Churro Cruffins with Cinnamon

Churro cruffins are a buttery pastry fusion that brings together the flaky layers of puff pastry with the warm sweet crunch of churros. They fill your kitchen with that unmistakable bakery aroma and come together with just a handful of ingredients. This recipe is a go-to when you want a quick impressive treat for brunch or dessert that feels like something special from your favorite café.

When I discovered this cruffin method I was instantly hooked and so was my family My daughter now asks for these every time we have a movie night

Ingredients

• Puff pastry sheet thawed: The base for flaky layers Choose one made with real butter if possible for best flavor
• Unsalted butter melted: Adds richness and helps cinnamon sugar stick Try to use a good quality European style butter
• Granulated sugar: Creates that classic sweet churro coating Fine sugar clings better than coarse
• Ground cinnamon: Delivers warmth and a churro-like aroma Use fresh cinnamon for bolder flavor
• Vegetable oil for frying: Gives the cruffins their crispy exterior Pick a neutral oil like canola or sunflower for best results

Quality pastry and fresh spices are the secret to a truly irresistible cruffin

Step-by-Step Instructions

Prep the Pastry:

Unfold your thawed puff pastry on the counter and gently flatten it with your hands. Brush the entire surface lightly with melted unsalted butter. This gives deep flavor and sets up the sugar to stick

Shape the Cruffins:

Roll up the buttered pastry sheet tightly into a log starting from the shorter edge for thicker layers. Cut the log into eight even rounds with a sharp knife. Gently work each round into a rosette by fanning out the layers and tucking the ends under. This helps your cruffins puff up with beautiful layers

Heat the Oil:

Pour one to two inches of vegetable oil into a deep heavy skillet or saucepan. Clip on a thermometer and bring oil to three hundred fifty degrees Fahrenheit. A steady temperature is essential for a crisp golden finish

Fry the Cruffins:

Fry the rosette shapes seam side down in batches. Fry for two to three minutes per side turning once with tongs until each piece is puffed and deep golden brown. Work in batches to avoid crowding and ensure even cooking

Drain the Cruffins:

Remove each cruffin with a slotted spoon and let them sit briefly on a paper-towel lined plate to wick away excess oil. Do not wait too long before the next step

Coat with Cinnamon Sugar:

In a wide shallow bowl mix together granulated sugar and ground cinnamon. Roll the warm cruffins immediately in the cinnamon sugar pressing gently so every surface gets coated. The warmth helps the sugar stick perfectly

Serve:

Enjoy the cruffins while still warm when they are crisp and extra fragrant. They are soft layered and coated with sweet crunch

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My favorite part is that crunchy cinnamon sugar exterior It reminds me of street churros from my childhood vacations but with none of the fuss A batch always vanishes before I even sit down

Storage Tips

These cruffins are best enjoyed fresh out of the fryer but if you have leftovers let them cool completely before storing. Place in an airtight container at room temperature for up to two days. To revive crispness reheat in a low oven for five to ten minutes. Avoid the fridge as it can make them tough

Ingredient Swaps

If you want to lighten things up you can swap half of the butter for coconut oil though it will add a hint of flavor. Brown sugar works as a partial substitute for granulated if you want extra caramel notes. If you only have salted butter just skip extra salt elsewhere

Serving Suggestions

Serve cruffins with a cup of hot cocoa or your morning coffee for a cozy breakfast. They also shine next to a fruit salad or a dollop of whipped cream for dessert. I have even sliced leftovers in half and scooped in vanilla ice cream for an ultra-fun twist

Cruffin Origins

The cruffin became popular in modern bakeries as a marriage of croissants and muffins but churro cruffins put a spin on the concept by channeling the cinnamon sugar treat. The layered puff pastry is simpler than traditional yeasted dough yet just as satisfying

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Frequently Asked Questions

→ How do you shape the cruffins?

Roll the puff pastry into a log, slice into rounds, then gently fan each round into a rosette, tucking edges under.

→ What temperature should the oil be for frying?

Heat the oil to 350°F (175°C) for best results and even browning.

→ Can I use homemade puff pastry?

Yes, homemade puff pastry works well and adds an extra flaky texture to these cruffins.

→ How do you keep the cruffins crisp?

Serve immediately after coating in cinnamon sugar, as the texture is best while warm and freshly fried.

→ Are there filling options for these cruffins?

You can add a filling such as chocolate or custard by piping it inside the cruffins after frying.