After tasty, satisfying Mexican food, it’s nice to top it
off with a sweet treat (as if you aren't full enough already). Making pralines
can be tricky – is it humid? Did the liquid reach the right temperature, but
not burned? These oven-baked churros
will satisfy your sweet tooth and are easy to make. No fooling!
This
recipe is courtesy of Southern Living
May 2011 (yes, that’s how deep my backlog of magazines is!)
Since 1 pastry sheet will make 18 churros, I only used 1
sheet for our family. If they had been
out of town, I would have made both sheets and enjoyed them all myself but I
must show some restraint around the kids.
Ingredients
Oven-baked Churros (with a side of vanilla ice cream and caramel sauce) |
- 1 (17.3 oz) package frozen puff pastry sheets, thawed
- ¼ c sugar
- 1 t ground cinnamon
- ¼ c (4 T) melted butter
Preheat oven to 450.
Unfold and cut puff pastry sheets in half length-wise. Then cut each half crosswise into 1-inch
strips (hint: that means 9 per half sheet – or 18 total). Place strips on a lightly greased parchment
paper-lined baking sheet. Bake 10
minutes or until golden brown.
While baking, combine sugar and cinnamon and melt butter
just in advance of the pastry strips being baked. Remove pastry strips from the oven and dip in
butter. Sprinkle/pour the cinnamon sugar
mixture over the strips (recipe said to roll the strips in the mixture however
then the butter clumps the cinnamon sugar).
Let stand on a wire rack for 5 minutes or until dry.
2 comments:
Goodness! Who wouldn't want 1 -- or 18 -- of those?
Paige - it's like being your own little donut shop. Speaking of, did you see the article in the DMN recently with recipes for Hypnotic Donut toppings? I'm going to try some of those and see which are blog worthy. :)
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