple to make and looks so good. My lips are smackin'.

The Better Baker said...

Totally mouth-watering! I am wild about simple recipes like this...and I love cinnamon/sugar. Brilliant!

Rebecca said...

These look so yummy! I'm thinking I might try these out on a house full of kids on a sleep over night. Thanks for the recipe!

Lynda said...

Hi Brandie, would you be able to stuff these with whipped cream?

The Country Cook said...

Hi Lynda! These are very delicate and light. They may not hold up to the stuffing process. You could try but it might be very tedious because you will be trying so hard not to split them. ~Brandie

Brenda @ChattingOverChocolate.blogspot.com said...

Baked Churros?! How AMAZING!! Thanks for sharing, Brandie! Pinned ;)

Anita at Hungry Couple said...

Yum. I love anything made with puff pastry. :)

P. Lea said...

That looks yummy and easy. I wonder if you could reverse the process though. Brush butter and sprinkle sugar on them before baking. Have you tried?

Jenn and Company said...

I just made these tonight for dessert for Cinco De Mayo and they were delicious!! Hubby, myself, and the kiddo all loved them. Like you said the hardest part was waiting for the pastry to thaw! :) Brought some to our neighbors too, and they loved them as well. Shared your recipe with my friends on facebook. Thanks for such a great and easy recipe. Will definitely make again!

-Roxann* said...

I was just thinking the same thing!

Kendall Flowers said...

This looks great. Can't wait to try it. LOVE the new website. Much easier to maneuver.

Lynn Vandever said...

Simple, just before serving, run a strip of Redi whip down the center, then drizzle a tiny bit of melted chocolate or Hershey's syrup over that. Would look very elegant, and couldn't be simpler. Yes? lol

Kammie said...

Just stumbled across this and luckily had all ingredients on hand. Delicious! It's hard to believe how something so simple can be so good. Thanks!

toi said...

These are absolutely amazing! My family loves them and they are so easy to make!♥

SheilaL said...

Have to make these, I love churro's but don't eat fried food.
I'm more interested in your food binders, please share, so many recipes to organize.

Anonymous said...

Ooooo, these look wonderful! I could see using you longest tip of a pastry bag or cookie decorator and inserting it gently in just three places - both ends and the middle with a custard filling or jello vanilla pie filling cooked just a bit longer. This would make mini eclairs without the chocolate icing on top. You could always melt mini semi sweet chocolate chips and drizzle over them. I would also leave off the cinnamon if I made these little eclairs.