BAKED CHURROS
Skip the greasy mess and bake these healthier churros rather than frying them in oil. The cinnamon-sugar-dusted classic Mexican dessert comes out of the oven crunchy on the outside and tender on the inside.
Provided by Carolyn Casner
Categories Healthy Mexican Dessert Recipes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.
- Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
- Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a 3/4-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
- Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
- Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.
Nutrition Facts : Calories 106 calories, Carbohydrate 13.6 g, Cholesterol 41.2 mg, Fat 4.7 g, Fiber 0.3 g, Protein 2.2 g, SaturatedFat 2.7 g, Sodium 110.8 mg, Sugar 5.5 g
BAKED CRESCENT CHURROS
Traditionally strips of dough that are deep fried and rolled in cinnamon and Sugar. This recipe which I got from a Pillsbury/OldElPaso Mexican cookbook. It's a simple concept.
Provided by Sica6488
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 375.
- In small bowl mix sugar and cinnamon; set aside.
- Unroll dough;seperate into 4 rectangles. Press each to 6x4" rectangles, pressing perforations to seal.
- Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectagle; press edges lightly brusht tops with melted butter.
- With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times place on ungreased cookie sheet.
- Bake 9-11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.
Nutrition Facts : Calories 83.6, Fat 3.1, SaturatedFat 1.5, Cholesterol 14.5, Sodium 116.7, Carbohydrate 12.1, Fiber 0.8, Sugar 2.9, Protein 1.8
TASTY EASY BAKED CHURROS
Make and share this Tasty Easy Baked Churros recipe from Food.com.
Provided by Diane
Categories Dessert
Time 25m
Yield 30 churros, 10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F/180˚C.
- 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
- 3. Turn off the heat and stir in the flour.
- 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
- 5. Transfer mixture to a piping bag with a 5 point, or star, tip.
- 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
- 7. Bake for 10 minutes, then broil until golden brown.
- 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.
Nutrition Facts : Calories 218.6, Fat 13.3, SaturatedFat 8.1, Cholesterol 69.7, Sodium 139.5, Carbohydrate 22.4, Fiber 0.3, Sugar 12.8, Protein 2.7
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- If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4-inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4-inch rectangle.
- Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
- With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times; place on ungreased cookie sheet.
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- Step 2: If using crescent rolls: Unroll dough; separate into 4 rectangles. Press each to 6x4 inch rectangle, pressing perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Press each to 6x4 inch rectangle.
- Step 3: Brush tops with 2 rectangles melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectangle; press edges lightly. Brush tops with melted butter.
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