Churro Cruffins Cinnamon Puff (Print Version)
# Ingredients:
→ Dough
01 -
1 sheet puff pastry, thawed
→ Coating
02 -
2 tablespoons unsalted butter, melted
03 -
120 grams granulated sugar
04 -
1 teaspoon ground cinnamon
→ Frying
05 -
Vegetable oil, for deep frying
# Instructions:
01 -
Unfold the thawed puff pastry sheet onto a lightly floured surface and brush evenly with melted butter.
02 -
Carefully roll the pastry sheet into a tight log. Slice the log into 8 equal rounds. With your fingers, gently fan out each piece into a rosette, tucking the edges underneath.
03 -
Pour 3–5 cm of vegetable oil into a deep skillet or heavy pot and heat to 175°C (350°F).
04 -
Working in batches, fry the shaped dough rounds seam-side down for 2–3 minutes per side, or until golden and puffed. Transfer to paper towels to briefly drain excess oil.
05 -
In a shallow bowl, mix together the granulated sugar and ground cinnamon. Roll the warm cruffins in the cinnamon sugar to coat completely.
06 -
Serve cruffins immediately while crisp.
# Notes:
01 -
For optimal texture, fry in small batches to prevent crowding and maintain oil temperature.
02 -
Puff pastry must be fully thawed for even rolling.