Description
A quick and easy recipe for churro cruffins made with puff pastry, filled with dulce de leche or chocolate, and dusted with sugar and cinnamon.
Ingredients
Scale
- 1 package Puff Pastry (store-bought or homemade)
- 1 cup Sugar (or low-calorie sweetener)
- 2 tablespoons Cinnamon (or alternative spices like pumpkin spice)
- 1/2 cup Unsalted Butter (margarine can be used as a substitute)
- 1/2 cup Dulce de Leche (or caramel/chocolate sauce)
- 1 cup Chocolate Chips (optional; use dark, milk, or white)
- 1 large Egg (or flax egg/aquafaba for vegan option)
Instructions
- Thaw the puff pastry as package directs so it rolls without tearing.
- Brush a thin layer of melted butter over the sheet to help sugar stick.
- Mix sugar and cinnamon and sprinkle evenly. Press lightly so it sticks.
- Roll the pastry tight, then slice into equal pieces.
- Fit pieces into muffin cups, press gently to shape, and brush tops with egg wash if using.
- Bake at medium-high heat until puffed and golden. Let cool a few minutes in the pan before lifting.
- Spoon or pipe dulce de leche into the center and add chocolate chips to melt on top. Serve warm.
Notes
For a light fruit side, try banana sushi rolls with a few cruffins. Serve warm for best texture. Use a sharp knife for even slicing.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cruffin
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg