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.
Enjoy!
Easy Baked Churros
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Ingredients
- 1 sheet puff pastry thawed
- 1/4 cup butter 1/2 stick
- 1/2 cup sugar
- 2 tsp ground cinnamon
Instructions
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 (using a pizza cutter or sharp knife)
- 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.
- In a separate bowl, combine cinnamon sugar.
- 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 baked churro, one at a time, in the melted butter. Coat all the sides.
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.
Recipe Notes
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.
LOVE this recipe. I never buy puffed pastry sheets, but this is a good reason to start….
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'.
Totally mouth-watering! Everyone loved them!
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!
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
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
Hi Brandie, I made a little powdered sugar dipping sauce. And we also had it with Hershey’s chocolate. AWESOME!
Baked Churros?! How AMAZING!! Thanks for sharing, Brandie! Pinned 😉
Yum. I love anything made with puff pastry. 🙂
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!
This looks great. Can't wait to try it. LOVE the new website. Much easier to maneuver.
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!
These are absolutely amazing! My family loves them and they are so easy to make!♥
Have to make these, I love churro's but don't eat fried food.
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.
These Easy Baked Churros are the BEST! Made them yesterday and covered the left overs with wax paper topped with foil. Still fresh and tasty! Disagree with some reviewers that they are not like ethnic ones, of course they are not and no one cares if they are or not. The fact is, THESE ARE AWESOME, EASY AND BEAUTIFUL TO LOOK AT!
Does this use salted butter or no?
I did. I love the salty sweet taste. It is not overpowering and goes nicely with the pastry