Cream Cheese-filled Churros Recipe
Make Cream Cheese-filled Churros Recipe in just 1h . 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 (Choux-style)
Cream Cheese Filling
Coating
Frying
Method
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.