Churro Sandwiches with Creamy Filling
A delightful combination of churros, cookies, and sandwiches into one tasty handheld dessert.
Equipment
- Pot
- Hand mixer
- Piping bag with serrated nozzle
- Sheet pan
- Parchment paper
Ingredients
- 8 fl oz water
- 2 tbsp brown sugar
- 0.5 tsp salt
- 2 oz butter
- 4.5 oz flour
- 0.5 tbsp vanilla extract
- 2 eggs
- 1.5 oz sugar
- 2 tbsp cinnamon
- 7.5 oz cream cheese
- 1.5 oz sugar
- 0.5 tsp vanilla extract
- 1 lemon (zest and juice)
- 5.5 oz whipped cream
- 2 oz strawberries (sliced)
- 2 oz cookies (chopped)
- 2 oz oreos (chopped)
Instructions
- Pour the water into a pot and let the brown sugar, salt, and butter melt as you bring the mixture to a boil. Add the flour and stir well until a dough forms. Remove the pan from the stove and transfer the dough to a bowl.
- Add the vanilla extract and eggs to the bowl and stir with the dough hooks of a hand mixer. Pour the dough into a piping bag with a serrated nozzle and create 6 circles on a sheet pan lined with parchment paper. Bake the churros for 20 minutes at 375°F.
- Mix the cinnamon and sugar in a bowl and press the top of each warm churro cookie in the mixture.
- For the filling, mix the cream cheese, sugar, vanilla extract, lemon zest, and lemon juice together with a hand mixer. Stir in the whipped cream and then pour the mixture into a piping bag.
- Place the cinnamon-sugar side of a churro cookie face down on your work surface, spread a layer of the cream cheese frosting on top, and then top it off with another churro cookie. Repeat this with the rest of the cookies.
- Either dip the edges of the churro sandwiches into your assorted dessert toppings, or simply arrange the toppings on the cookie edges with your hands.
