We plan our Super Bowl menu around our star appetizer, guacamole. This year, we ate our favorite Creamy Chicken and Greens with Roasted Poblano Tacos as our main dish. Of course, we needed a fitting dessert to end our meal.
I’ve wanted to try these churros since first seeing the recipe around Cinco de Mayo 2016. Truth be told, they are not actually “true” churros… 😉 Yet, they are certainly a festive end to any Mexican-inspired menu. Perfect for our Super Bowl feast too.
This recipe was adapted from Martha Stewart Living. I cut the recipe in half and froze the prepared churros one day ahead prior to baking. We ate them dipped in warm dulce de leche- melted chocolate would also be delicious.
Yield: about 20 Churros
- 8 ounces (1/2 box) all-butter puff pastry, thawed according to package directions
- 1 large egg, beaten
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- warm dulce de leche or melted chocolate, for serving, as desired
- Preheat oven to 425 degrees, preferably on convection.
- On a lightly floured surface, roll out puff pastry into a 12-by-16-inch rectangle.
- Brush lightly with a beaten egg.
- Fold in half into a 6-by-16-inch rectangle; press out air bubbles, then cut crosswise into 1/2-by-6-inch strips.
- Twist into spirals, pressing ends to gently adhere.
- Place 1 inch apart on 2 parchment-lined baking sheets; freeze 30 minutes. (Can be made and frozen up to 1 day ahead.)
- Bake, rotating sheets halfway through, until puffed and golden, 15 to 20 minutes.
- Combine sugar and cinnamon. While still hot, toss half of churros with half of sugar. Repeat with remaining churros and sugar.
- Serve immediately with warm dulce de leche or melted chocolate, as desired.
Three Years Ago:
Four Years Ago: