January 24, 2009
Mini Churros - Baked vs Fried
Commonly referred to as "Spanish doughnuts", Churros are originally a Spanish breakfast dish which are deep fried and then coated with sugar. I was first introduced to Churros at Costco (the little eatery they have) by a friend of mine while we were shopping.
Bunch of girls, walking around a store for hours together, shopping, what else would anyone expect!
They were a $1 each and we were in love with it. I have so badly wanted to make them at home ever since but without deep frying them.
That is when I turned to my trusty puff pastry sheets that always reside in my freezer. I love making vegetable puffs or egg puffs with them, and this time we have something sweet. Please note that puff pastry sheets by themselves have butter in them, that is how the layers are formed, so remember the term "relatively" guilt-free.
I cut the pasty sheet into strips, drenched them in cinnamon sugar, twisted them and baked them till golden. Taste wise, if you have had churros before, then you will know the difference since these are baked. But if you have no clue as to what the original tastes like, then you will be pleasantly surprised. They taste awesome and with a little dulche de leche to dip... can't ask for a better relatively guilt-free dessert.
If you don't have dulche de leche, then try dipping them in caramel or nutella.
Oh! Please don't drool all over my blog! :)
Mini Churros - Baked Vs Fried
Puff pastry sheets - 1
Cinnamon - 1 tsp
Sugar - 1/4 cup (They don't take up so much sugar, it is only for coating, you will have some left over)
Egg - 1/2 beaten (optional)
A.P flour - To dust
Thaw out pastry sheets according to package instructions. It should be at room temperature or slightly still cold.
Preheat oven to 400 F.
Mix cinnamon and sugar in a bowl and keep them ready.
Spray a cookie sheet with non-stick spray and set aside.
Unfold the sheet, dust a little All purpose flour if need be and roll out slightly.
Cut into thin strips of desired lengths. I did mine about 3 inches long and 1 inch thick.
Brush beaten egg on both sides roughly. Coat with the cinnamon and sugar mixture.
Lay them on the cookie sheet with little space in between them so that they can puff up.
Bake at 400F till slightly golden brown on top.
Serve with caramel, nutella or dulche de leche.