Baked Cinnamon Sugar Churros ("Cheater Churros")

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These little sticks of goodness are absolutely divine. Whenever I go to an amusement park or county fair, it is a requirement to get a churro. Something about the crunchy warm cinnamon and sugar gets me every time. I had never attempted to make them myself (I am a chicken when it comes to deep-frying things), but came across this recipe for BAKED churros. I seriously made them that very same day and I guarantee you will want to do the same thing! They turn out amazing . . . crunchy cinnamon goodness in 15 minutes flat!

Baked Cinnamon Sugar Churros
Recipe adapted from: Munchkin Munchies

Ingredients:
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

Directions:
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.

 

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  1. Perfect timing! I’m making an Argentinian-inspired dinner for Handsome Greg, and I wanted to end with churros, but I DESPISE frying in my kitchen. It makes such a mess. Then you have to deal with all that oil, and the house smells like the State Fair for days.

    This is perfect!

  2. lilLawyer says:

    Going to make for a family BBQ tonight! I’m awful at frozen dough recipes so cross your fingers. And is it greased parchment lined or is it grease OR parchment lined sheet? Thanks!

  3. Colleen U. says:

    Do you think Phyllo dough would work for these? I planned on making these this week but when I went to the grocery store I just couldn’t bring myself to pay $4.50 for the Puff Pastry dough :/

    • Six Sisters says:

      Don’t use phyllo dough! It wouldn’t turn out fluffy and would have a really different, papery type texture. If you don’t want to buy the puff pastry, some people make them with biscuit dough and bake them according to the package directions after rolling them in cinnamon and sugar. -Elyse from Six Sisters

    • Cyd says:

      We haven’t tried that. The main thing is that you want it to puff up. So if you think the pastry dough will puff up, you should be fine.

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