Cream Cheese-filled Churros Recipe
Recipe information
Make Cream Cheese-filled Churros in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Churro Dough (Choux-style)
Cream Cheese Filling
Coating
Frying
Churro Dough (Choux-style)
1. Prepare dough
In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar and 1/2 teaspoon fine sea salt. Heat until butter is fully melted and mixture just comes to a boil.
2. Incorporate flour
Remove saucepan from heat and immediately add 1 cup all-purpose flour all at once. Using a wooden spoon, stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan (about 30 seconds). Return to low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly.
3. Cool and add eggs
Transfer the dough to a mixing bowl or the bowl of a stand mixer. Let cool for 3–4 minutes so it is warm but not hot. Add 2 large eggs, one at a time, mixing well after each addition until fully incorporated. The dough should be smooth, glossy and pipeable but thick. Mix in 1 teaspoon vanilla extract at the end.
Cream Cheese Filling
4. Make filling
In a medium bowl, beat 8 oz softened cream cheese until smooth. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract and beat until creamy and well combined. If using, fold in 1/2 teaspoon lemon zest. Transfer filling to a piping bag fitted with a small round tip (about 3–4 mm) or to a resealable plastic bag with the corner snipped. Chill in refrigerator while frying the churros so it firms slightly (at least 15 minutes).
Frying and Coating
5. Heat oil
Pour about 6 cups neutral oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough — it should sizzle immediately and rise slowly without burning.
6. Pipe and cut churros
Fit a disposable piping bag or pastry bag with a large star tip (1/2 inch/12–14 mm). Fill with prepared dough. Pipe 4–5 inch lengths of dough directly into the hot oil, cutting the dough with kitchen scissors or a knife. Do not overcrowd the pot; fry in batches of 6–8 pieces depending on pot size.
7. Fry until golden
Fry churros, turning occasionally with tongs, until evenly golden brown and crisp, about 3–4 minutes per batch. Adjust heat as necessary to maintain 325–350°F. Use a slotted spoon or spider to transfer churros to a wire rack set over a baking sheet to drain briefly (1–2 minutes).
8. Coat in cinnamon sugar
While still warm (but not oily), toss churros in a shallow bowl containing 3/4 cup granulated sugar mixed with 2 teaspoons ground cinnamon until evenly coated. Place coated churros back on the rack.
Filling and Serving
9. Fill churros
Fit the chilled cream cheese piping bag with the small round tip if not already done. Insert the tip into one end (or side) of a cooled-but-still-warm churro and gently squeeze to fill with cream cheese mixture. Fill each churro about two-thirds full or until you feel slight resistance. Repeat with remaining churros. If any filling remains, refrigerate and use within 1–2 days.
10. Serve
Serve cream cheese–filled churros warm or at room temperature within a few hours of frying for best texture. Optionally dust with extra powdered sugar or serve with chocolate sauce for dipping.
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