Churros for Cinco de Mayo! More specifically, baked churro puffs. This festive dessert requires minimal effort: store-bought puff pastry dough cut into squares, baked, brushed with melted butter, and rolled in cinnamon-sugar. This puffy treat is a sweet way to start the day or end a meal. If you’re feeling particularly indulgent, melt a handful of chocolate chips with a splash of milk for a quick chocolate dipping sauce.
The how to…
Baked churro recipe slightly adapted from Southern Living
36 1 1/2 inch square puffs
1 sheet frozen puff pastry, thawed according to package instructions
1 egg beaten with 1 tsp water, for egg wash
1/2 cup granulated sugar
1 tsp ground cinnamon
3 Tbsp butter, melted
Chocolate dipping sauce:
1 cup semi-sweet chocolate chips
1 1/2 Tbsp skim milk
- Pastry puffs. Preheat oven to 450 degrees. Unfold chilled puff pastry sheet and cut into 1 1/2 inch squares. Place squares on a sheet pan lined with parchment paper. Lightly brush the tops of each square with egg wash. Bake until puffed and golden brown, about 15-20 minutes.
- Finish. Combine sugar and cinnamon. Out of the oven, brush the puffs with melted butter and roll in cinnamon-sugar mixture.
- Chocolate sauce. Melt chocolate with milk and stir until smooth and well combined. Transfer warm sauce to a bowl. Serve with churro puffs.
*I used Pepperidge Farm puff pastry sheets. For this recipe, I used 1 of the 2 ready to bake sheets. If using both sheets, double the cinnamon-sugar mixture.
*If your pastry sheet gets too warm and soft, stick your sheet back in the freezer for a few minutes. Squares are easiest to cut when the sheet is chilled and slightly firm.
*For a doughier churro, use Pillsbury pizza, breadstick, or crescent refrigerated products.