Churros De Cajeta Recipe
Make Churros De Cajeta Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Churro Dough
Cajeta Filling
Coating
For Frying
Method
Churro Dough Preparation
- 1
Prepare the Dough
In a medium saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring to a boil over medium heat.
- 2
Mix in Flour
Once boiling, remove from heat and immediately stir in the all-purpose flour until the mixture forms a ball and pulls away from the sides of the pan.
- 3
Cool and Add Eggs
Let the dough cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Fry the Churros
- 4
Heat the Oil
In a large, deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Pipe the Dough
Transfer the churro dough to a piping bag fitted with a star tip. Pipe strips of dough into the hot oil, cutting them to your desired length.
- 6
Fry Until Golden Brown
Fry the churros until they are golden brown and crispy, about 2-3 minutes per side. Remove them with a slotted spoon and drain on paper towels.
Fill and Coat
- 7
Fill with Cajeta
Using a churro filling tool or a small piping bag, fill each churro with cajeta, making sure to distribute evenly.
- 8
Prepare the Coating
In a shallow dish, combine the granulated sugar and ground cinnamon.
- 9
