One of my favorite Cinco De Mayo snacks are Churros. They’re tender, warm and totally Cinnamony! I’ve tried and failed to make the authentic version at home, and much like my huge ‘Tamale fail of 2011’..this was a complete disgrace to the culture..lol!
~However, I did find a super simple way to master all that Churro greatness, without any of the embarrassment.
These Churro Cookies are honestly the best cookie I’ve ever had! All it takes is one bite and you’re hooked. They’re made from Pie Crust, so they’re beyond buttery, totally flaky and filled with sweet Cream Cheese. These have a melt in your mouth quality like nothing else your lips have ever experienced!
Make a batch of these for Cinco De Mayo, or anytime you want to indulge in the BEST cookie in the world!
In fact..make 2 batches! 🙂
What you’ll need for approx. 11 Churro Cookies (double for more):
4 oz Cream Cheese
3/4 cup Sugar..divided (1/4 goes into the Cream Cheese mixture & the rest is for the Cinnamon Sugar mixture)
Pillsbury Frozen/refrigerated Pie Crust (2ct.)…defrosted.
1 tsp. Vanilla Extract
2 tablespoons Cinnamon
2 tablespoons melted Butter
Directions:
In a medium bowl combine the Cream Cheese, Vanilla and 1/4 of the sugar, set aside…
Unroll both of the Pie Crusts and smear one of them with the Cream Cheese mixture…
Place the other Crust on top and cut out your cookies. You can use whatever size cookie cutter you like…
With a fork gently mash down the edges to seal them…
Bake them on a parchment lined baking sheet at 350 degrees for approx. 12 minutes, or until they’re firm and slightly golden. Feel free to make Churro Twists out of the scraps..YUM!
Let them cool, and brush both sides of them with the melted butter…
Now..coat them very well in the Cinnamon Sugar (the remaining Sugar and the 2 tbsp. Cinnamon)…
Take a peek at how amazing the are…
Serve some up, make some friends…
A little more Cinnamon Sugar wouldn’t hurt anything…
Now go for it! ~Enjoy! 🙂
I made these for a Cinco de Mayo potluck and they were a HUGE hit!!! But I agree with others, the cooking time is way off! They took closer to 20 minutes to even begin to brown. And yes, the filling spilled out of some of them, but it was easy to scrape it off and keep going 🙂
Wow these are amazing. I made them for a Cinco De Mayo themed lunch for work and everyone loved them. My coworker said they were uncomfortably good.
Do these need to be refrigerated after cooking?
No.. not for the short term
Would it be ok if I prepare them and bake them the next day?? I’m thinking of making them for a party but need them prepared ahead.
Most of the time that would be ok, but for these.. if you prepare them ahead, they won’t have all those incredible layers. I’d suggest baking them up.. then maybe tossing them in the cinnamon/sugar right before you go to the party. 🙂
My top pastry didn’t puff like yours, and I used the exact same brand. Any ideas?