Print

Churro Cruffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Churro cruffins combine the flaky, buttery layers of a croissant with the crispy, cinnamon-sugar coating of a churro for a delightful, crunchy, and airy pastry perfect for breakfast or dessert.

Ingredients

  • Puff pastry sheets (store-bought or homemade)
  • Unsalted butter, melted (quantity as needed for brushing)
  • Granulated sugar (about 1/2 cup)
  • Ground cinnamon (about 2 tablespoons)
  • Vegetable oil (for frying or brushing, optional)
  • Optional: Dulce de leche, chocolate sauce, or caramel for dipping or filling

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Roll out the puff pastry sheet and brush the entire surface with melted butter.
  3. Mix granulated sugar and ground cinnamon in a bowl. Sprinkle the cinnamon-sugar mixture generously over the buttered pastry.
  4. Starting from one edge, tightly roll the pastry into a log. Slice the log into 1- to 1.5-inch thick rounds.
  5. Place the rounds into a muffin tin, cut side up, allowing space for layers to expand while baking.
  6. Bake for 20-25 minutes or until golden brown and puffed.
  7. While still warm, brush the tops with melted butter and coat generously with more cinnamon-sugar mixture.
  8. Optionally, serve with dulce de leche, chocolate, or caramel dipping sauces.

Notes

  • This recipe makes about 6-8 churro cruffins depending on puff pastry size and muffin tin.
  • For added flavor, try filling the cruffins with chocolate chips, Nutella, or cream cheese before baking.
  • Store leftovers in an airtight container at room temperature for up to 2 days.
  • Reheat in a 350°F (175°C) oven for 5-7 minutes to keep the crust crispy.
  • You can freeze baked cruffins wrapped tightly; thaw at room temperature and reheat before serving.

Nutrition

Find it online: https://deliciousyum.com/churro-cruffins/