Baking · Desserts

Cheater Churros

Easiest recipe ever. Perfect as a backup dessert during a dinner party I recently had. One of my guests couldn’t eat the main attraction (which was very sad because the chocoflan was incredible). So, I made these quick and easy churros for him. A quick bake, dunk in some butter and a roll in cinnamon sugar. These airy delights were absolutely delicious!

Cheater Churros
from Six Sisters

1 sheet frozen pastry puff sheet, thawed (usually they come in a 2 pack . . . if you want to make both sheets, just double the recipe)
1/2 cup sugar
2 teaspoons ground cinnamon
1/4 cup (1/2 stick) butter, melted

Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown (mine only took 8 minutes). Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven and dip in butter, then roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry.

Makes 18 churros.


5 thoughts on “Cheater Churros

  1. I don’t know where you get puff pastry, but the stuff I bought was impossible to ‘unfold’ . I ended up cutting one of the block sheets in half then kept cutting till I had 12 pieces. Baking was fine & dipping in butter but rolling in cinnamon sugar left me with clumps of sugar that I ended up rubbing onto the churros – but , I must say they were good! Will try sprinkling with sugar next time & cutting a bit smaller.

    1. I use Pepperidge Farm Puff Pastry, let it thaw about 5 minutes before unfolding it, then let it thaw completely before cutting it. I’m sorry you had trouble with yours. No fun at all. As for rolling in cinnamon/sugar after the butter, if there’s too much butter on your churro, it will leave residue in your cinnamon sugar and (by the end) will have clumped all together. It’s all about having the right ratios. Glad to know they still tasted delicious!

      1. Thanks for your prompt reply! I used Tenderflake puff pastry (Canada) but could not ‘unfold it’ I tried a number of times starting about 5 minutes after I started to defrost it. The instructions say to roll the dough out so I am not sure if Pepperidge Farm is different than Tenderflake. If I do roll out the dough how thick should the churros be and what is the size I should cut them into? I need to make about 3 dozen for a Mexican dinner later this month. Thanks for your help.

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